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Most commercial fish from the Okunev family are widely used in cooking – from simple frying to the preparation of gourmet delicacies. Hot smoked raspberry has a unique taste and bright aroma. Everyone can choose the perfect recipe for themselves based on their equipment and the desired result.
Composition and value of the product
Like any commercial fish, greenling is a fairly valuable source of substances useful for the body. Omega-3 and Omega-6 saturated fatty acids are of the greatest importance. Many microelements were found in meat – zinc, iodine, phosphorus, iron and magnesium.
Hot smoked greenling is not only tasty, but also a very healthy product
Of particular value to humans is a wide range of vitamins. Many of them provide vital body functions. Regular consumption of even small portions of the finished product guarantees a stable supply of vitamins A, B, C and PP.
Benefits and calories
The complete absence of carbohydrates in the composition makes smoked fish an excellent dish to diversify the menu for people who are forced to follow strict diets. The low calorie content of hot-smoked greenling allows it to be used in small doses even in proper nutrition programs. Nutritional value of 100 g of the finished product:
- proteins – 16,47 g;
- fats – 6,32 g;
- carbohydrates – 0 g;
- calories – 102 kcal.
When cooking fish in other ways, you can slightly change the ratio of BJU. If you smoke greenlings in a cold type smokehouse, the fat will not come out under the influence of temperature. The calorie content of such a delicacy is slightly higher.
A large amount of fatty acids contained in fish meat allows you to normalize the work of many organs. Omega-3 and Omega-6 optimize blood pressure, regulate the function of the heart and vascular system, and increase the body’s resistance to inflammation. The most important function of these compounds is participation in the production of hormones.
Selection and preparation of fish
Greenling is a commercial fish that is caught in the oceans all over the planet. Finding fresh and chilled products is an almost impossible task, so the average person has to purchase a frozen product. When choosing raw materials for future smoking, it is necessary to pay attention to the layer of ice glaze. Most often, a thick layer of ice indicates repeated cycles of freezing and thawing, as well as unscrupulous observance of transportation conditions.
The fish bought in the supermarket must first be properly defrosted. It is not recommended to fill it with hot water – an accelerated process will only spoil the structure of the meat. The greenling is placed in a plastic bag and placed on the bottom shelf of the refrigerator. Defrosting takes up to 12 hours at a temperature of 3 to 6 degrees.
For uniform salting, it is recommended to select greenling carcasses of the same size.
The next step is preparing the fish for salting. Given the size of their smokehouse, the heads of the greenling are most often cut off. Large dorsal and ventral fins are also removed. If they use the hot smoked greenling recipe in the smokehouse, it is worth removing the tail, as it will most likely just char. The abdominal cavity is torn open, all the insides are removed, after which the carcasses are thoroughly washed in running water.
How to marinate greenling for smoking
The right marinade for smoked fish is not only a way to rid it of harmful microorganisms, but also a great opportunity to improve the taste of the finished delicacy. The optimal set of spices and salt will significantly enhance the taste of greenling. To prepare the brine you will need:
- 1 L of water;
- 50 g salt;
- 1 Art. liter. sugar;
- 10 peas of sweet pepper;
- 3 bay leaf.
All ingredients are mixed in a small enamel saucepan. The liquid is brought to a boil and removed from heat. As soon as the marinade reaches room temperature, the greenling is laid out in it. Experienced chefs believe that its meat is too tender, so soaking in brine should last no more than 6 hours. The fish prepared for smoking is wiped with a paper towel and slightly dried.
How to pickle linger for smoking
The dry method of preparation is more interesting in terms of the use of various aromatic seasonings. While adding an extra ingredient to a marinade can dramatically change the flavor of an entire dish, spices in the dry method add just a subtle touch to the delicacy to come. For the most delicious meat, a mixture of coarse salt and ground pepper is used in a ratio of 10: 1.
The greenling is abundantly sprinkled with salt on all sides and left for 2-3 days. During this time, a large amount of liquid will come out, which must be drained periodically. As soon as the structure of the fish becomes denser, it is washed in running water and wiped with a towel.
How to smoke greenlings in a hot smoked smokehouse
Before direct cooking, the fish must be slightly dried. It is hung out in the open air for 3 hours or kept for about an hour under a fan. Depending on the size and type of the smokehouse, the greenling is either tied with twine, or cut into fillets, or laid out on a wire rack as a whole.
Ideal wood chips for smoking greenlings – alder
To obtain a quality product after smoking, you should carefully consider the choice of wood chips. The main criterion for the preparation of hot-smoked greenlings is the minimum emission of burning – only in this case you will get the perfect product that will decorate any photo. Experts advise using only alder or aspen chips for fish. It is poured with water an hour before cooking, so that it swells and emits a large amount of smoke.
Hot smoked greenling fillet in a smokehouse
Traditional devices allow you to cook a delicious delicacy as quickly as possible. It is not necessary to smoke the greenling in the smokehouse for long, so as not to overdry the tender meat. 2-3 handfuls of alder chips are poured onto the bottom of the device, then a special saucer for fat is placed.
Hot smoked greenling fillet – fragrant and very tasty delicacy
The smokehouse is closed and exposed to prepared coals. It is not recommended to put it on an open fire, so as not to burn the wood chips 2-3 minutes after installation. To smoke greenlings in a hot-smoked smokehouse, it takes only 15-20 minutes on coals covered with ashes. The finished fish is slightly cooled and served to the table.
cold smoked raspberry recipe
A delicacy prepared by long-term smoke treatment is the most valuable in terms of consumer characteristics. Delicate cold-smoked meat is highly appreciated by both gourmets and ordinary people. The process of preparing the terpug is as follows:
- the fillet is separated from the bones along with the skin and salted;
- the layers are cut into portions with a thickness of 10 cm;
- the fish is laid out in a smokehouse, a smoke generator is connected to it and they start cooking.
Cold smoked fish is a more valuable delicacy
Before starting, you need to make sure that there is enough wood chips. Smoke injection can be quite a lengthy process. It will take from 16 to 20 hours to prepare portioned pieces of cold-smoked greenling. The finished product is aired for about an hour in the open air, then put away for storage or served as a snack.
How to smoke greenling at home
The absence of a country house or summer cottage should not become an obstacle in the desire to treat yourself to a delicious smoked delicacy. Even in a small apartment, there are ways to cook greenlings. To create culinary masterpieces, you will need either a smokehouse with a water seal, or standard kitchen appliances – an oven, convection oven or bix.
How to smoke terpug at home in a smokehouse with a hydraulic seal
The compact device will allow you to easily get the taste of natural smoking even in a small kitchen. A water seal and a special tube will not allow caustic smoke to fill the apartment. The greenling is salted or marinated, then dried and tied with twine.
You can cook hot smoked fish even at home
A few handfuls of soaked wood chips are poured onto the bottom of the smokehouse with a water seal. Hooks with suspended fish are installed on top. The device is hermetically sealed, the tube is removed through the window. The smokehouse is placed on a minimum fire. After 3-4 minutes, a thin stream of smoke will come out. Smoking takes 20 to 25 minutes. The finished product is taken out and cooled before serving.
Smoking greenling in bix
You can prepare an impromptu smokehouse from any materials at hand. Medical bix is ideal for such purposes. It guarantees tightness during smoking – excess smoke will not penetrate into the apartment. The fish is salted in advance to your liking, after which it is washed and slightly dried.
Hot smoked fish in a medical bix is a great find in the absence of a summer residence
Crushed chips are poured at the bottom. A container for fat is placed on top. A grate is placed above it, where the prepared greenling is laid out. Smoking lasts 20 minutes on minimum gas. The finished product is recommended to cool before serving.
Smoking greenlings in an air grill
Modern kitchen appliances make it easy to cope with the creation of real delicacies. In an air grill, you can easily make a greenling, preserving the aroma of smoking with the help of liquid smoke. For 1 kg of previously salted fish, 2 tbsp. l. concentrate. Carcasses are carefully lubricated with them, after which they are laid out on the lower shelf of the air grill.
Air grill will allow you to cook a great delicacy at home
The device is closed, the temperature is set to 180-200 degrees and heat treatment begins. As a rule, greenlings cook very quickly. It takes 15 minutes to get a great delicacy. The dish is served with a side dish of potatoes or baked vegetables.
How much to smoke linger
The preparation of various fish delicacies should occur as quickly as possible. The most tender fillet during hot smoking can become dry after 20-30 minutes. It is important not to miss the fine line between a finished delicacy and an overdried product.
While the hot method requires fast heat treatment, the cold method requires a more measured method of preparation. Readiness with this method of smoking will be achieved due to the complete penetration of smoke into the fish fillet. For such a valuable delicacy, time costs can be up to 24 hours.
Storage Rules
Hot and cold smoked delicacies due to long-term salting can be stored a little longer than fried or boiled fish. The shelf life of the greenling cooked in a smokehouse does not exceed 2 weeks, subject to the rules of keeping. The fish is wrapped in waxed paper and put on the bottom shelf of the refrigerator.
You can extend the shelf life of a hot-smoked delicacy. The best tool is a vacuum cleaner. The device allows you to reliably protect the greenling from the environment and maintain consumer characteristics for up to 1 month.
Conclusion
Hot smoked raspberry is a bright and very tasty delicacy. The almost complete absence of small bones makes it desirable on the tables. A large number of ways to cook this fish will allow everyone to choose the perfect recipe for themselves.
