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A large number of fish species are an inexhaustible source of various home delicacies. Hot smoked halibut has excellent taste and a bright smoky aroma. Following simple instructions will make it easy to get a great product.
Benefits and calorie content of hot smoked halibut
Almost any type of fish is very beneficial for humans. Halibut contains a large number of microelements. Among the rarest and most important for the body are iodine, selenium, magnesium, molybdenum and potassium. The fillet contains vitamins A, B, E and D. The presence of organic compounds - nicotinic and glutamine - is also important.
In moderation, hot smoked halibut is very beneficial for the body.
A distinctive feature of halibut is its high percentage of fat, including Omega-3 polyunsaturated fats.Even with such indicators, the calorie content of a hot smoked product is quite low. 100 g of halibut contains:
- proteins - 21.47 g;
- fats - 8.54 g;
- carbohydrates - 0 g;
- calories - 165.12 kcal.
The rapidly digestible proteins and fats contained in halibut, when consumed in moderation, do not affect weight gain. The low calorie content is due to the large amount of water. Light and tender meat of bright white color is excellent for people who care about their health and figure.
Selection and preparation of fish
To prepare a delicious delicacy, you should carefully choose the main ingredient. Halibut is not considered one of the most popular commercial fish species, so its price is significantly higher than its related flounder. Trying not to risk a valuable product, retail chains and transport companies prefer to transport and sell it frozen. This approach slightly worsens the taste and structure of the meat, but allows you to preserve most of the beneficial elements in it.
When buying a product in a supermarket, you should pay attention to the layer of ice glaze. A large amount of ice indicates that the halibut has been frozen. It is also worth looking at the eyes of the fish - they should remain transparent. Purchased fish is defrosted in the refrigerator at a temperature of 4-6 degrees.
Halibut from supermarkets is most often purchased already gutted. All entrails are removed from fresh fish and the abdominal cavity is thoroughly washed with running water. Given the large size of halibut, all hot-smoked recipes require separating the head from the carcass.To ensure that the meat is evenly steamed with smoke during the heat treatment process, the fish is cut into strips 6-8 cm thick.
How to marinate and salt halibut for smoking
Salting allows you to solve several important issues when preparing a delicacy. Firstly, salt treatment makes it possible to completely destroy harmful microorganisms. Secondly, this approach will allow you to pull out excess moisture from the fish, making the meat more dense.
Long-term salting makes meat more dense and tasty
There are two main ways to salt halibut fish for hot smoking - dry processing and pickling. In the second case, the carcasses are kept in a brine of salt and spices - this method is less common than the dry method, since the meat is less dense. The salting algorithm looks like this:
- coarse salt is mixed with bay leaf, black and red pepper;
- sprinkle the carcasses on all sides with the resulting mixture so that it covers them;
- the container with halibut is put in the refrigerator for a day;
- wash the fish and remove excess salt with a napkin or paper towel.
After removing excess salt, the pieces must be dried. They are laid out on a wire rack and placed in a ventilated room. The readiness of halibut for hot smoking is determined by the appearance of the meat - as soon as it begins to turn grey, you can begin smoking.
How to smoke hot smoked halibut in a smoker
The classic cooking option is quite easy. The only equipment required is a simple smokehouse and a small barbecue for its installation. Cherry or alder wood chips are used as additional ingredients; when hot smoked, they release a minimal amount of carcinogens.
A fire is lit in the barbecue or coal is lit.Experienced chefs do not recommend placing the smokehouse on an open fire - the wood chips will instantly burn out without adding the necessary flavor characteristics to the meat. As soon as the firewood is charred, you can begin the actual cooking.
Place several handfuls of wood chips soaked in water at the bottom of the smokehouse. Then a lower grate is placed on which a special tray is placed for draining fat. If you do without it, the dripping juice will cause excess burning. Next, set up the grill for the halibut itself. The smokehouse is hermetically sealed with a lid and placed on the prepared grill.
Hot smoking allows you to turn fish into a real delicacy
On average, hot smoking of fish lasts about 30-40 minutes. It is recommended to open the smokehouse every 5-10 minutes to release excess smoke. The finished halibut is taken out, slightly aired and served.
Grilled hot smoked halibut recipe
Specialized appliances allow you to prepare a magnificent delicacy with a minimum amount of effort. Place a large amount of birch charcoal on the grill and set it on fire. Place a foil dish in the middle of the container and fill it with moistened wood chips. A smoking grate is placed on top, and salted halibut is placed on it.
The grill greatly simplifies the smoking process
Close the grill lid and begin heat treatment. A special feature of the device is the ability to control the temperature inside.Achieving the ideal heat of 120 degrees is easy to maintain either by opening the damper large or by adding coal. Hot smoking of halibut lasts about 40 minutes. The finished product is served both hot and cold.
Smoking halibut at home
The lack of a separate garden plot should not be a reason to limit yourself to gourmet dishes. Even at home, you can prepare a delicacy reminiscent of hot smoked halibut. The most popular methods of preparing fish are boiling in a solution of onion peels and liquid smoke, frying in a frying pan, or using home smokehouses with a water seal.
How to smoke halibut with liquid smoke
The easiest way to obtain the most tender fish meat with a smoky flavor requires minimal culinary skills. To make the hot smoked halibut recipe at home you will need:
- 2 kg of main ingredient;
- 300 g salt;
- 50 g sugar;
- a handful of onion peels;
- 2 tbsp. l. liquid smoke.
Onion skins and liquid smoke make ordinary fish a delicacy
The carcasses are cut into strips of 7-8 cm and rubbed with a mixture of salt and sugar. Salting lasts 2-3 days, after which the fish is rubbed off from salt and slightly dried. Add onion peels to 2 liters of water and put it on fire. As soon as the liquid boils, place the fish in it for 10 minutes. Boil for 5 minutes, then remove from the water and wipe with a paper towel. The carcasses are smeared with liquid smoke and hung on the balcony for 1-2 days.
How to cook hot smoked halibut in a frying pan
The method of smoking fish in a frying pan will allow you to quickly prepare an excellent delicacy that will not be inferior in consumer characteristics to a dish from a smokehouse. Pour 2-3 tbsp into the pan. l.liquid smoke and previously salted carcasses. To obtain the taste of hot smoking, fish is fried in liquid smoke over medium heat for 10 minutes on each side. After this, the finished product is slightly dried and served.
How to Smoke Halibut in a Smokehouse with an Airlock
The development of modern kitchen appliances makes it possible to obtain a full-fledged smoked delicacy even at home. For this purpose, miniature smokehouses with a water seal are used - they allow the smoke from the wood chips to escape through a thin tube out the window. The fish is salted 2-3 days before cooking, then the salt is wiped off and lightly dried.
Home smokers with a water seal allow you to prepare an excellent dish without the hassle
Moistened fruit tree chips are poured onto the bottom of the device. Then the salted halibut is placed in it and hermetically sealed, leading the tube out into the window. Hot smoking lasts 40 minutes over low heat. The finished product is cooled and served.
How to smoke hot smoked halibut in a slow cooker
A multicooker, like an ordinary frying pan, allows you to prepare a great dish without any problems. Automatic mode provides high-quality hot smoked taste. For the delicacy you will need:
- 1 kg halibut;
- 50 g salt;
- 10 g sugar;
- 1 bay leaf;
- 2 tbsp. l. liquid smoke.
Halibut in a slow cooker - the ideal solution for lazy housewives
Fish for hot smoking is salted in a mixture of salt, sugar and chopped bay leaf for 2 days. Liquid smoke is poured into the bottom of the multicooker and the prepared fish is laid out. Close the lid of the device and turn on the “Extinguishing” mode. Cooking lasts 1.5 hours.The product is dried from excess liquid smoke, and then served.
Advice from professionals
One of the most important factors when preparing a rather expensive delicacy is the maximum removal of water from the tissues. You can determine whether halibut is ready for hot smoking by using a simple tip - press it with your finger. The meat should be very dense. If it has retained the softness of fresh fish, it is recommended to carry out additional salting.
For a brighter taste of the delicacy, you can use other spices. The best combinations with halibut are bay leaf, ground black pepper and coriander. To smooth out the sour taste of fish, many experienced housewives add sugar when salting.
Storage rules
When smoked fish is kept in the refrigerator, it retains its consumer characteristics for 10-12 days. It is hermetically packaged so that the aroma does not transfer to other products. It is best to place hot smoked halibut in a separate vegetable drawer where the temperature is slightly lower.
To preserve expensive snacks for a longer time, you can use the freezer. At a temperature of -5 degrees, the product will retain its consumer properties for 1 month. At -30, halibut will not spoil and will not lose its flavor for 60 days or more.
Conclusion
Hot smoked halibut is an incredibly tasty and very healthy delicacy for the human body. A large number of cooking methods will allow everyone to choose the ideal recipe based on their own capabilities and equipment.If the correct storage conditions are observed, the finished product will delight you with excellent taste for a long time.
