Content
- 1 Product value and composition
- 2 What are the benefits of cold smoked halibut?
- 3 Selection and preparation of fish
- 4 How to Smoke Cold Smoked Halibut
- 5 What does cold smoked halibut smell like?
- 6 What do you eat cold smoked halibut with?
- 7 Difference between cold and hot smoked halibut
- 8 How to store cold smoked halibut
- 9 Is it possible to freeze cold smoked halibut?
- 10 Conclusion
- 11 Reviews of cold smoked halibut
Halibut or sole is a very tasty fish, reminiscent of a greatly enlarged flounder. It is prepared in different ways, most often it turns out to be a real delicacy. Cold smoked halibut not only has excellent taste, it is also very healthy.
Product value and composition
Cold smoked halibut is not only a delicacy, but also a highly valuable food product. It belongs to the category of “white” northern sea fish. The meat is very tender, soft and fatty, there are practically no bones in it.
Halibut, in moderation, can be consumed even by those who have chronic diseases of the digestive system or are on a diet
Meat contains many vitamins, macro- and microelements necessary for humans. Particularly noteworthy is the presence of vitamins:
- group B;
- A;
- E;
- D;
- N;
- RR.
The most valuable macroelements that sea fish is traditionally rich in:
- potassium;
- phosphorus;
- magnesium;
- calcium.
The human body does not synthesize many microelements on its own; the only way to obtain them is “from the outside”:
- iron;
- iodine;
- copper;
- zinc;
- selenium;
- manganese.
BJU and calorie content of cold smoked halibut
These indicators depend on its variety and habitat. The fish can be whitebark or bluebark - this can be easily determined by the shade of its belly. As for the second factor, the further north the halibut is caught, the more fat there is in the meat and, accordingly, the higher the indicator. The calorie content of cold smoked halibut per 100 grams varies between 190-250 kcal.
The product does not contain carbohydrates, but is rich in proteins and fats. The content of the former is 11.3-18.9 g, the latter - 15-20.5 g per 100 g. As a percentage of the daily diet at a norm of 2000 kcal, this is 24 and 27%, respectively.
What are the benefits of cold smoked halibut?
It is rich in proteins and fats with a relatively low calorie content. When cold smoked, fish retains about 90% of vitamins, macro- and microelements. Meat also contains high concentrations of polyunsaturated Omega-3 fatty acids.
The body does not synthesize these substances on its own. And they are extremely useful and provide:
- prevention of cancer, cardiovascular diseases and inflammatory processes;
- strengthening cell membranes;
- normalization of cholesterol levels in the blood;
- slowing down the aging process.
The microelements and vitamins contained in cold smoked halibut are necessary to protect the body from free radicals and remove waste and toxins. They also provide prevention of diseases of the musculoskeletal system and the central nervous system, including those caused by age-related degradation of neurons.
Selection and preparation of fish
The choice of quality carcasses is a determining factor for those who want to get truly tasty fish. The low price is immediately alarming. Also be sure to pay attention to:
- Shelf life. Fresh fish can stay in the refrigerator for no more than 7 days.
- Color and firmness of meat. It should not be yellowish, greenish or brownish, only white. When pressed with a finger, the dent quickly disappears without a trace. Loose, “crumbly” meat is a clear sign of repeated defrosting and re-cooling.
- Aroma. Truly fresh halibut has a distinct “sea” smell. It is impossible to determine its presence after defrosting, but the meat should not smell rotten. Under no circumstances should it be used for smoking.
- Scales. With high quality “raw materials”, it is smooth and shiny, as if wet.
- Weight. There is no need to take a carcass weighing more than 3-5 kg. Even after slicing, a thick layer of meat will not be completely smoked.
It is impossible to obtain a delicacy from low-quality raw materials
In order for the finished product to be tasty and aromatic, the fish must be properly prepared for processing. Defrost it gradually, on the bottom shelf of the refrigerator. You need to wait until the ice is completely gone and the meat becomes soft. You can speed up the process slightly if you put the carcass in ice water for 2-3 hours.
Large fish are first cut into pieces 6-10 cm thick. If the carcass weighs less than 2.5-3 kg, it is simply gutted and the head and tail are cut off.
How to pickle halibut for cold smoking
The recipe for preparing cold smoked halibut at home involves pre-salting the fish. The following ingredients will be required (per 1 kg):
- water (1 l);
- coarse salt (6 tbsp);
- granulated sugar (2 tbsp.);
- bay leaf (3-4 pcs.);
- black and allspice pepper (15 peas each).
The water with the addition of all the spices is brought to a boil and cooled under a closed lid to room temperature. Then the pieces are poured over them so that they are completely covered with brine, and left in the refrigerator for 2-3 days, turning them over several times a day.
After salting is completed, the fish is poured with clean water for 2-3 hours, getting rid of excess salt. The fluid needs to be changed every hour.
The final stage of preparation is drying. Immediately before the process, the halibut is wiped dry with paper towels, napkins or a clean cloth and ventilated in fresh air for 3-4 hours. Insects flock en masse to the smell of fish, so you need to think about a defense mechanism against them in advance.
If you don’t have time to wait, you can resort to “dry” salting the halibut for cold smoking. No water needed here. All other ingredients are mixed, rubbed evenly over the pieces and left in the refrigerator for 12 hours. After this, the fish is rinsed, but not washed in water, and also dried.
How to Smoke Cold Smoked Halibut
Cold-smoked halibut requires a “precision” smoker that can create and maintain a constant, relatively low temperature. Therefore, it requires additional structural elements - a generator and a pipe that supplies warm air to the “compartment” where the fish is smoked.
In the smokehouse
Classic recipe for cold smoked halibut:
- The washed and well-dried fish is placed in the smokehouse, placing the pieces on the grill in one layer so that they do not touch each other.
- At a constant temperature of 20-25°C, it is treated with smoke for 4 hours.
- After this, the pieces are removed, quickly sprayed with water from a spray bottle, moderately peppered if desired, and sent back to the smokehouse. The delicacy will be ready in another 18 hours.
To control the temperature in the smokehouse, it is recommended to use a special thermometer; its constant value is very important
Without smokehouse
Using “liquid smoke” allows you to quickly prepare cold-smoked halibut at home. But it is not recommended to abuse this substance; it contains carcinogens.The taste of fish prepared using this method is practically no different from the “classic” one.
Necessary ingredients for cold smoking 1 kg of halibut with “liquid smoke”:
- water (approximately 400 ml);
- juice of 1-2 lemons;
- “liquid smoke” (maximum 50 ml);
- salt (3 tbsp);
- granulated sugar (1 tsp);
- onion peel (1-2 handfuls).
It is prepared like this:
- Washed and dried portions of halibut are rubbed with a mixture of salt and sugar and sprinkled with lemon juice.
- Place them in any bowl and put them in the refrigerator for three days, turning the contents of the container several times a day.
- Boil onion peels in water. Allow to simmer for about 10 minutes, then cool to room temperature.
- The pieces are washed and poured with this decoction for an hour so that the liquid covers them completely.
- After removing the halibut from the container, dry it with napkins or a towel. Using a silicone pastry brush, apply “liquid smoke” to it as evenly as possible.
- During the day, the fish are kept in a draft, providing constant ventilation. Place any container underneath to drain the fat.
What does cold smoked halibut smell like?
The smell of cold-smoked halibut largely depends on what exactly was used as “wood” in the smokehouse. Most often, chips or branches of alder, hazel, bird cherry, and fruit trees (apple, cherry) are placed in it. To enhance the aroma, add some dried or fresh juniper berries and cumin seeds. Also used for this purpose are chips of oak barrels in which cognac and whiskey were aged.
You can distinguish halibut prepared in the “classical” way from the one smoked in “liquid smoke” precisely by its aroma. In the first case, the smell is subtle and delicate, in the second it is noticeably sharper.
Halibut smoked in a smokehouse not only looks, but also smells more natural.
What do you eat cold smoked halibut with?
Cold smoked halibut is quite “self-sufficient”; when served, it can act as an independent second course. But most often a side dish of vegetables is added to it. The classic option in this case is mashed potatoes.
Men value this fish as a beer snack. In this capacity, it is used as slices or on toast and sandwiches.
Cold smoked halibut is also in demand as an ingredient in salads. Good “companions” for him:
- lettuce leaves;
- fresh cucumbers;
- sun-dried tomatoes;
- boiled eggs;
- cheeses such as feta cheese, feta;
- green pea.
There are a lot of recipes for salads with cold smoked halibut, but it’s quite possible to invent your own
Difference between cold and hot smoked halibut
Halibut prepared using the hot smoking method, compared to fish prepared using the cold method, has a richer aroma and retains maximum fat content. Exposure to high temperatures (80-120ºС) guarantees the destruction of all parasites. Halibut cooks faster (about 2 hours) and does not require preliminary preparation, a specific smokehouse design or special skills.
However, a significant part of the nutrients is lost in the process. And the shelf life of hot smoked halibut is shorter - only 2-4 days.
There are also noticeable differences in the “consistency” of the meat.When cold smoked, it is denser, more elastic, and effort must be made to separate it from the bones. Hot-cooked fish is soft and crumbly.
Hot smoked halibut even needs to be tied up, otherwise the fish will crumble in the process
How to store cold smoked halibut
It is recommended to cook cold smoked halibut in small portions. Just in the refrigerator, fish smoked in the “classical” way will last for 8-10 days. Halibut cooked using “liquid smoke” is half the size. After the specified period, it is strongly not recommended to eat it. The minimum duration of the “shelf life” is due to the high fat content of the fish.
If for some reason storing cold smoked halibut in the refrigerator is not possible, there are alternative storage options:
- In a cool, dark place with good ventilation. Each piece of fish is wrapped in clean natural cloth, soaked in a strong salt solution (about 20% concentration).
- In a basement or cellar at a temperature close to 0ºC. Pieces of halibut are placed in a wooden box or cardboard box, the bottom of which is lined with gauze soaked in a saline solution. They cover it on top. Instead of gauze, you can use fresh nettle leaves.
Is it possible to freeze cold smoked halibut?
Freezing significantly extends the shelf life of cold smoked halibut. But after defrosting, it slightly loses its taste and benefits. Repeated freezing of fish is strictly prohibited.
At a temperature of about -5ºС, the shelf life increases to a month, at -20-30ºС – up to two.Humidity is very important; it must be maintained at 75-80%. After the specified time, the halibut dries out and almost completely loses its characteristic taste and aroma.
Conclusion
Cold smoked halibut is, without exaggeration, a delicacy; it is valued for its large size (the fish is easy to cook and cut), excellent taste and health benefits, which are largely preserved during processing. The cooking process is not that complicated; you can even do it without special equipment. However, you need to take into account that cold smoked halibut is stored for a relatively short time and is not combined with all products.
