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Commercial fish of small sizes is most often used for the preparation of various canned food, however, it can fully reveal its potential only with a certain method of heat treatment. Hot smoked herring has a bright taste and unique aroma. Following simple tips, you can get a real delicacy that will conquer even the most demanding gourmets.
Is it possible to smoke herring
A distinctive feature of the fish is its small size compared to the related Atlantic herring. The Baltic herring rarely grows more than 20 cm. At the same time, the weight does not exceed 75 g. It is precisely such modest dimensions that make most of the inhabitants bypass it. It is not surprising, because each one needs to be cleaned, washed, salted, then start cooking.
Smoked herring retains most of the beneficial trace elements and vitamins
In fact, herring is incredibly popular in European countries due to its excellent consumer characteristics. Nondescript fish has an excellent taste. Cooked according to the technology of cold or hot smoking, it will not yield even to noble salmon breeds.
The composition and calorie content of smoked herring
Baltic fish stands out not only for its excellent taste, but also for a large amount of vitamins and minerals that are beneficial to the body. Meat contains phosphorus, calcium, fluorine, iodine and magnesium, as well as vitamins A, C and E. Even after heat treatment, it retains a huge amount of proteins in its composition.
100 g of cold-smoked herring contains:
- proteins – 25,4 g;
- fats – 5,6 g;
- carbohydrates – 0 g;
- калорийность — 152 Ккал.
Smoked herring meat is a storehouse of omega-3 polyunsaturated fatty acids useful for the body. They strengthen and rejuvenate. The low calorie content and excellent taste of cold-smoked herring make it possible to use it in small quantities as a tasty addition to healthy eating programs. The product is best combined with vegetable side dishes, and is also suitable for making sandwiches and snacks.
Smoking methods
There are 2 methods of processing herring with smoke. Hot and cold smoking of fish allows you to get a great delicacy in various ways. In the first case, heat treatment takes place in a closed box on a fire or a stove. Moistened sawdust is poured onto the bottom of the smokehouse for improved smoke generation. Processing small-sized fish takes 25-30 minutes.
The second method involves the use of a special smoke generator and a temperature not higher than 40 degrees. Cooking herring at home by hot smoking is a longer process. Smoke treatment takes about 5-6 hours.
Salaka is suitable for both hot and cold smoking
If it is not possible to smoke herring in the open air, you can cook a delicious delicacy on a gas or electric stove. You will need a cast iron pot, rice, sugar and a few sheets of foil. The process takes no more than half an hour, and the result will certainly surprise you.
Fish preparation
Fresh herring for smoking is the key to the perfect delicacy. In fishing regions, it can be easily bought chilled at fish markets. Before buying, you need to carefully examine and, if possible, smell the fish. Baltic herring should have an elastic body, clean eyes and a pleasant sea smell.
If it is not possible to purchase a fresh product, you can buy frozen fish in a large supermarket. It is best to buy a product that has not undergone several defrosting cycles – this can be recognized by the abundant ice glaze.
Many housewives and experienced chefs argue about whether you need to save your head when cooking cold-smoked herring. Given the low consumer significance of this part of the carcass, it can be noted that this is done only to give the dish a more beautiful appearance.
Cleaning and pickling
If the question of preserving the head of the herring for smoking remains open, then there is an exact answer for the offal – they must be removed, otherwise the meat will be bitter. An incision is made along the belly and the insides are carefully cleaned, after which the cavity is washed in running water. Optionally, you can remove the tail, dorsal and ventral fins. The scales do not need to be peeled – it will protect the meat from smoke.
The fish must be gutted, if desired, the head is removed
The next step in the preparation of cold-smoked herring after cleaning is salting. The fish is rubbed with a mixture of salt and ground pepper and left for several hours to soak. To improve the taste, you can add various ingredients – from herbs to fruit juices. You should not use too bright combinations of pickling ingredients in order to preserve the natural taste of the product.
According to the reviews of hostesses and cooks, it is best to use a special marinade instead of rubbing with salt to cook cold-smoked herring. A complex of spices and seasonings is added to the boiling liquid, after which it is cooled and fish carcasses are marinated in this composition. The best additions for herring are peppercorns, bay leaves and sugar.
How to smoke herring
The process of preparing all the delicious delicacies is extremely simple – you just need to follow the indicated recommendations. Immediately after salting or pickling, the fish must be washed from excess salt. Then it is wiped with paper napkins or a towel. When cold smoking, carcasses are additionally coated with vegetable oil. At high temperatures, it is not recommended to create a thick fatty layer – herring can simply burn out when smoked.
The most important component of any smoking is sawdust or chipped wood chips. They are necessary for enhanced smoke formation. To do this, they are soaked 15 minutes before smoking. Small bars can be wetted and wrapped in foil by making several holes in it – this will provide a longer process of smoke generation. It is worth remembering that softwood sawdust is not suitable for smoking. It is best to use cherry or apple chips – this will provide an excellent taste without impurities.
How to smoke herring hot smoked
To prepare a delicious golden fish, you need a minimum amount of ingredients. Hot smoked herring has a low calorie content, so it is suitable for those who follow their figure. In addition, the bright appearance of the dish will decorate almost any holiday table with it.
Hot smoked fish can be cooked in just half an hour
At the bottom of the smokehouse pour 2 handfuls of oak or apple sawdust, previously soaked in water. A container is placed on top, fat will drain into it during heat treatment. In the upper part, a grate is installed, on which the previously salted herring is laid out, leaving a small distance between the carcasses. The smokehouse is covered with a lid and put on an open fire.
After 5-7 minutes, white smoke will come out of the box – this is a sure indicator of the start of smoking. Heat treatment lasts 20-25 minutes. Ready fish is cooled and served as a main course or as an addition to sandwiches.
How to cold smoke herring fish
This cooking method takes longer than high temperature cooking. Smoking often takes up to 6 hours. Before proceeding to it, the herring must be marinated.
For the brine you will need:
- 1 L of water;
- ¼ st. salt;
- 4 laurel leaves;
- 10 peppercorns;
- 1 Art. liter. sugar;
- ½ tsp dry welding.
The water is brought to a boil and the rest of the ingredients are added to it. After 5-10 minutes of cooking, the liquid is removed from the heat and cooled to room temperature. They put herring in it and put it in the refrigerator for 12 hours. Wipe the prepared fish dry with a paper towel.
Cold smoking is long, but gives a brighter taste.
A special smokehouse with a smoke generator is set on fire so that the temperature inside the main tank is no more than 40 degrees. A double portion of the moistened sawdust is laid out in the smoke generator. Baltic herring is placed on the grills, leaving a distance of 1-2 cm between the carcasses for better smoke passage. The cooking process is 5-6 hours. The finished product is aired for an hour in the open air, and only after that it is served at the table.
Smoking herring at home without a smokehouse
If living conditions do not allow you to install a smokehouse in the open air, you can use a proven recipe. It will require a cast-iron pot, several sheets of foil and a metal grill for hot.
The sawdust will be:
- 1 st. l. long rice;
- 1 tsp dry tea brewing;
- 1 tsp Sahara.
Rice and tea leaves are poured into the bottom of the cast-iron pot. Sugar is poured exactly in the center. Improvised sawdust is covered with two layers of foil pierced in several places. A metal hot stand is placed on top so that it is a few cm higher than the sawdust. Top the pot with a layer of foil with holes and close the lid.
Smoked herring in a cast-iron pot is similar in taste to Baltic sprats
The structure is put on a small fire. Smoking herring lasts about half an hour, then the pot is removed from the fire and cooled along with the fish. Ready herring is served as a filling for sandwiches. To your taste, it will resemble sprats familiar to many.
Storage Rules
Like most natural dishes, hot or cold smoked herring cannot boast of long shelf life. The product, prepared using the technology of long-term smoke treatment, retains its consumer properties for 10 days, provided it is kept in the refrigerator. For hot-smoked herring, this shelf life is no more than 3 days.
A special device – a vacuum cleaner will help to increase the shelf life. It will allow you to completely isolate hot smoked herring from the surrounding air, extend its shelf life up to 2-3 months. When storing a vacuum bag in a freezer, the consumer properties of fish are preserved for up to six months.
Conclusion
Hot smoked herring is an incredibly tasty delicacy that even an inexperienced cook can cook. Having quality ingredients and following simple rules, you can get the highest quality product. Even if there is no professional smokehouse at hand, fragrant fish can be made even with the help of improvised means.
