Smoking roach at home

Preparation

Before you start smoking with your own hands, you need to prepare the fish. There are basic rules that you need to try to follow:

1. The scales are not removed from the fish, as they will perfectly protect the meat from soot and carcinogens contained in smoke. The gills must be removed. In their place, culinary specialists advise placing a couple of sprigs of herbs while smoking. Gutted so that bitterness does not form.
2. Roach is salted for hot and cold smoking with a slight difference. For cold cooking you need to take a little more salt. Salting can be done in different ways: dry pouring or placing in brine. It all depends on personal preference. The time depends on the size of the fish. Small fish are salted for about 2-3 days, larger specimens – longer.

   
   Salting roach

3. After salting, you need to get rid of excess salt. To do this, a soaking process is used. The product is poured with clean water and left for some time. The water in the container is changed every 30 minutes.
4. The most crucial moment is drying the fish. Wet specimens cannot be sent to the smokehouse: they may fall apart. Carcasses should be hung in a well-ventilated place for at least 2 hours. Ideally, the fish will be dried for 24 hours, and a spacer should be inserted in each belly to prevent them from sticking together.

   
   Drying roach

In addition to salt, you can use different spices and seasonings to suit your taste:

• Bay leaf;
• peppers: red, black, allspice;
• basil;
• thyme;
• coriander and so on.

When dry salting, all ingredients are mixed together with salt and the carcasses are sprinkled with it. If a marinade is being prepared, add the ingredients to water and bring to a boil. Then cool and place the fish in it.

Technology of cold smoking fish at home

The smoking process consists of preparation and the process itself.

Preparation

Frozen fish caught or purchased in a store should be carefully prepared:

• Fresh fish is thoroughly gutted and washed. Large specimens are cut into several pieces, the spine, large rib bones, and gills are removed.
• The fish is salted dry - all carcasses are thoroughly rubbed with salt both inside and outside and placed in layers in a large container. Each layer is additionally sprinkled with a significant amount of salt on top. A load is placed on top of all layers - oppression, which accelerates the displacement of moisture from the fish and the formation of brine. Salting lasts at least 4-5 days.
• After salting, the carcasses are washed under running cold water for 4-5 hours to remove excess salt.
• After washing, the fish is dried for 24 hours, hanging in the attic, under a canopy. In order to protect carcasses from flies, they are covered with gauze soaked in vinegar or placed in special dryers.

Smoking

After the fish is dried, proceed directly to the smoking itself:

• Depending on the design, the carcasses are hung or laid out on hooks or racks inside the smokehouse, respectively.
• Chips are poured inside the smoke generator.
• The compressor turns on.
• Using a blowtorch or a large lighter, the smoke generator is ignited through the pilot holes. Under no circumstances should wood chips be wetted with any flammable liquid for better combustion.
• The average duration of smoking fish using this method is at least 24 hours. Large specimens are smoked for 3-4 or more days.
• When smoking, it is very important to maintain a constant flow of smoke during the first 8 hours of the process.

Useful and harmful properties of roach

Roach meat is valued for its beneficial properties, despite a significant drawback - the presence of many small bones. For real chefs, this disadvantage turns into an advantage after processing the fillet using the correct technology. If you marinate it with the addition of acetic acid and heat-treat it, the bones will not be felt.

Roach meat is rich in proteins and amino acids. They break down quite quickly, making the product well absorbed. Therefore, roach must be included in the diet of athletes.

Roach fillet

Roach fillet replenishes vitamins well. It contains B vitamins, which normalize the functioning of the central nervous system. Vitamin E helps rejuvenate the body, D - strengthens bones, PP - facilitates recovery after injuries or medical operations.

Roach is an excellent source of microelements such as iodine, chromium, zinc, nickel, and manganese. Let us also note calcium, fluorine and phosphorus - constant companions of any seafood.

Fresh roach carcasses

Those who are constantly on a diet should not be afraid to eat roach, due to the fact that the fish is completely free of carbohydrates. By consuming the product in moderate portions, you do not need to worry about gaining excess weight.

But excessive consumption of roach, and especially in combination with alcohol, cannot benefit the human body.

Useful qualities of fish meat

The roach's habitat covers all European countries, Asia and North America. It is found in almost any river or lake. If we judge the taste of the fish, then a significant disadvantage is the presence of small bones, but this does not scare off real lovers, and in some cases the disadvantage can be turned into an advantage.

Technologically, you can get rid of small seeds using heat treatment or adding acetic acid during pickling. In the latter case, the specific smell of algae, which is characteristic of individuals caught in stagnant bodies of water, is also removed.

There are some other subtleties that we will look at a little later. Let us only note that properly cooked roach becomes an excellent dish or a suitable snack.

Not everyone knows that there are about fifteen species of roach. Some representatives are considered freshwater, while others are semi-anadromous.

• The first type is represented by such subspecies as chebak, soroga and common roach.
• The salt water is home to the Black Sea ram, Caspian roach and Aral roach.

Roach meat contains a lot of protein and amino acids. However, the time for their complete breakdown is extremely short, so fish is considered an easily digestible product.

Today, many people pay great attention to proper nutrition. To do this, create an individual diet using a calorie calculator. Roach can serve as a dietary food, since its calorie content is only 88 kcal per 100 g of product. Such indicators will become attractive to people who care about their figure.

But don’t forget about one more useful quality. Protein is simply necessary for a growing body, as it is the main building material for muscle growth. That is why fish is prescribed to nursing mothers and is also included in baby food.

Eating fish will replenish your supply of vitamins. Roach is rich in all groups of vitamins, including those responsible for the functioning of the central nervous system, rejuvenation of the body, strengthening bones, and recovery after injuries or operations.

Roach meat contains trace elements in their pure form. There are few sources in nature from which iodine, chromium, zinc, nickel, and manganese are generated. Let’s not forget about the calcium, fluorine, and phosphorus characteristic of seafood. The great news for dieters is the fact that there are absolutely no carbohydrates, which means that you can eat fish, albeit in moderation, but without fear of gaining excess weight.

Calorie content of roach

Roaches are classified as low calorie fish species. There are only 88 kcal per 100 grams of meat. Due to its low calorie content and rich content of various microelements, it is classified as a dietary product.

100 grams of roach contains:

• 17.5 g proteins;
• 2 g fat;
• 70 g of water.

There are no carbohydrates at all.

Amount of nutrients in roach:

Hot smoked roach

Let's move on to the recipe for hot smoking roach. The entire preparation procedure is carried out as described above, but in a slightly accelerated version. For pickling, take salt, black pepper, onion feathers and parsley.

Mix salt with black pepper, pour over the fish and place in the refrigerator for 2 hours. After this, soak for half an hour and dry with paper towels. Then onions and parsley are placed in the middle of the abdomen and at the locations of the gills and it can be sent to the smokehouse.

Hot smoking of roach

First, a couple of handfuls of wood chips are placed on the bottom of the smokehouse. It is better to smoke hot smoked roach using alder; you can add a couple of branches of cherry and apple trees.

A tray covered with foil is placed above the layer of wood chips. Using foil, you can evenly distribute the temperature inside the smokehouse, protect the product from soot, and quickly wash the tray after completing the process.

The prepared carcasses are placed on a wire rack, and the apparatus is hermetically sealed with a damper. A fire is built under the smokehouse and brought to a state of uniform heat. It is very convenient to install a smokehouse on a regular grill.

After the smoke appears from the smokehouse, time is noted and smoked for 30 minutes. Then remove from heat and leave until completely cool. Then remove the roach from the smokehouse and hang it in a well-ventilated place for 60 minutes. The hot smoked roach is ready, you can treat your family and guests.

Hot smoking

To prepare hot smoked roach, you need to cut the carcasses and salt them. It is very important to choose good wood chips. Branches and leaves are not suitable for this.

Advice! Before smoking, the wood chips are soaked in water for 10-20 minutes, following the manufacturer's instructions.

You can use juniper; it does not give a special aroma, but it preserves carcasses, extending the shelf life to 14 days in the refrigerator. Roach should be smoked on grates; it should not be hung on hooks - the tender meat will fall apart.

As for the smokehouse, for the hot method you can make it yourself. But the best solution would be to buy a specially made device: it traps smoke, maintains the set temperature, and ensures successful cooking results.

Traditional recipe

To prepare sorog according to the classical method, the prepared fish is salted. For this option, the dry salting method is perfect, but you can use a marinade with a minimum set of spices.

The note

Brodsky A.V.

Smoking technologist

Advice! You need to infuse the product for at least 1.5-2 hours so that it is well salted or absorbs the aroma of spices.

After salting, the fish is soaked for 30 minutes and dried with paper towels. Place slices of onion and parsley into the abdomen and gills. Start smoking:

1. Wood chips are placed on the bottom of the apparatus, and a tray covered with foil is placed above it to collect fat (it also helps distribute the temperature inside the smokehouse).
2. The roach is laid out on the grill, the apparatus is closed, and a fire is made.
3. When the wood burns and creates uniform heat, and smoke appears from the smokehouse, time it for 30 minutes.

After cooking, the fish is infused until the apparatus cools down, taken out, and ventilated for 60 minutes in the fresh air.

In a cauldron in apartment conditions

You can also smoke roach at home using a large cauldron and a mixture of spices and tea. To prepare delicious fish you will need:

• 4 things. small roach;
• 3 tbsp. l. Tea, 3 tbsp. l. brown sugar for smoke mixture;
• Salt, black pepper to taste;
• 4 tbsp. l. lemon juice;
• vegetable oil for greasing fish.

You can serve the dish with grilled vegetables: 2 tomatoes, 1 mini zucchini, 1 eggplant, 4 tbsp. l. sour cream, 1 pickled cucumber, 1 clove of garlic, finely chopped herbs.

Prepare roach like this:

1. The fish is gutted, cleaned of entrails, washed, poured with lemon juice, sprinkled with salt and pepper. Move aside to marinate for 20-30 minutes.
2. Make a smokehouse from a cauldron and foil, cover it with 2 layers of aluminum paper, pour sugar and tea on the bottom.
3. Place a metal colander on top, lay out the fish, and cover.
4. Wrap tightly with foil so that the smoke does not escape.
5. The constructed structure is placed on medium heat for 20 minutes. After switching off, do not remove the foil for the same amount of time.
6. While the fish is brewing, cut the zucchini and eggplant into slices. If the latter are bitter, pour boiling water over them for 5 minutes. Tomatoes are also cut into circles and placed on a baking sheet on parchment paper.
7. Bake for 15 minutes at 180 degrees.

Lightly salted cucumber is grated and mixed with sour cream, dill, garlic, and salt. Vegetable sandwiches are formed: eggplant, zucchini, tomato, zucchini and repeat the layer, sauce is placed on top. A beautiful dish is served along with smoked roach.

Smoking roach in a disposable smokehouse

1. The fish is gutted and dry-salted.

2. Pour wood chips into a large tray and spread them in an even layer over the entire bottom.
3. A tray with perforations for fish is installed on top.
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4. It is recommended to put dill in the belly of a freshly caught roach.
5. Place the carcasses in the smokehouse and close it tightly.

6. Smoke for 15-25 minutes depending on the weight of the product and the temperature of the coals.

Cold smoked roach

Smoking roach in a hot-smoked smokehouse according to the recipes presented on our website takes little time and tastes good. But its preservation is problematic; you need to eat it right away.

Cold smoked roach has a rather piquant taste, and can be stored for three weeks longer. And at low temperatures and properly packaged in paper, it can last for several months.

Cold smoked roach

Smoking is ensured at a smoke temperature of 20-25 degrees for several days. It all depends on the size of the fish. To preserve nutrients, roach should be wrapped in gauze when smoking.

We present a recipe for preparing roach using the cold smoking method. For pickling you need to prepare:

• 120-150 g salt;
• 1 tsp. ground black pepper;
• several cloves of garlic;
• a couple of bay leaves;
• a bouquet of greens - celery, marjoram, dill, cilantro, onions and garlic.

The quantity is calculated for 1 kg of roach. To begin with, make a mixture of salt, pepper, garlic and chopped bay leaf. Then they rub it on all the carcasses, which are then placed in a container and placed under a press for one day.

Roach in brine

After 24 hours, the fish is soaked in cold water for about 2 hours and then dried for 6-8 hours.

After the fish has dried, twigs from a set of herbs are placed in the belly and sent to the smokehouse. Smoking lasts three days. You can take breaks of 3 hours, but the smoking time between breaks should not be less than 8 hours. Be sure to ensure that the wood chips do not catch fire, but only smolder. At the very end of the process, you can add a couple of juniper sprigs for added spice.

After the smoking is finished, we leave it for another three days for drying.

Cold smoked roach recipe

For 1 kg of roach:

• salt - 120–150 g
• ground pepper - 1 tsp. no slide
• garlic - 2-3 cloves
• laurel - 2-3 leaves
• greens - sprigs of celery, marjoram, dill, cilantro; onion and garlic feathers

Salt is mixed with pepper, finely chopped garlic and crumbled laurel leaves. If desired, add other spices, herbs or dry herbs. The carcasses are rubbed on all sides with the spicy mixture, placed on a layer of salt and sprinkled with the rest of the mixture or salt on top. They press under pressure and salt for a day.

Wash, soak for 2 hours in cold water.

Dry for 6–8 hours.

If desired, add onion rings, laurel leaves, and herbs to the bellies. The roach is smoked for 2 days, not exceeding the smoke temperature of 25–28° C. When smoking, you can take breaks for 3 hours (after the first continuous cycle for 7-8 hours). It is important that the sawdust or wood chips smolder, but do not catch fire.

Important!

After smoking, do not open the smoking cabinet until the fish has completely cooled. Cold smoked roach, like any other fish, must reach and ripen. To do this, leave it in the fresh air for 2-3 days, in a ventilated place. After treatment with smoke, it will ventilate, dry out, and acquire a more pronounced, rich taste.

Wood selection

To smoke using any method, you need to think about what fuel to use. Avid smokers have already formed their own tastes and preferences, acquired by many years of experience. Their priority for smoking fish is alder or beech wood chips. And there is a strict taboo on birch needles and bark. They are not suitable for smoking due to the high concentration of resins.

Beech and alder chips

To give a special aroma, a third of the total number of fruit tree branches is added to the main wood chips. Raspberries, grapes, blackberries, and currants are especially good. When cold smoked, apple and cherry branches give the fish a slight bitterness. Juniper has a special place. It perfectly disinfects the product and extends its shelf life.

Tips for storing smoked fish

When storing fish prepared in this way, the following recommendations should be observed:

• Carcasses can be stored in plastic dry bags in the refrigerator at a temperature of no more than -2 C0 for 40-60 days.
• You can also store fish in the refrigerator for a long time, wrapped in gauze or other thin cloth soaked in saline solution.
• To freeze the fish, wrap it in parchment or thin paper.
• Smoked fish can also be stored in well-ventilated attics, dry basements and cellars. To do this, it is placed in canvas bags and hung on a rope.
• In addition, carcasses prepared in this way are well stored in dry sawdust or barley.

The cold-smoked fish retains all the beneficial substances and has a pleasant taste and smell.