Description

Cold-smoked pink salmon is a delicious dish with which you can please your family at any time of the year. Its delicate structure and delicate taste will surprise even the most fastidious gourmet. Such a delicious smoked fish, no doubt, will become the main decoration of any feast, and guests will be delighted to learn that the delicacy they tried was cooked at home. Despite the fact that cold-smoked pink salmon is a complete independent snack, it can be used as an additional ingredient. So, from this product you can cook a delicious soup, a light dietary salad and many other fish dishes.
It is easy to smoke pink salmon with your own hands, especially if there is a special home smokehouse at home. However, before proceeding with cold smoking, the fish must be properly prepared for this procedure. The main stage in the preparation of pink salmon is salting, it is necessary to salt the fish with care so that it does not have to be soaked before smoking. If you want your smoked red fish to be fragrant, do not spare fresh dill on it when pickling: it is simply impossible to overdo it with this component. In addition to the fact that pink salmon should be salted for a day before smoking, it can also be seasoned with various spices. In this step-by-step recipe with photos, we use only ground white pepper, but you can marinate pink salmon in any way you like.
So, let's start cooking!

Ingredients

Cold smoked pink salmon - recipe

To get started, buy fresh pink salmon, paying special attention to its quality when buying. Attention! According to this recipe, you can smoke any red fish, but we recommend smoking pink salmon, because it is not as fatty as, for example, salmon or salmon.

Rinse the purchased fish with water and divide into two longitudinal parts. Then, from each fish half, try to remove all the fins and bones.

Advice! Do not rush to throw away the pink salmon tail and its trimmings. From these parts you can make an excellent fish soup or fish hodgepodge.

If you think that there are practically no bones in such a red fish, then you are mistaken. They are, so take this case very seriously!

Put the finished fish fillet in a tray on the wire rack.

Thoroughly coat the fish fillet with the resulting mixture of spices on all sides.

Rinse and finely chop the fresh dill, and then cover the pink salmon with spices with it. As mentioned earlier, there is no need to feel sorry for dill. The more you add it to the fish, the more expressive the aroma of the finished smoked delicacy will be.

Put the prepared fish preparation in the refrigerator directly in the pan. Leave her there for the next twenty-four hours. The next day, liquid should appear at the bottom of the pan, which will stand out from the fish during the salting process.

If pink salmon is salted in fifty grams of salt, then after salting it will not need to be soaked. This amount of salt is just right.

Rinse the fish from dill, wipe it with napkins and refrigerate for the next half day. Note! The salmon fillets must be completely dry before smoking. Otherwise, the smoked delicacy will be sour!

At this stage, the first sample can be taken from the fish prepared for smoking, but this is optional.

Now prepare a special device for home-smoked products. Try to smoke fish at a time when the air temperature does not exceed twenty-five degrees.

If you have a special or homemade "smoke generator", then fill it with fine sawdust. At a time when sawdust will smolder, and pink salmon will be smoked for twelve hours, blowing the smoking device should be open both from above and from below.

After twelve hours of smoking, the fish will be completely ready.

Carefully place the hot pink salmon on a convenient surface and immediately prepare the required amount of cognac, scotch tape or jam.

Country smokehouse. From the construction of a smokehouse to the proper preparation and storage of food Kozlov Anton Valerievich

Cold smoked pink salmon

Cold smoked pink salmon

Pink salmon belongs to the salmon family, so it should be smoked in the same way as other salmon representatives. Cold-smoked and hot pink salmon are equally tasty, but differ in cooking technology.

If the fish carcass is frozen, then it must be thawed. Next, salt the fish. Salting should be done by keeping the fish in a 20% salt solution for 12 hours. The degree of salting can be determined independently by cutting off a small piece from the carcass every 8 hours, suddenly you like the fish after 10 hours, or, conversely, you have to hold 16 - everyone has their own preferences. At the end of salting, it must be washed, cut into pieces, peel off excess salt. Now the fish needs to be dried in warm air and cooked. Cold-smoked pink salmon will not quickly become smoked, since smoking is carried out with smoke (low temperature) from smoldering sawdust of fruit trees or alder trees. To make the fish incredibly tasty, we recommend wrapping the pieces with canvas or gauze. This method is recommended for all types of fish with tender meat. Now we load the fish into the smokehouse. The average smoking time is 50–80 hours, it all depends on the size of the pieces of fish (it is possible to smoke a whole carcass).

Experienced smokers have noticed that the strength of the salting is directly related to the temperature of the smoke. This means that the saltier the fish, the colder the smoke should be. For smoking pink salmon, the smoke temperature should not exceed 25–30 degrees. During this time, the meat will become denser, as prolonged exposure to salt and smoke dehydrates the product.

Ready pink salmon has a reddish-golden hue and a special taste that cannot be compared with any other fish.

This text is an introductory piece. From the author's book

Cold smoking smokehouse Cold smoking is the treatment of specially prepared products with smoke smoke. As a result of this processing, the products acquire a specific smoked taste, and the natural chemicals that make up the smoke

From the author's book

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From the author's book

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From the author's book

The smoking process As we know, smoked products have a wonderful aroma and an unforgettable taste. But where does this taste come from? All thanks to the smoke. It contains a number of substances that are responsible not only for the appearance, but also for the shelf life of smoked meat and fish. IN

From the author's book

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From the author's book

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From the author's book

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From the author's book

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Pink salmon is one of the most useful fish. With proper preparation, pink salmon can become the most delicious fish. The disadvantage of this food is its high cost. But smoking pink salmon at home can significantly reduce costs.

In addition, manufacturers often save money and produce a low quality product. Therefore, cooking smoked pink salmon with your own hands is a method that allows you to get healthy and relatively inexpensive fish.

Pink salmon is a small fish from the salmon family. Pink salmon meat is used for various purposes.

The maximum fish weight is 2.2 kg. Habitat - the seas of the Pacific and Arctic Oceans.

The list contains useful elements that are part of 100 g of pink salmon:

• protein (22 g);
• fat (6 g);
• vitamins of group B, C, E, A, PP;
• minerals (copper, iodine, potassium, zinc, fluorine).

Fish is often prescribed by doctors in the treatment of various diseases. The calorie content of pink salmon does not affect the figure of a person, but, on the contrary, helps in weight loss.

Useful properties of pink salmon are presented in the table.

The calorie content of cold-smoked pink salmon is much less than that of hot-smoked pink salmon. In addition, all useful properties will be preserved.

Preparing for cold smoking

The process of smoking at home is not difficult if you have a smokehouse.

Before carrying out the smoking procedure, it is necessary to carry out preparatory measures:

• washing fish;
• freeing pink salmon from the insides (if the fish is not gutted).

Ingredients

Cold smoked pink salmon includes the following components:

1. Pink salmon fish - 2 pcs. (about 500 gr each).
2. Water - 2 liters.
3. Salt - 4 full tablespoons.
4. Vegetable oil - 2 tablespoons.
5. Ground black pepper - 1 teaspoon.
6. Mixture of herbs - 1 tablespoon.

• pink salmon - 1 piece weighing 1.5-1.7 kg;
• salt, spices for fish to taste.

Marinating

Clean the fish from scales, cut the belly and remove all the insides. Rinse under running cold water, dry. Rub thoroughly with salt and spices inside and out. I note that you can use only salt, preferably large sea salt.

Usually I do just that. Spices for fish are added at will, in moderation and not all at once. It can be white or black ground pepper, rosemary, sage, parsley. Low-fat pink salmon can be sprinkled with olive oil.

Wrap the fish in foil and leave to marinate in a cool place for several hours. In 8-10 hours, the fish will marinate completely. But one hour is also enough if time is limited, in this case, closer to the middle, the fish will be fresh.

Instead of foil, you can use a regular plastic bag. In this case, put the fish in a bag, wrap or tie.

Milk or caviar may be inside the fish. They can be marinated and smoked along with the fish, placed in the abdomen.

Koptim

Light a fire, prepare coals.

Pour into the bottom of the smoker alder chips thin layer.

Remove fish from foil and pat dry.

So that the fish does not stick to the grate during smoking, you can put it on the grate apple tree leaves or raspberries, and lay the fish on the leaves.

If the fish is large, then it may not fit in the whole smokehouse. In this case, cut off the fish head. Or roll the fish in a semicircle. In general, show ingenuity and imagination.

Put the smoker on the coals or place over hot coals or low fire.

Smoke pink salmon for 25-40 minutes, depending on the intensity of heating and the weight of the fish.

eating

Eat fish hot, immediately after cooking.

Also, smoked fish can be cooled and stored in the refrigerator for no more than a week. Smoked fish is a good cold appetizer. You can make salads and sandwiches from it.

By the way, in stores, hot-smoked pink salmon costs more than 2 times more than fresh salmon. Don't be lazy and learn the craft of smoking.

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Vladislav Paikov

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This delicacy is sold in the distribution network, but home-cooked smoked pink salmon cannot be compared with the store. In the article you will find useful information on how to choose the right fish, prepare it for smoking, how to smoke it correctly and tasty.

To smoke pink salmon by hot or cold smoking, it is pre-treated.

When processing uncut salmon, scales and fins are left in it, only the insides are removed. You can remove the gills: with insufficient salting, they can cause spoilage of the product.

Headless carcasses can be used. If desired, the fish is flattened into 2 parts, the spine and costal bones are removed. Large pink salmon is cut across into pieces.

Ambassador

The fish is washed and salted. After salting pink salmon for smoking, spacers from branches or small sticks are inserted into the abdomen so that it is better dried and smoked.

Dry Ambassador

Use salt of medium grinding, not iodized, without any additives. Fine salt forms a crust and does not impregnate the inner layers of the pulp. Iodized salt can spoil fish.

You can salt with salt alone, then you get the taste and aroma of natural pink salmon and smoke.

The use of black ground pepper is allowed. You can add 1 part sugar to 2 parts salt. When sugar is added, pink salmon turns out soft, with a beautiful smoked surface. For 1 kg of pink salmon take 2 tbsp. l. sea ​​salt 1 tbsp. l. Sahara.

Salt is rubbed against the growth of scales. If the fish is used with gills, then, having moved the gill cover, salt is poured under it. Carefully salted from the inside, rubbing the curing mixture into the spine. Putting in a dish made of non-oxidizing material, the fish is additionally sprinkled with salt, covered with a lid. For salting use plastic bags, cling film.

The whole salting process takes from 36 hours to 4-10 days at a temperature of 2-4 °C. During this period of time, the fish is periodically turned over.

It is advisable not to wash the salted carcass so that it does not absorb excess moisture. Instead, wipe it down with paper towels. Pink salmon is hung out for a period of 5-6 to 24 hours to dry. You can turn on the fan or choose a place in the draft.

Wet Ambassador

This ambassador involves keeping the fish in a liquid (brine or marinade).

Marinade recipe:

• water - 1 l;
• sea ​​salt - 100 g;
• sugar - 50 g;
• spices - to taste.

This recipe is used for cooking pink salmon, both hot and cold smoked.

The fish is immersed in the marinade and salted for several days at a temperature of 2-4 °C. Washed, dried with napkins, hung out for drying for a day.

Combined Ambassador

This type of salting combines the first two methods: the fish is first salted dry, aged, then poured with brine and salted.

Smoking

Wood chips are chosen for smoking. Alder is better. To make cold or hot smoked pink salmon more fragrant, you can use twigs from an apple tree or a pear. Some craftsmen add citrus zest, aromatic herbs for flavor.

To prevent the fish from being bitter after smoking, it is advisable to wet the wood chips with water.

hot way

To smoke pink salmon in a hot way, wood chips are placed in the container of a hot-smoked smokehouse and covered with a tray under fat or foil. Lattices or rods are installed in the upper part.

Prepared fish is placed on a wire rack or hung by a loop in the smoking chamber. Close tightly with a lid.

The container is installed on a heating source - a stove, burner or fire. It is smoked after the appearance of a stable smoke from 60 ° C (the fish is dried), then the temperature is increased to 110 ° C (actual smoking).

The total time is from 60 minutes to 2 hours, depending on the size of the semi-finished products and the degree of cutting.

After smoking, they are hung up for maturation for several hours.

Store hot smoked products for a week in the refrigerator.

cold way

Pink salmon for cold smoking is pre-salted according to the dry or wet salting recipe.

The smoke generator is prepared - it is filled with wood chips, connected with a tube to the processing chamber. Burn the wood chips.

The fish is placed on the grill of the chamber or hung on hooks. Close the lid.

The smoke from the smoke generator enters the chamber and the products with the help of smoke reach culinary readiness.

They smoke from 7-8 hours to 2 days at a temperature not exceeding 30 ° C, otherwise the fish will become boiled.

Home-cooked cold-smoked pink salmon is left hanging to ripen for a day.

Smoking liquid smoke

Liquid smoke has both opponents and lovers of its use.

To prepare the fish, it is salted with sea salt for about 20 minutes, then sprinkled with liquid smoke (to taste), rubbed lightly.

Roasted in the oven or over hot coals on a barbecue grill.

Feed features

Served as a cold appetizer as part of a fish platter or with sandwiches. Can be served with boiled potatoes or mashed potatoes.

The calorie content of hot smoked pink salmon is 161-172 kcal per 100 g.

The choice of fish is very important. To smoke at home, use fresh, chilled or frozen pink salmon.

Fish is a particularly perishable product, you should carefully check its quality when buying. Do not buy a product with mechanical damage, weakened consistency, sour, putrid smell of gills, with a "smell", mucus on the surface.

Salt small fish separately from large ones: meat of large sizes is salted longer.

For high-quality cooking of hot and cold smoked pink salmon at home, do not allow direct sunlight to hit the fish. This can cause rancidity of fat and spoilage of finished products.

It's so easy and simple to cook a gourmet delicacy at home. Enjoy the process, cook for family, for friends. Bon Appetit!