How to smoke hot smoked bream: in the smokehouse, in the oven, photo, calorie content

Hot smoked bream is a low-calorie product that has an aesthetic appearance and high nutritional value. Cooking fish in the smokehouse in the open air and at room conditions. If there is no equipment, you can get a good quality product that is not inferior in taste to natural smoking in the oven or convection oven.

Useful Properties

Fish, subject to the technology of hot smoking, retains the main part of the chemical composition. In addition to the aesthetic, appetizing appearance, the finished bream contains a number of substances necessary for humans, the benefits of which lie in a certain effect on the body:

1. The carcass has a high concentration of amino acids. For example, omega-3 is a necessary element for the functioning of the endocrine, nervous, and cardiovascular systems.
2. The proteins in the composition are well absorbed by the digestive system, improving its activity.
3. Fish oil contains vitamins of group B, also A and D, which are necessary for immunity, proper functioning of the digestive tract, good condition of hair and skin.
4. Phosphorus strengthens the bone structure.

How many calories in hot smoked bream

Raw fillet contains no more than 9% fat, after cooking, the figure decreases by 2 times. It is possible to attribute fish to a dietary product, but only after cooking or steam treatment. The calorie content of hot smoked bream is low, only 170 kcal. 100 g of the product contains:

• proteins – 33 g;
• fats – 4,6 g;
• carbohydrates – 0,1

Cooking involves the preliminary preparation of the product using salt. Under the influence of smoke, carcinogenic substances are deposited, the concentration of which is negligible. People with kidney or heart disease should use this dish with caution.

The color of the bream depends on the source of the smoke: on alder chips it is golden, on material from fruit trees it is darker.

Principles and methods of smoking bream

There are several ways to prepare a hot smoked product:

• in the smokehouse;
• using a grill;
• in the oven:
• on the contrary.

Pre-bream is salted in a dry way or in a marinade.

The last factor is given special attention. Bream is a freshwater species found in Siberian rivers, in the Black, Azov, Baltic, and Caspian Sea basins. The main location of the habitat is the reservoirs of the Middle and Central strip of Our Country. This is one of the most common species for independent fishing.

Fish with numerous thin bones, therefore, carcasses of the same size are chosen for hot smoking, weighing at least 1,5 kg. They have a sufficient amount of fat and the bones are not very small. You can start fishing from May, but the breams of the autumn catch are considered the most delicious. They are processed immediately after delivery home. It is not recommended to store or freeze fish.

How to select and prepare bream for smoking

Self-caught bream is not in doubt about freshness. The species is not considered scarce, it is not difficult to acquire it, the main thing is that it be fresh, and preferably alive.

The scales of a fresh bream are silvery, with a matte or pearly tint, tightly attached to the carcass

You can determine the quality when buying by several criteria:

1. Damage, mucus, peeling plates – a signal that the product is stale on the counter.
2. The texture of the meat is elastic, when pressed, no dents remain – a sign of freshness.
3. A good carcass does not have an unpleasant smell. If rancidity of fish oil is felt, it is better not to take such a product.
4. Sunken cloudy eyes in a bream indicate that the fish is frozen. The product is already low quality.
5. Dark red gills are a sign of fresh fish. Gray or light pink – stale bream.

Fish before cooking must be processed:

• wash well;
• remove gills;
• gut;
• make an incision along the ridge and rinse again.

If small carcasses are smoked, then the insides can not be removed.

How to pickle bream for hot smoking

After processing, allow the water to drain or remove moisture with a napkin. You can dry-salt the bream for smoking with one salt. Approximately 5 g will go for 70 kg of fish, you can add a mixture of peppers. Rub the carcass inside and out.

Bream is left for 2,5-3,5 hours for salting

The rest of the salt is washed off and the fish is dried for 2 hours.

How to pickle bream for hot smoking

In addition to the dry method, you can salt the bream for hot smoking in the marinade. A classic solution is made at the rate of 90 g of salt per liter of water. Processed fish is placed in it for 7–8 hours. It is convenient to bookmark carcasses in the evening and leave overnight.

The marinade with the addition of spices gives an additional piquancy to the taste. The most common recipes:

Spicy composition is designed for 1 liter of water:

1. Half a lemon is divided into several parts. The juice is squeezed out, the remains are not thrown away, but placed in water.
2. Also come with half an orange.
3. Two onions are cut into rings.

Add to liquid:

• salt – 50g;
• sugar – 1 tsp;
• bay leaf, sage, rosemary – to taste;
• cinnamon and a mixture of peppers – 5 g each.

The contents are mixed and boiled for 15 minutes.

Pour the fish with a cooled marinade, put in the refrigerator for 12 hours

Honey Components:

• Honey – 110 g;
• salt – 50 g;
• juice from one lemon;
• olive oil – 150 ml;
• garlic – 1 tooth;
• seasoning – 15–20 g.

All components are mixed, the bream is poured, oppression is set and put in the refrigerator. Then they are dried for several hours, without pre-rinsing. After hot smoking, the product is obtained with an amber-colored crust and a piquant taste.

This version of the marinade is made from the following products:

• water – 2 l;
• salt – 100 g;
• sugar – 50

The liquid is brought to a boil, then cooled and added:

• juice from one lemon;
• pepper, basil – to taste;
• soy sauce – 100 ml;
• wine (preferably white, dry) – 200 ml;
• garlic – ¼ heads.

The bream is marinated for 12 hours. Then washed and hung out. It takes at least three hours for it to dry.

Hot smoked bream recipes at home

Bream can be prepared in several ways. If honey is not used in the marinade, then it is better to cover the surface of the workpiece with sunflower oil. This is necessary so that the carcass does not stick to the grate. If you use a smoker with hooks for hanging fish, then you can not use oil.

How to smoke hot smoked bream in a smokehouse

To obtain bream with high nutritional value and good taste, it is recommended to comply with a number of equipment requirements. In order for the device to constantly keep the required temperature, the thickness of the metal from which it is made must be at least 3 mm.

It will not work to smoke hot-smoked bream in a thin-walled smokehouse, because it will be quite problematic to maintain the temperature. The product will turn out at the stage of a semi-finished product, fall apart or burn.

Smoking equipment must be equipped with a fat collection tray and a carcass grate.

It is better to use fruit tree chips as a source of smoke. If this is not possible, then alder will do. The material should not be too small. It is also undesirable to use sawdust: they quickly burn out, do not have time to raise and maintain the temperature necessary for smoking.

The important thing is to keep the fire going. They pour the material into the smokehouse, close it, set fire to the firewood below. When smoke appears from under the lid, the fish is laid out on the grill. The fire is supported by the gradual addition of thin logs. The smoke should be thick and come out evenly.

Moisture evaporates with a hiss – this is normal, if it rebounded, then the fire under the smokehouse must be reduced.

Next steps:

1. To evaporate moisture, after 40 minutes, lift the lid.
2. When the process is completed, the fire is removed, and the fish is left for 15 minutes in a container.
3. They take out the grate, but do not touch the bream until it cools completely.

Carcasses are removed and tasted, if there is not enough salt, then crushed and sent to the refrigerator for a day

How to smoke bream at home

You can use the smoking device not only in the open air. You can cook hot smoked bream at home. The process will take less time, so the fish is cut along the abdomen and cooked unfolded on a pallet or wire rack.

For this method, only a hermetically sealed smokehouse is suitable. To prevent smoke from escaping into the room, it is desirable to have a kitchen hood.

Technology of preparation:

1. A thin layer of raw wood chips is poured onto the bottom of the container or the wet material is packed in foil and several holes are made on the surface for smoke to escape.
2. They put a pallet, a grill with fish is placed on it.
3. Tightly close the smokehouse, put on gas.

Cooking will take 40 minutes. Remove the fire, release steam. They take out the finished product and spread it on a tray.

The smoked dish is ready to eat immediately after cooling.

Recipe for smoking bream on a baking sheet with straw

If there is no special equipment, then you can get a hot smoked product using a baking sheet. It is best to do this outdoors. Being in nature, you need to take care of the straw and the metal pan in advance.

Cooking process:

1. Gutting the fish, removing the gills.
2. Rubbed with salt.
3. Placed in a plastic bag for 2 hours to quickly salted.
4. Wash off the salt, remove excess moisture with a napkin.
5. Raw straw is placed at the bottom of the baking sheet, bream is placed on it.
6. They make a fire and put a blank.

Straw, when heated, will smoke and provide the product with a taste of hot smoking, and the temperature from an open fire is enough so that the bream does not remain raw. After 20 minutes, the carcasses are turned over and kept for the same time.

The fish turns out to be light brown in color with a pronounced smell of smoke.

How to smoke hot smoked bream in an air grill

Preparation of bream does not differ from the classic salting method in any marinade. The dry version is not used in this recipe. For cooking, use the low grate of a household appliance.

Recipe:

1. The grate is covered with sunflower oil so that the fish can be removed well after hot smoking.
2. Bream is placed on it.
3. A high grate is placed on top, a container for chips is placed on it. If there is no heat-resistant dishes, then foil can be used.

   

4. Close the device, set the temperature to +250 0C, timer for 30 minutes.

If the fins start to burn, then the cooking time is reduced.

How to cook hot smoked bream in the oven

You can cook a smoked product in the oven with wood chips purchased or prepared on your own. The bream is sent to the lower level of the household appliance.

Algorithm:

1. 3-4 layers of foil are placed on the bottom of the oven, the edges are folded over.
2. Sprinkle wood shavings.
3. The device is turned on at 200 0C, when the first signs of smoke appear, the grate is placed on the lower grooves.
4. Cover with foil with long edges, make several cuts in it.
5. A pickled or salted carcass is laid, the edges are folded over the bream in the form of a pocket.
6. The dish is kept in the oven for 50 minutes.

Let the fish cool before serving.

How to smoke hot smoked bream on the grill

The workpiece is salted for 2 hours in a dry way. Then they are washed with cold water, excess moisture is removed and longitudinal cuts are made throughout the carcass.

The fish is wrapped with twine so that it does not fall apart, the thread should not fall into the cuts

The coals in the brazier are pushed aside, chips are placed on them. The carcass is placed on the opposite side from the coals. The time for hot smoking of bream depends on the temperature. Look at the condition of the fish. If one side has browned and turned light brown, flip over to the other side. The process will take 2-3 hours.

When the carcasses are completely cool, remove the twine

How much to smoke hot smoked bream

Cooking time depends on the method. It is necessary to smoke hot smoked bream at a temperature of 200-250 0C for 40-45 minutes, for another 15 minutes. it is left in a closed container without fire; in time, the process will take within one hour. It will take up to 2,5 hours on the grill, 50 minutes in the oven, and 30 minutes in the air grill. On a baking sheet with straw, 40 minutes pass until fully cooked.

How and how much to store hot smoked bream

Freshly cooked hot-smoked fish is stored on the top shelf of the refrigerator for no more than four days. So that the products are not saturated with smell, the carcasses are wrapped in baking paper. You can use foil or a container. If the humidity is high, then if the shelf life is violated, mold or mucus appears on the dish. This product is not suitable for consumption.

Conclusion

Hot smoked bream is used as an independent dish. It is served with potatoes or beer. You can prepare the product in nature, at home or on the site. As equipment, you can use a grill, smokehouse or oven.