Hot, cold smoked squid: calories and benefits, recipes with photos

Hot, cold smoked squid is one of the most common and affordable seafood, which, subject to all the subtleties of cooking, can be easily made at home. Frozen, fresh clams are available at any fish store or supermarket. Their meat is often used for gourmet and savory dishes; when smoked, the product serves as an ideal snack for beer or wine.

The benefits and calorie content of the product

Squid is very useful for the human body. Due to the rich composition, its meat is several times superior to beef, turkey and chicken. A fresh mollusk contains a lot of protein, polyunsaturated fatty acids, minerals, as well as vitamins A, E, C, group B. It contains potassium, iron, iodine and phosphorus. Meat is highly digestible and has a positive effect on health.

The benefits of cold and hot smoked squid are:

• in improving the work of the endocrine and cardiovascular systems, the brain;
• normalization of metabolism;
• in restoring the functions of the endocrine system;
• strengthening muscles and bones;
• activation of immune defense;
• removal of radicals and toxins.

BJU and caloric content of cold and hot smoked squid per 100 g are presented in the table:

Rules and methods for smoking squid

The main rules for obtaining a delicious smoked treat are:

1. Selection of fresh raw materials without the presence of yellow color on the surface.
2. Carcass preparation.
3. Proper salting or pickling of the product.

Seafood has a very high calorie content, an average of 250 kcal per 0,1 kg

Choice of method:

1. You need to smoke hot smoked squid on an open fire at a temperature of 100 degrees or more under a tightly closed lid.
2. The cold method involves the use of a smoke generator. The smoking procedure lasts eight hours at a temperature of 30 0C.

Selection and preparation of seafood

So that after smoking the mollusk does not have a bitter taste, and the meat has an ideal structure, you need to know all the subtleties of its correct choice:

1. The carcass should have an average size – 0,4-0,7 kg.
2. The skin is lilac or pink.
3. The meat is white.
4. In frozen seafood, the ice concentration should not exceed 8%.
5. After the squid melts, it is important that when pressed on it, the fibers immediately take on their original form.

Preparing seafood also requires compliance with some rules:

1. Before smoking, the carcasses are thawed, freed from the insides, and the film is removed.
2. The mollusk is necessarily subjected to salting by a wet or dry method.
3. For additional flavoring of meat, many cooks marinate it before smoking it.

Fresh shellfish smells good and does not foam during cooking

Pickling

For dry salting, 1 tsp are used per 2 kg of squid. granulated sugar and 2 tbsp. l. salt, you can add spices and seasonings. The product is rubbed with a mixture and allowed to stand for several hours.

The wet method involves boiling the clam for two minutes in salt water. If desired, add your favorite spices to the brine.

Pickling

You can experiment with pickling seafood. For hot smoking, a mixture of lemon juice, hot and allspice, thyme (20 g in total), two cloves of garlic and half a glass of vegetable oil is well suited.

For gourmets, the wine method is suitable, when prepared clams are sprinkled with a semi-sweet drink, then sprinkled with salt and pepper.

Hot smoked squid recipes

You can cook hot smoked squid at home, the recipe is simple and does not require special culinary skills. The main condition for this processing method is the presence of a smokehouse. It can serve as an air grill or a simple device with a tight-fitting lid and a compartment for wood chips, which can be purchased at the store.

How to smoke squid in a hot smoked smokehouse

To cook smoked squid in a hot-smoked smokehouse according to the classic recipe, you need to take chips of any fruit tree, beech or alder, a standard set of seasonings (per kilogram of product 15 g of pepper, 40 g of sugar, 70 g of salt) and the mollusks themselves. After cleaning and washing the carcasses, rub them with spices and let them brew for about an hour. Then place 3 handfuls of wood chips on the bottom of the smokehouse, place a container on top to collect fat, above the grate. Make a fire, and after it burns out, start smoking.

The product is smoked for half an hour, periodically lifting the lid to vent the smoke. After 30 minutes, the carcasses are hung outdoors for several hours, then cut into rings or strips and served.

Smoked squids are aired after cooking

How to smoke squid in a mini-smoker

Currently, to make a smoked dish, it is not necessary to build a fire. Now on the market there are many devices for use in apartments. The recipe for hot smoked squid in a mini-smoker designed for home use is similar. The cleaned carcasses are salted or pickled, placed in a prepared apparatus, the desired temperature is set and the device is connected to the network.

Squids cooked in a portable smokehouse retain a pleasant taste and aroma for a long time

How to smoke squid in an air grill

An air grill is an excellent device for cooking hot smoked squid (photo below). The shellfish in it are fragrant and juicy, no worse than in a smokehouse.

Ingredients:

• squids – 4 pcs.;
• liquid smoke – ½ tsp;
• salt.

Step-by-step cooking:

1. Place the carcasses in an enameled container, pour boiling water over them, remove the skins and entrails, rinse.
2. Boil three minutes.
3. Wipe with napkins.
4. Cut the product into strips or rings, lightly salt.
5. Place wood shavings on the bottom of the air grill, moisten it with liquid smoke and water.
6. Warm up the device to 230 degrees.
7. Smoke carcasses for 15 minutes.

For the hot method, apple or alder chips are ideal.

Cold smoked squid recipes

Cold-smoked squids have a completely different taste compared to hot-smoked squids. They are more fibrous and fragrant. Unlike the hot method, the cold method requires another smokehouse, with three components: a smoke generator, a container and a pipe.

Cold smoking squid in a smokehouse

Cooking the product in this way helps to preserve almost all the useful substances in it. Squid tentacles and carcasses are prepared by cold smoking.

Ingredients for cooking:

• squid – 3 pcs.;
• wood chips (oak, alder) – 300 g;
• salt.

Step-by-step cooking:

1. We get rid of the carcasses, remove the film, rinse in running water.

   

2. We lower the seafood one by one into salted (1 tbsp salt per liter of water) boiling water for 1 seconds, add bay leaf, pepper and spices if desired.

   

3. We put the carcasses on hooks and hang them out on the street for four hours.
4. We put the product in a smokehouse (temperature 25-28 degrees) for 10 hours.

   

5. Ventilate outdoors for about 5 hours.

   

Cold-smoked squid acquires a piquant unusual taste and a beautiful golden color.

Cold smoked calamari with coriander and mint

The recipe provides for preliminary salting of the squid and its subsequent cold smoking using a smoke generator.

Ingredients:

• 3 squid carcass;
• Xnumx mint;
• 30 g of coriander;
• 30 g of basil;
• 25 g ground pepper;
• 100 g salt.

Stages of preparation:

1. We wash the carcasses, clean them.
2. Mix herbs with salt and pepper.
3. Rub the mixture on the main ingredient on all sides and inside.
4. We put the clams in a deep cup or plastic bag.
5. Place in the refrigerator to marinate for 12 hours.
6. When the specified time has passed, we wash the carcasses under cold water and hang them in the fresh air for 10-20 hours.
7. We smoke seafood in a cold way for 6-8 hours on wood chips of fruit trees, beech or alder.
8. After the end of the process, the carcasses are hung for 120 minutes to dry.

Cold smoked squid can be cut into rings and served as a beer snack

How to smoke dried squid cold smoked

Cooking dried squid does not require intensive and prolonged heat treatment. The dish can be served with wine, beer or soft drinks.

Products you need:

• squid – 2 pcs.;
• sugar – 30 g;
• salt – 60 g;
• hot red pepper.

Cooking process:

1. Pour boiling water over seafood carcasses for a couple of minutes, then dip in ice water.
2. Mix sugar, pepper, salt, grate the clams.
3. Place the carcasses in the refrigerator for half a day.
4. Chop the squid on skewers, air dry.
5. Dried the product at a temperature of 25-28 0C for one and a half hours.
6. Air the finished carcasses.

The process of airing the squid should take at least twelve hours.

Is it possible to get poisoned with smoked squid

Despite all the benefits of the product, carcasses and tentacles of hot and cold smoked squid are endowed with harmful elements (carcinogens). Growing squid in artificial conditions entails the accumulation of dyes, antibiotics and growth stimulants. They often contain mercury. For this reason, you should not get involved in them. In rare cases, the mollusk can cause negative consequences for the human body and has some contraindications. It is not recommended to use the product for people with allergies and intolerance to seafood. Since a lot of salt is used during smoking, shellfish should be eaten with caution in case of acute pathologies of the kidneys and liver, a tendency to edema and heart disease.

Particular attention should be paid to the quality and shelf life of the goods, since stale smoked squid can easily be poisoned. When choosing a delicacy, it is important to focus on its smell and appearance.

Smoked squid can be harmful to health

Storage Rules

All smoked meats have a short shelf life, and squid is no exception. It is advisable to eat the product immediately after preparation or keep it in a cool place for no more than five days, in the freezer – no longer than a month. To increase the shelf life of the dish, it should be placed in a vacuum package.

Conclusion

Hot, cold smoked squid is a very tasty delicacy that goes well with a variety of products. The dish is easy to cook at home, so it will even turn out to be more useful than purchased.

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