Smoked fish is one of the most delicious dishes in the budget food segment. Indeed, this method of preparation is relatively simple and inexpensive, but its effect literally exceeds all expectations. Among true connoisseurs of this dish, there are few who are willing to buy such a product. It is not unreasonably believed that when producing it for sale, unscrupulous manufacturers make extensive use of various activators and dyes. This is why many people prefer to smoke fish at home.
Recommendations for preliminary preparation
Raising the question of what kind of fish is best to smoke is a little incorrect. With the right selection of spices, choosing a smoking method and following the process technology, any type will sound great on the dinner table. In addition, everyone has their own taste preferences. Therefore, it is difficult to give clear advice on what kind of fish is best to smoke in a smokehouse. The factor of intolerance to certain products is also important, and we are not talking about the meat of underwater inhabitants, but about other components used in the process of their preparation.
Regardless of what kind of fish will be used for smoking, and what type of smoking it will be (cold or hot), there are a number of measures, the use of which is highly recommended. These rules will be discussed in more detail below.
Product freshness
The ideal option for smoking in a smokehouse is fresh, just caught fish (drained). Of course, you can use something that has lain for some time without access to water, not in a cage or on a kukan, but the taste of such a dish will be slightly different. In addition, it is precisely because of this that there is a dislike for store-bought smoked meats. Most often, expired types of products are smoked, and to get rid of the smell, manufacturers either add too many spices or use the so-called. liquid smoke.
Using frozen fish
Frozen fish carcasses are not suitable for smoking. There are several nuances here. Of course, at present, not everyone has access not only to water, nor even to live fish for sale. You have to settle for frozen. And if the product has been subjected to this once, as a rule, no problems arise with it. But, in the case where there were several cooling/thawing cycles, the quality of such meat becomes very poor. Its fibers spread and after smoking the fillet will be an unpleasant mass, which is undesirable to eat.
Dimensions, weight, fat content
Usually, identical specimens are smoked in size, weight and fat content. In some cases, “by appearance” is added to this rule. Of course, the latter is only relevant for fish with very different processing methods and meat composition.
But size and fat content play an important role. The simultaneity and correct preparation of the dish depends on this. Obviously, small or too lean specimens will be ready earlier and will have to be removed from the smokehouse before the rest are smoked. In some cases, this is a violation of the cooking process technology and can significantly spoil the taste of the remaining fish. Therefore, you should not make bookmarks that are too different in size.
Important! If this cannot be avoided, it is recommended to place small fish in the smokehouse away from the heat source, and large specimens, on the contrary, closer. This will at least partially reduce the difference in cooking time.
Features of preparation
One of the main guarantees of a successful dish is the freshness of the ingredients. Fish in this case is not only not an exception, but is recognized as the rule, since it is still a perishable product that instantly reacts to the wrong storage method, to numerous freezing and thawing. In such cases, substances appear in the product that cause gastrointestinal disorders and poisoning. In addition, it is not for nothing that popular wisdom advises that it is better to overcook fish than to undercook it. This is due to the fact that, living in waters unknown to the buyer, the degree of pollution of which may vary, the fish absorbs all substances dangerous to the human body.
Thus, in order to avoid problems, fish must be properly prepared for one or another smoking method. It was noted above that cold smoking is, in fact, a superficial heat treatment, therefore fish is smoked using this method only in cut form (a cut is made along the carcass), after gutting it and washing it. The head is not removed, since it is through it that the hanging hook is inserted.
Another, no less important condition is preliminary marinating. It is not recommended to use vinegar for this, since it burns tender meat and causes the fish to begin to decompose before it has had time to smoke. An alternative to vinegar is salt, which is used to rub the fish carcass and place it in the refrigerator at least overnight. Instead of salt, you can use soy sauce.
It is important to understand here that fish is not lard that does not absorb salt, therefore, in order to avoid over-salting, excessive use of salt is not recommended. If you are afraid that it will not marinate, then you can protect yourself by an extra hour of smoking.
The hot smoking method allows you to cook fish as a whole without gutting it. But here it is very important to remove the head and make sure that there are no defects on the carcass: cracks, peeling scales or curling of the skin. The fish is not marinated, but immediately before immersion in the smokehouse, it is rubbed with spices and your favorite herbs. Even smelt, capelin, and sprat are no exception. The difference is that depending on the fat content of the fish and the smoking method, some will be juicier and some will be drier.
The hot smoking method is considered more common, since it does not require a specialized smokehouse, which allows the fish to be dried in smoke in the fresh air for several days. Today there are small portable smokehouses that resemble a barbecue; when loaded horizontally, they help prepare any smoked fish, even outdoors. To do this, it is quite enough to make a fire and put a smokehouse on it.
If the fish is small in size or is steaks, then it is cooked over a practically smoldering fire. If you decide to cook uneviscerated carcasses, you will need a well-lit fire.
To learn how to smoke mackerel correctly, watch the following video.
Pre-cutting and salting
Before smoking fish, it should be prepared for the process. Actually, preliminary work includes three stages:
- gutting;
- cutting;
- rolling in spices or soaking in brine.
How to smoke fish
The last point depends on the specific variety, degree of fat content, type of smoking, etc. As for the first two, everything here is relatively standard. The recommendations are as follows:
- Small fish (weighing less than half a kilogram) are not gutted and the head is not separated from the body.
- All other specimens must be gutted.
- Carcasses or portioned pieces are chosen or made the same size. Thanks to this, they will be ready almost simultaneously.
The composition of the salting mixture generally depends on the type of fish and the smoking method used. For those who are not too experienced in the matter, a universal recipe is recommended, suitable for all varieties of so-called brine. It is usually recommended for use when smoking or drying small fish. Composition of brine, brine:
- water – 3 l;
- salt – 1 kg;
- bay leaf – 5-6 pcs.;
- sugar – 3 tsp;
- lemon – 2 pcs.;
- onions – 3 pcs.;
- optional - sage, thyme, rosemary, 1 orange.
First, add orange, lemon, onion and salt to a container of water and bring it to a boil. Then add the remaining ingredients and cook for another 10 minutes. After this, cool to room temperature and pour it over the fish.
Important! The brine should completely cover the carcasses in the soaking container.
How to smoke fish with liquid smoke
The liquid smoke smoking method involves the following manipulations:
- Wood is burned in the stove.
- The resulting smoke is passed through water.
- The aromatic liquid is purified from harmful substances.
- The fish is cut into pieces and salted in water with liquid smoke.
- After 3-4 hours, the product is fried over a regular fire using a grate.
Let's try to cook mackerel at home using liquid smoke.
To do this you will need the following ingredients:
- 2 fresh fish;
- 100 ml liquid smoke;
- 2-3 handfuls of onion peels;
- 2 bay leaves;
- sugar, salt.
Various types of fish for smoking
Below we will present the names of the most popular varieties of fish that can be used for smoking. For each type, recommendations are given on selection, preliminary preparation and smoking techniques.
Mackerel
One of the most popular northern fish, which is well suited for both cold and hot smoking. The success of this species is due to its taste, fat content and wide distribution.
The head and fins do not need to be cut off. You just need to gut the fish, remove the gills and rinse it with cold water.
For mackerel, both brine and rubbing the carcass with a mixture of spices are used. But remember that salting may take different times.
Mackerel meat is soaked in brine in about 2-3 hours, and in the case of using a dry mixture - about a day.
You can speed up the process if you wrap the spice-rubbed carcass in foil.
The hot smoking process itself has no special features. Thanks to the structure of the meat, the carcasses will be ready in 30-60 minutes. If cold smoking is used, it will take longer - up to 8 hours.
Zander
This predatory freshwater fish is famous for its elastic white meat. Hot smoked pike perch is one of the most popular dishes that can be prepared directly while fishing.
The preparation of the carcass itself is standard - the entrails and gills are removed, after which it is washed. There are several features in spices: pike perch goes best with celery and rosemary. It is recommended to grate hard celery and add 1 tsp to the brine or dry salt mixture. per 1 kg of fish.
The process of salting pike perch, both in brine and when using a dry mixture, lasts about 2 hours.
On a note! After salting, be sure to rinse the carcass and dry it with paper or cloth.
Hot smoking of pike perch is done in the usual way and lasts about 20 minutes. After that, wood chips and condensate are removed from the smokehouse and closed for another 10-15 minutes so that the fish reaches the desired condition.
Cold smoking of pike perch occurs at very low temperatures (no more than +25°C) and lasts from 1 to 3 days.
Whitefish
For smoking whitefish, small carcasses are preferably chosen, weighing no more than 500-600 g, since the structure of its meat is reluctant to become saturated with smoke. To cook this fish deliciously, it is recommended to remove its scales in addition to standard processing (removing the entrails and gills).
Gutting the whitefish should be done carefully so as not to touch the gall bladder, which will add bitterness to the taste of the meat.
It is imperative to remove scales from whitefish carcasses.
The preliminary preparation of this fish also has its own specifics: the carcasses must be completely covered with a mixture of salt and spices and left in this form for 6-8 hours.
Smoking itself occurs at temperatures of 80-120°C and lasts at least 40 minutes. After the process is completed, remove the lid from the smokehouse and wait for the fish to cool completely before removing it from the grill, otherwise the whitefish will fall apart. Cold smoking of whitefish lasts about 2 days.
What fish is suitable for smoking?
According to sellers, the most popular among the population is smoked fish, the price category of which ranges from 350 to 500 rubles per kilogram. These are varieties such as mackerel, catfish, bream, perch and others. Mackerel is considered one of the inexpensive sea fish, but the price of catfish and bream is slightly higher. If the price indicator is almost the same, then buyers are often faced with the question of which fish is best to buy. And here, as you know, “there is no friend according to taste.”
Some are guided by the peculiarities of the skeleton, preferring fish with large bones, which helps protect children from getting a brush stuck in their throat. Others pay attention to juiciness and calorie content (mackerel, for example, is considered a fatty fish, so it has nothing to do with dryness). But no matter how juicy and aromatic store-bought fish is, the most delicious and healthy is the one smoked at home. This product will definitely be fresh. There are often cases when unscrupulous supermarket owners, trying not to lose profit, treat old, weathered fish that has been frozen and thawed several times with liquid smoke, which is then sold as an auction smoked product. In addition, you can choose, based on your own preferences, the fish itself, the method of smoking it, as well as spices. The listed advantages are an advantage when there are medical contraindications in a person’s daily diet.
When talking about smoking and choosing fish, we are guided not only by its benefits and taste preferences. In this case, in order not to spoil the delicacy, you should also take into account the structure of the product itself: size, density of skin and meat. If you use particularly tender fish for hot smoking, you may end up with an overcooked dish that does not hold its shape. And, conversely, if you use large, elastic fish for cold smoking, you may end up with a half-baked product.
Which fish is better to choose for smoking?
Fragrant smoked fish on the table is a real holiday for the whole family. Many housewives prefer to cook it themselves. The main thing is to know how to smoke fish at home so that it turns out golden and juicy.
It is not difficult to choose fish for cold and hot smoking.
A few important rules will help here:
- The ideal option is freshly caught prey.
- Frozen products are not suitable for smoking.
- Specimens of equal weight and size are smoked.
- If the scales are not too dense, the appearance of the finished product will deteriorate and the taste will deteriorate.
Fishermen advise using red fish or asp. In any case, it all depends on personal taste preferences. White fish, sockeye salmon, horse mackerel, and mullet are not suitable for processing.
During the smoking process, it is important to follow safety rules. Therefore, it is recommended to cook in dry weather without wind. Most men know how to smoke fish properly. However, this procedure can be done by any woman.
A few tips for successful smoking
The most difficult part of the smoking process is maintaining the optimal steam temperature. It is equally important to determine the readiness of smoked meats in time. The components that make up the taste of the finished product are also taken into account.
Here are some tips for tasty fish:
- spices that are ideal for smoking - basil, coriander, rosemary, sage, paprika, curry, thyme;
- river fish turns out more flavorful if you put green onions and garlic inside the belly;
- parsley, dill and fennel are not added to fish;
- the more varied the wood chips used in the smokehouse, the more flavorful the fish is;
- It is better to use alder and rowan sawdust as a base, and for fragrance add a little wood of pear, plum, black currant, blackberry or other fruit and berry species of trees and shrubs.
Smoking methods
There are two ways to smoke at home: cold and hot. It depends on the technology which fish is best smoked in a smokehouse and what the final result will be. Technologies differ in duration, steam temperature and taste of the resulting product.
With the hot method, the product is ready for consumption within 4 hours, as it is treated with smoke, the temperature of which is 90-120°C. The result is well-cooked meat, soft and tender, as if boiled.
With the cold method, the fish languishes in smoke, the temperature of which does not exceed 40°C. The meat ends up being denser, more structured, and not like boiled meat. For each type of fish, you need to select a separate smoking technology, since this product is varied in size, pulp density, number of bones, presence of skin or scales, and so on.
The product for hot smoking technology is selected and prepared more carefully. There are many nuances here. Firstly, the high temperature in the smokehouse, and secondly, the steam power. The fish must be tied to the top of the smokehouse and care must be taken that it does not fall.
If horizontal laying is expected, maintain the distance between the carcasses. If a large carcass is smoked, it is cut along the ridge and straightened, laying it on a horizontal plane. When smoking vertically, a spacer is inserted between the two halves of the belly and the large carcass is suspended from the top of the smokehouse. Fish of the same type and size are usually selected in one stock. This is a guarantee that the product will be smoked evenly.
