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Small-sized commercial fish are most often used to prepare various canned foods, but they can only reach their full potential with a certain heat treatment method. Hot smoked herring has a bright taste and unique aroma. By following simple tips, you can get a real delicacy that will conquer even the most demanding gourmets.
Is it possible to smoke herring?
A distinctive feature of the fish is its small size, compared to its related Atlantic herring. Baltic herring rarely grows more than 20 cm. At the same time, its weight does not exceed 75 g. It is precisely such modest dimensions that make most ordinary people avoid it. It’s not surprising, because each one needs to be cleaned, washed, salted, and then started cooking.
Smoked herring retains most of the beneficial microelements and vitamins
In fact, herring is incredibly popular in European countries due to its excellent consumer characteristics. The nondescript fish has excellent taste.Prepared using cold or hot smoking technology, it is not inferior even to noble salmon breeds.
Composition and calorie content of smoked herring
Baltic fish stands out not only for its excellent taste, but also for its large amount of vitamins and minerals beneficial to the body. Meat contains phosphorus, calcium, fluorine, iodine and magnesium, as well as vitamins A, C and E. Even after heat treatment, it retains a huge amount of proteins.
100 g of cold smoked herring contains:
- proteins - 25.4 g;
- fats - 5.6 g;
- carbohydrates - 0 g;
- calorie content - 152 Kcal.
Smoked herring meat is a storehouse of Omega-3 polyunsaturated fatty acids that are beneficial for the body. They strengthen and rejuvenate. The low calorie content and excellent taste of cold smoked herring allows it to be used in small quantities as a tasty addition to healthy nutrition programs. The product goes best with vegetable side dishes and is also suitable for making sandwiches and snacks.
Smoking methods
There are 2 methods of processing herring using smoke. Hot and cold smoking of fish allows you to obtain a magnificent delicacy in various ways. In the first case, heat treatment occurs in a closed box on a fire or stove. Moistened sawdust is poured onto the bottom of the smokehouse for improved smoke production. Processing small-sized fish takes 25-30 minutes.
The second method involves the use of a special smoke generator and a temperature not higher than 40 degrees. Cooking herring at home using the hot smoking method is a longer process.Smoke treatment takes about 5-6 hours.
Salak is suitable for both hot and cold smoking
If it is not possible to smoke herring in the open air, you can prepare a delicious delicacy on a gas or electric stove. You will need a cast iron pot, rice, sugar and several sheets of foil. The process takes no more than half an hour, and the result will certainly surprise.
Preparing the fish
Fresh herring for smoking is the key to an ideal delicacy. In fishing regions, it can be easily purchased chilled at fish markets. Before purchasing, you should carefully inspect and, if possible, smell the fish. The herring should have an elastic body, clear eyes and a pleasant sea scent.
If it is not possible to purchase a fresh product, you can buy frozen fish in a large supermarket. It is best to buy a product that has not been subjected to several defrosting cycles - this can be recognized by the abundant icy glaze.
Many housewives and experienced chefs argue about whether it is necessary to keep your head when preparing cold smoked herring. Considering the low consumer importance of this part of the carcass, it can be noted that this is done only to give the dish a more beautiful appearance.
Cleaning and marinating
If the question of preserving the head of herring for smoking remains open, then for the giblets there is an exact answer - they must be removed, otherwise the meat will taste bitter. An incision is made along the belly and the insides are thoroughly cleaned, after which the cavity is washed in running water. If desired, the tail, dorsal and ventral fins can be removed.There is no need to peel off the scales - they will protect the meat from smoke.
The fish must be gutted and the head removed if desired.
The next step in preparing cold smoked herring after cleaning is salting. The fish is rubbed with a mixture of salt and ground pepper and left for several hours to soak. To improve the taste, you can add various ingredients - from herbs to fruit juices. You should not use too bright combinations of ingredients for pickling in order to preserve the natural taste of the product.
According to reviews from housewives and chefs, to prepare cold smoked herring it is best to use a special marinade instead of rubbing with salt. A complex of spices and seasonings is added to the boiling liquid, after which it is cooled and fish carcasses are marinated in this composition. The best additions for herring are peppercorns, bay leaves and sugar.
How to smoke herring
The process of preparing all the delicious delicacies is extremely simple - you just need to follow the given recommendations. Immediately after salting or marinating, the fish must be rinsed to remove excess salt. Then it is wiped with paper napkins or a towel. When cold smoking, carcasses are additionally coated with vegetable oil. At high temperatures, it is not recommended to create a thick fat layer - herring can simply burn when smoked.
The most important component of any smoking is sawdust or chips. They are necessary for increased smoke production. To do this, they are soaked 15 minutes before smoking.Small bars can be wetted and wrapped in foil, making several holes in it - this will ensure a longer smoke generation process. It is worth remembering that softwood sawdust is not suitable for smoking. It is best to use cherry or apple wood chips - this will provide excellent taste without foreign impurities.
How to hot smoke herring
To prepare delicious golden fish you will need a minimum amount of ingredients. Hot smoked herring has a low calorie content, so it is suitable for those who are watching their figure. In addition, the bright appearance of the dish will allow you to decorate almost any holiday table with it.
Hot smoked fish can be prepared in just half an hour
Place 2 handfuls of oak or apple sawdust, pre-moistened in water, at the bottom of the smokehouse. A container is placed on top; fat will drain into it during heat treatment. A grate is installed in the upper part, on which the previously salted herring is laid out, leaving a small distance between the carcasses. The smokehouse is covered with a lid and placed on an open fire.
After 5-7 minutes, white smoke will come out of the box - this is a sure indicator of the start of smoking. Heat treatment lasts 20-25 minutes. The finished fish is cooled and served as a main dish or as an addition to sandwiches.
How to cold smoke herring fish
This cooking method takes longer than processing at high temperatures. Smoking often takes up to 6 hours. Before you start, the herring must be marinated.
For the brine you will need:
- 1 liter of water;
- ¼ tbsp. salt;
- 4 bay leaves;
- 10 peppercorns;
- 1 tbsp. l. Sahara;
- ½ tsp. dry tea leaves.
The water is brought to a boil and the remaining ingredients are added to it.After 5-10 minutes of cooking, remove the liquid from the heat and cool to room temperature. Place herring in it and put it in the refrigerator for 12 hours. The prepared fish is wiped dry with a paper towel.
Cold smoking takes a long time, but gives a brighter taste
A special smokehouse with a smoke generator is installed on the fire so that the temperature inside the main container is no more than 40 degrees. A double portion of moistened sawdust is placed into the smoke generator. The herring is placed on the grill, leaving a distance of 1-2 cm between the carcasses for better smoke passage. The cooking process takes 5-6 hours. The finished product is aired for an hour in the open air, and only then served.
Smoking herring at home without a smokehouse
If your living conditions do not allow you to install a smokehouse outdoors, you can use a proven recipe. It will require a cast iron pot, several sheets of foil and a metal grate for hot food.
The sawdust will be:
- 1 tbsp. l. long rice;
- 1 tsp. dry tea leaves;
- 1 tsp. Sahara.
Rice and tea leaves are poured into the bottom of a cast iron pot. Sugar is poured exactly into the center. Improvised sawdust is covered with two layers of foil, pierced in several places. A metal hot stand is placed on top so that it is a few cm above the sawdust. Cover the top of the pot with a layer of foil with holes and close it with a lid.
Herring smoked in a cast iron pot is similar in taste to Baltic sprats
The structure is placed on low heat. Smoking the herring lasts about half an hour, then the pot is removed from the heat and cooled along with the fish. Ready-made herring is served as a filling for sandwiches.In taste, it will resemble the sprats familiar to many.
Storage rules
Like most natural dishes, hot or cold smoked herring cannot boast of a long shelf life. A product prepared using long-term smoke treatment technology retains its consumer properties for 10 days if kept in the refrigerator. For hot smoked herring, this shelf life is no more than 3 days.
A special device - a vacuum degasser - will help increase the shelf life. It will allow you to completely isolate hot-smoked herring from the surrounding air and extend its shelf life to 2-3 months. When storing a vacuum bag in the freezer, the consumer properties of fish are preserved for up to six months.
Conclusion
Hot smoked herring is an incredibly tasty delicacy that even an inexperienced cook can prepare. By having quality ingredients and following simple rules, you can get the highest quality product. Even if you don’t have a professional smokehouse at hand, you can make aromatic fish even using improvised means.
