Smoking pike perch: calorie content, hot and cold methods, storage

Product selection

The pike perch is a predator of the perch family, dirty green in appearance with spiny fins and a powerful jaw.

For smoking, you need to purchase fresh fish of the same size. You can also take frozen food and thaw it at room temperature.

The quality of fish is determined by the following criteria:

1. Gills are an indicator of freshness. They should have a bright red color, and if they turn gray, they indicate that the pike perch has been lying around for a long time.
2. You need to trust your sense of smell. Fresh fish has a slightly marine aroma. An unpleasant or pungent odor is an indicator of spoilage.
3. The eyes are clear and transparent. If they are cloudy or dry, then the fish is not fresh.
4. The scales are shiny and clean.
5. If you lightly press the fish with your finger, the dent will quickly straighten out. The meat of a fresh product is dense and elastic.

Seasonings for pike perch

For hot smoking of pike perch, the roots of parsley, parsnip and celery are used. Sea fish does not require a lot of spices.

To smoke pike perch, use the following seasonings:

• red, black and allspice;
• laurel leaf;
• cloves;
• celery.

Mustard, paprika, tarragon are spices to taste. Oriental spices hide the smoky taste, so it is not advisable to use them.

Seasonings should highlight the natural qualities, not overwhelm them. Many professionals believe that hot smoked pike perch at home does not require anything other than bay leaves, salt and pepper. But some fans recommend using thyme and rosemary, others - celery roots and juniper branches. French recipes call for a little sugar in the marinade.

Hot processing method

First, the fish is gutted. Thermal stress destroys the surface layer, so in most cases the scales are left behind. It also prevents excess carcinogens from entering the meat.

The pike perch is generously rubbed with salt, poured into the gills, chopped bay and ground pepper are added and placed under a press for several hours. For example, for 1 kg of carcasses it will take 2 hours. The fish will take as much salt as it needs.

For a recipe for hot smoked pike perch at home in a smokehouse, use the following composition.

For 1 liter of water you will need:

1. bay leaf - 4-6 pcs.;
2. salt - 2 tbsp. l.;
3. pepper - 1 tsp;
4. sugar - 1 tsp.

Then the fish is ventilated in air for up to an hour. The smoking process will not last long: a carcass weighing up to 1 kg requires 20-30 minutes of processing.

Sequencing:

• Pour sawdust into the bottom of the smokehouse chamber; the best option is alder chips; you can add juniper and bay leaves to it.
• Place the carcasses, greased with vegetable oil, on the grill in the machine, close the lid.
• Light a fire that should cause the wood chips to smolder quickly and allow smoke to reach the fish. The temperature for hot smoking pike perch should be optimal - 90-110 degrees.
• When smoke comes out of the hole, scatter the wood to reduce the intensity of the fire. It is better to transfer the flame to the coal stage as for a barbecue.
• Periodically open the lid and release excess steam.

The smoking time for hot smoked pike perch depends on the size. It will take 20-30 minutes to cook small fish, 1-1.5 hours for medium and large fish.

A sign of readiness is the golden color of the fish product, the meat comes off the bone. Hot smoked pike perch tastes tender and juicy.

Ready-made hot smoked pike perch

Calorie content, benefits and harm

Pike perch meat is considered dietary; 100 g of product contains 87 kcal. Calorie content changes during heat treatment. If boiled, the energy content is 97 kcal, frying - 130 kcal, stewing - 113 kcal. The calorie content of hot smoked pike perch is 88 kcal.

Fish meat is useful for the prevention of cardiovascular diseases, diabetes and thyroid pathologies.

The product has a positive effect on visual functions, skin, hair, nails and bones. Stimulates the activity of the central nervous system.

The content of nutrients in fish resembles lettuce leaves:

• vitamins A, B1, B2, B6, D, F, E and PP;
• macro- and microelements - potassium, sodium, zinc, calcium, phosphorus;
• high molecular weight protein;
• Omega 3 and 6 fatty acids.

Pike perch is the champion among fish in terms of the concentration of protein, polyunsaturated fatty acids and cobalt. Fish oil lowers blood cholesterol levels. Cobalt promotes the breakdown of carbohydrates, proteins and fats.

Calcium, fluorine, phosphorus are useful minerals for the bone structures of the human body. They also help control nerve and muscle functions, strengthen blood vessels, and reduce cholesterol. Iodine normalizes thyroid function.

Pike perch is a wonderful source of antioxidants - vitamins A and E, which fight cancer, slow down the aging process, improve hair and skin, remove toxic substances, and eliminate puffiness.

Protein helps you lose extra pounds and strengthen muscle tissue. Ratio of BZHU hot smoked pike perch per 100 g:

1. protein - 19.11 g;
2. fat - 1.02 g;
3. carbohydrates - 0.00 g.

Hot smoked pike perch brings benefits and harm to the body. Fish is contraindicated if you are allergic to seafood and may be unsafe if basic precautions are not taken during production.

Hot smoked pike perch is a carrier of parasites. There is an opinion that predators do not suffer from opisthorchiasis (flatworms in the body of fish). However, medical experts deny this fact. So you need to adhere to the cooking conditions so that the fish turns out to be sufficiently processed.

Firms producing fish products prepare hot smoked pike perch in compliance with GOST, coordinating technical conditions with the State Sanitary and Epidemiological Supervision Authority and the register in Gosstandart.

Storing hot smoked product

It is better to store hot smoked pike perch in the refrigerator at a temperature of up to 5 degrees Celsius. Shelf life: 3 days.

If it is necessary to extend the time, the fish is placed in the freezer. The product will remain there for up to three months. To defrost, simply place the fish on the refrigerator shelf. Nettle leaves and sawdust will help preserve the freshness of smoked products in nature. They need to transfer the fish and wrap it in paper, put it in a dark, windy place.

Benefits, calories and composition of pike perch

Pike perch is a dietary fish that contains a minimum of fat and calories. However, it is rich in proteins, healthy omega-3 and omega-6 acids, proper cholesterol, vitamins and minerals. Pike perch contains some iodine, calcium, potassium, chlorine, phosphorus, magnesium and sulfur. Together, these substances form a very useful tandem for the body:

• improve the functioning of the cardiovascular, nervous, hormonal systems;
• reduce high levels of bad cholesterol;
• normalize the functioning of the thyroid gland and adrenal glands;
• saturate with proteins necessary to restore and maintain skeletal health;
• maintain a high level of immunity;
• stimulate brain function and restore visual acuity.

However, when consuming the product, we must not forget that its meat can be dangerous.

What method do you use to smoke pike perch?

HotCold

The beneficial properties of smoked pike perch are revealed in full force, but may be limited by the negative impact of smoke on human health. It is important to preserve the scales, otherwise the meat will become saturated with carcinogens. High salt content can be dangerous for some diseases. These are kidney pathologies, disorders of the heart and blood vessels, liver, gastritis, and ulcers.

You should limit your consumption of smoked pike perch if you are obese or prone to edema. If a person is allergic to fish, they should avoid it. During pregnancy, thyroid disorders and breastfeeding, it is also necessary to limit the amount of smoked meats consumed or completely eliminate them.

Cold smoked pike perch

Cold smoked pike perch takes longer to cook. The process consists of salting, drying and smoking. You can use marinating; for this, brine is prepared and poured over the fish.

Smoking time for cold smoked pike perch is up to 6 days (depending on the size of the fish), temperature regime is no more than 25 degrees.

Pickling

The recipe for cold smoked pike perch involves salting using the dry or wet method. Conventional salting involves placing the carcasses in a bowl and sprinkling them with table salt. Then a weight is placed and the fish is salted in this way for 2 days. When finished, the carcasses are washed and hung in the shade in a draft to dry for 24 hours.

For marinating you will need for 2 liters of liquid:

• 0.5 kg table salt;
• 25 g sugar;
• pepper and bay leaf.

Boil the mixture with salt, sugar, pepper and bay on the stove. When it cools down, pour it over the carcasses. The salting time for large fish is 3 hours, for medium fish - 2 hours, for small fish - an hour.

Before smoking pike perch in a cold smoker, after marinating, you need to dry it and dry it. It is recommended to install spacers in large specimens. This will speed up the process. For large fish it will take 3-5 days, small fish - 2-3 days.

For those who relax in nature, a recipe for quick salting of pike perch for cold smoking is suitable. The fish is salted, placed in a bag and buried. After 1.5 hours, take it out, turn it over and leave it in the ground again for the same salting time. This is followed by the drying process.

For a simple brine in nature with 1 liter of water you will need:

• 100 g salt;
• 20 g sugar;
• 3 pcs. bay leaves;
• 20 pcs. peppercorns;
• 1⁄4 tsp. ground cilantro seeds;
• 3 pcs. cloves.

Cook the mixture for 5 minutes, cool and pour over the carcasses. Marinate for two days, dry for 24 hours, smoke for the same amount, air for 8-12 hours.

Calorie content, benefits and harm

The calorie content of cold smoked pike perch is not much different from the hot method and is 91 kcal.

Cold smoked pike perch at home is prepared at a low temperature, which does not completely get rid of helminths. Therefore, there is always a danger of becoming infected with parasites. However, in industrial production, cold smoked pike perch is prepared in compliance with GOST and technical conditions, which guarantees its safety.

The cold processing method is more harmful to the body, since smoldering wood and smoke form chemical compounds that provoke the appearance of carcinogens in meat. This increases the chance of cancer. Also, smoked pike perch is not recommended for diseases of the urinary organs. Before cooking, the product is soaked in a concentrated salt solution, which can cause colic in the kidneys.

Cold smoked product storage

The shelf life of cold-smoked pike perch is 9 days in a refrigeration unit, wrapped. This can be foil or parchment.

The smell of smoked meat is absorbed by other products, so it is better to place the product in a container with a lid. If the fish disappears, plaque, mucus and a bad smell will appear.

How to pack pike perch for storage

Preparing pike perch for smoking

The preparatory stage includes gutting the fish and salting. These procedures allow you to remove harmful substances from meat, as well as provide better curing, which will affect the taste of smoked meat. Before smoking pike perch, you should remove the insides. To do this, an incision is made along the abdomen. The gills, fins and head are retained. The scales are not cleaned because they act as a barrier:

• prevents juice leakage, which makes the meat tender and soft;
• prevents soot from getting directly onto the fillet.

After cleaning, the carcasses are thoroughly wiped of excess liquid and dried with paper napkins or towels.

Ambassador

To obtain smoked meat with a pronounced fishy aroma and taste, only coarse salt is used for salting. The carcasses are generously coated inside and out and placed under pressure. After this, the workpiece is placed in the refrigerator. For salting 1 kg. fish is enough for 1-2 hours. If the carcasses are large, it will take longer. You can add ground black pepper and bay leaf to the salt.

Marinade

Less commonly, liquid marinade is used for pickling. The amount of water is taken depending on the volume of fish. For brine, or brine, take 0.5 kg of salt. The pike perch is laid in layers and filled with the prepared liquid. After this, the container with the fish is sent to a cold place and kept in a salt solution for 2.5-3 hours.

Salting pike perch

Before smoking pike perch in a smokehouse at home, you should remove excess salt and dry the carcasses.

To do this, the fish is washed in water and then hung in a ventilated place to dry. Pickling can be done using the traditional method using salt, or by adding original ingredients.

Seasonings for pike perch

Seasonings and spices help add a sophisticated flavor when hot or cold smoked. Walleye may smell like algae. To get rid of it, before smoking pike perch, sprinkle it with vinegar, lemon juice or add a little mustard. Also, in addition to salt when salting, use:

• Bay leaf;
• pepper mixture;
• celery;
• rosemary;
• carnation;
• thyme.

Adding a small amount of sugar will help create a beautiful crust on the surface of the carcasses. The recipe can be adjusted depending on personal taste preferences. It is recommended not to use more than 2-3 seasonings at the same time, as this may overwhelm the natural taste of the fish.

Smoking in the oven

You can smoke any product in the oven using sawdust or liquid smoke. Smoked pike perch in the oven will turn out no worse than cooked in a smokehouse. But to get rid of smoke indoors, you will need a good exhaust hood, or you can carry out the process on the balcony in an electric oven.

You can salt fish in a salt solution or dry salting. The brine is made at the rate of 150 g of salt per 1 liter of liquid. The carcasses should be removed from the entrails, washed, filled with brine and loaded. You can simply rub the carcasses with salt inside and out, place them in an enamel bowl and put them in the refrigerator for a day or two.

It will take 4-5 medium sized pike perch to fit on the baking sheet. Divide the foil into pieces so that you can wrap one piece at a time. Cooked and salted carcasses are laid out on it and 1-2 tbsp of liquid smoke is poured over it. l. The fish is wrapped and the foil is secured so that no liquid comes out. Then place on a baking sheet and place in the oven for an hour at a temperature of 200 degrees. During the process, the carcasses should be turned over to the other side every 15 minutes.

Tips for beginners

1. Experts recommend cutting the belly from the side to cut through the bones.
2. The tray is placed at a small height from the grate so that liquid does not get on the sawdust.
3. Carcasses should not touch the walls of the home smokehouse or other fish.
4. Sprinkling lemon juice on the meat will improve the flavor of the finished dish.
5. When smoking large specimens, spacers are placed in the belly for uniform processing.
6. Time begins to count from the moment the smoke appears. Sometimes the lid is lifted and excess steam is allowed to escape.
7. The process ends with the coals being removed and the carcasses remaining in the smoking box until they cool down on their own.
8. For a unique taste, dill, parsley, garlic and onion are placed in the belly and gills.
9. The wood used is different: cherry, apple, rowan, raspberry.

How to smoke pike perch in a hot smoker

For salting you need:

• coarse salt,
• bay leaves,
• allspice peas.

The process of preparing pike perch for smoking

The fish are cut along the belly and the entrails are carefully removed. Heads can be left if desired. Fishermen do not recommend removing scales, cutting out fins and gills. Thanks to them, the meat remains soft. The scales are not removed: soot collects on it and does not penetrate inside.

After cleaning, the carcasses are wiped, salt, pepper, and chopped bay leaves are poured inside. Pour salt generously under the gills and rub into the outside of the carcass. The fish is laid in layers, adding salt. They press with oppression. Keep in the refrigerator at the rate of 1-2 hours of salting per kilogram. During this time, the pike perch will absorb a sufficient amount of salt and salt evenly. Preparing and smoking large carcasses takes longer.

After the salting time has passed, the carcasses are washed and ventilated for half an hour in the open air.

How to properly smoke pike perch in a hot smoker

The traditional ritual is to add moistened sawdust or fine wood chips to the smokehouse. Do not use wood that releases resin. It will worsen the taste. Alder and all fruit species are suitable.

Fans place lemon slices in the bellies of fish before smoking.

A smokehouse can be special equipment, a metal box, a bucket, a pan, or a tightly closed grill. Fish should not be smoked over an open fire over a fire or in a barbecue, only over well-burnt coals. In rare cases, over low heat, keeping the heat constant. Keep for 20-30 minutes, then remove the coals and leave the fish in the smokehouse for another 15 minutes.

Any recipe for ready-made pike perch includes recommendations: do not immediately remove it from the smokehouse. When hot, the fish has a delicate consistency. When slightly cooled, it retains its shape.

Tips for Newbies

• A small handful of sawdust is evenly distributed along the bottom of the smokehouse. The quantity depends on the size of the smokehouse.
• A pallet is installed at a small height from the bottom. If there are no special tools, pebbles about 4 cm in diameter will do. A tray is required so that the liquid released from the fish does not flow onto the sawdust, otherwise the acrid smoke will spoil the taste of the fish.
• A grate is attached above the tray, on which the fish is laid out so that it does not touch the walls of the smokehouse and neighboring carcasses.
• If you sprinkle the laid out fish with lemon juice, the pike perch will acquire a subtle lemon aroma.
• When whole fish are smoked, spacers are inserted into the bellies so that their walls do not stick together and are evenly smoked from the inside.
• If you want to immediately cook a large amount of hot smoked pike perch, install several grates in the smokehouse, placing them evenly on top of each other.
• The appearance of smoke above the smokehouse indicates that the smoking process has begun. The countdown of time begins from there. The lid is periodically lifted and steam is released.
• If the smell of pike perch is not felt during smoking, the smoking is done correctly.
• The process ends with the heat being removed and the fish left in the smokehouse until it cools naturally.
• Smoking time depends on the temperature and size of the fish and is determined experimentally.

Hot smoked pike perch is stored for a short time, for three days at a temperature of 1–5°C. How to preserve a large amount of smoked fish? Place in the freezer. Storage will last up to 1–3 months. If necessary, small portions are defrosted on the bottom shelf of the refrigerator.