Content
- 1 Is it possible to smoke pink salmon?
- 2 The benefits and harms of hot smoked pink salmon
- 3 Principles and methods of smoking pink salmon
- 4 How to select and prepare pink salmon for smoking
- 5 How to smoke hot smoked pink salmon
- 6 How long to smoke hot smoked pink salmon
- 7 Rules and terms of storage of hot smoked pink salmon
- 8 Conclusion
Hot smoked pink salmon is a delicacy that is loved by many. But they are afraid to buy it in stores, doubting the quality of the product. To be sure that there are no preservatives, flavors, dyes, or other chemicals, you can cook the fish yourself, at home. The quality of the product at the final stage depends both on the choice and correct cutting of the “raw materials”, and on adherence to the preparation technology.
Is it possible to smoke pink salmon?
Like any salmon fish, pink salmon can be smoked either hot or cold.Moreover, home smoking is preferable to industrial smoking. “Homemade” fish has excellent taste and aroma. You can choose the cooking method that suits you best by experimenting with salting methods and marinades. And most importantly, no chemicals are used at home, which significantly reduce the benefits of the finished product.
Hot smoked pink salmon is served as a separate dish or as an appetizer
The benefits and harms of hot smoked pink salmon
Like any red fish, pink salmon is very rich in proteins, essential amino acids (they are not produced in the body independently, they come only from the outside, with food) and polyunsaturated fatty acids. Moreover, they are largely preserved after heat treatment using the hot smoking method. Thanks to this, the product very successfully combines nutritional value with low calorie content.
Of the macro- and microelements, the presence in high concentrations is noted:
- potassium;
- sodium;
- magnesium;
- calcium;
- phosphorus;
- iodine;
- gland;
- chromium;
- copper;
- cobalt;
- zinc;
- fluorine;
- sulfur.
Such a rich composition determines the benefits of hot smoked pink salmon for the body. If the product is not abused, including it in the diet regularly, but little by little, there is a beneficial effect on the digestive, endocrine, cardiovascular, and circulatory systems. Fish also contains natural “antidepressants” that help calm nerves, restore mental balance, and get rid of stress.
A high concentration of vitamin A is very useful for maintaining visual acuity. Group B are “beauty vitamins”, vital for skin, hair, and nails.In general, hot smoked red fish contains almost all the vitamins, and they are involved in the processes of metabolism and tissue regeneration at the cellular level.
Fish can only cause harm to health if there is an allergic reaction. Its use is also contraindicated in the acute stage of chronic diseases of the digestive system, liver, kidneys and metabolic disorders that provoke an increased content of iodine and phosphorus.
You can't be absolutely sure about the health benefits of store-bought fish.
BJU and calorie content of hot smoked pink salmon
The calorie content of hot smoked pink salmon depends on where exactly the fish was caught - the further north it is, the thicker its fat layer. On average, the energy value per 100 g is 150-190 kcal. There are no carbohydrates in it at all, the protein content is 23.2 g, fat is 7.5-11 g per 100 g.
Homemade hot smoked pink salmon can be called a dietary product
Principles and methods of smoking pink salmon
The principle of smoking is the same for both hot and cold methods - the fish is processed with smoke. But in the first case, its temperature is 110-130°C, and in the second - only 28-30°C. Accordingly, the heat treatment time and the distance from the smoke source to the fillet or cut into pieces of fish vary.
The result is also different. Hot smoked fish is more tender, juicy and crumbly. With the cold method, the meat is more elastic and the natural taste is stronger.
How to select and prepare pink salmon for smoking
Low-quality pink salmon in any form, including after hot smoking, will not be tasty. Therefore, raw carcasses must be selected very carefully, paying attention to the following signs:
- as if the scales were wet in appearance, smooth and shiny, without even minimal damage, mucus, or plaque;
- gills are even reddish in color, without spots;
- smooth flat belly, without dents or swellings, even white;
- skin that does not peel off from the meat;
- a noticeable, but not too pronounced “fishy” smell (there should be no ammonia or rotten “aroma”);
- elastic meat (when pressed, the resulting pit disappears without a trace in a couple of seconds);
- no cloudiness in the eyes.
When buying frozen fish, you need to pay attention to the amount of ice on the carcass. The more it is, the higher the likelihood that in this way they tried to disguise its low quality or the freezing technology was violated.
The quality of the finished product naturally depends on the choice of “raw materials”
Gourmets claim that the meat of male pink salmon after hot smoking is fattier and juicier. Males can be recognized by their darker scales, elongated, seemingly pointed head and short rear fin.
Cleaning and cutting
Frozen pink salmon is defrosted naturally before cleaning. Cutting fish for hot smoking involves removing the head, tail, fins and vizigi (veins along the spine), extracting the entrails and abdominal membrane through a longitudinal incision. Next, use a sharp knife to cut it in half horizontally, remove the spine, and, if possible, pull out all the rib bones with tweezers.
There is no need to remove the skin when cutting - it will make hot smoked pink salmon juicier
Very small fish can be smoked whole, getting rid of only the gills and entrails.But most often, carcasses for hot smoking are cut into two fillets or additionally cut into portions across. Heads are also suitable for heat treatment (among northern peoples this is a real delicacy). They also make balyk, a dish of hot smoked pink salmon (respectively the back or belly with part of the fillet).
How to pickle pink salmon for smoking
Salting pink salmon for hot smoking is possible in two ways:
- dry. Rub the cut fish with coarse salt (mixed with ground black pepper, if desired) outside and inside, place it in any non-metallic container, belly side up, and also sprinkle salt on top. Leave in the refrigerator for at least 24 hours (pieces) or 4-5 days (whole fillets). The longer you wait, the saltier the finished product will be. Before smoking, the salt is thoroughly washed off.
- wet. Boil the brine from a liter of water, 100 g of salt and 20 g of sugar with the addition of black pepper - allspice and peas (15-20 pieces each), bay leaf and coriander (optional). Cool the liquid to body temperature, pour it over the prepared fish, put it in the refrigerator for 10-12 hours (pieces) or 3-4 days.
Important! Before smoking, be sure to allow excess brine to drain off.
How to marinate pink salmon for smoking
Many gourmets and professional chefs are skeptical about the idea of marinating pink salmon for hot smoking, believing that this only “takes away” the natural taste of the fish. But in this way you can give the finished product a very original taste. All proportions of ingredients are given per 1 kg of cut pink salmon.
Spiced marinade:
- drinking water – 0.5 l;
- any citrus juice – 125 ml;
- salt – 1 tbsp. l.;
- sugar – 0.5 tsp;
- bay leaf – 3-4 pcs.;
- ground black, red and white pepper – 0.5 tsp each;
- ground cinnamon – 1 tsp;
- any herbs (fresh or dried) - only about 10 g of the mixture.
All ingredients are mixed and simmered over low heat for 25-30 minutes. The finished marinade, cooled to room temperature and strained, is poured over the fish. You can start hot smoking after 12-14 hours.
Marinade with wine:
- drinking water – 1 l;
- dry red wine – 100 ml;
- freshly squeezed lemon juice – 100 ml;
- soy sauce – 50 ml;
- sugar and salt - 1 tbsp. l.;
- dry garlic and ground black pepper - to taste.
Water is boiled with sugar and salt, then other ingredients are added, mixed well and cooled. Marinating takes 10-12 hours.
Marinade with honey:
- olive (or any refined vegetable) oil – 150 ml;
- liquid honey – 125 ml;
- freshly squeezed lemon juice – 100 ml;
- salt – 1 tbsp. l.;
- ground black and red pepper – 1 tsp each;
- garlic – 3-4 cloves;
- any fresh or dried herbs - to taste and as desired.
All components are thoroughly mixed, after chopping the garlic. Before hot smoking, pink salmon is poured with the prepared marinade for 8-10 hours.
What to do if you oversalt pink salmon for hot smoking
Pink salmon for hot smoking can be over-salted either during dry or wet salting. To correct the error, fill it with ordinary clean water, milk or black tea for 2-3 hours, leaving the container in a cool place.
How to smoke hot smoked pink salmon
A significant advantage of hot smoking over cold smoking is that it does not require a special smokehouse. You can get by with an oven and kitchen utensils, such as a frying pan. Beginners are advised to first watch the video, which clearly shows smoking pink salmon at home.
How to smoke pink salmon in a hot smoker
To prepare hot smoked pink salmon in a smokehouse according to the classic recipe, you need:
- Pour sawdust or small wood chips into the lower part of the smokehouse, first moisten it with water and let it dry a little. Most often, alder, beech or fruit trees are used for smoking.
- Cover the wood chips with a tray to drain the grease. Its presence is mandatory - otherwise the fat will begin to flow onto the wood chips and burn, and the soot deposited on the fish will give it a bitter taste. Place pink salmon on a wire rack or hang on hooks.
- Place the smokehouse on the fire, grill, light the fire.
- Close the smoker, opening it slightly every 35-40 minutes to release excess smoke.
Important! When smoking is complete, remove the smoker from the heat and let it cool, leaving the pink salmon inside.
You can’t take pink salmon out of the smokehouse right away, the fish will simply fall apart
How to smoke pink salmon at home
If it is impossible to smoke hot smoked pink salmon in a smokehouse outdoors, there are special mini-smokehouses or smoking cabinets for home use. They operate from the mains, so a constant temperature is ensured, and the room is guaranteed not to be damaged by flames. The hot smoking technology in this case is similar to that described above.
The home smoking cabinet is very convenient to use
Recipe for hot smoking pink salmon in the oven
Cooking fish in the oven requires “liquid smoke.” Of course, gourmets claim that hot smoked pink salmon in this form is no longer as tasty, but sometimes there is no alternative to the method.
Need to:
- Using a brush, coat the gutted and washed fish without head and tail with “liquid smoke”.
- Insert several toothpicks into the belly, preventing it from closing.In this form, place it in a baking sleeve with the belly down. Or wrap each piece or carcass in foil.
- “Bake” in an oven preheated to 200°C for 20-30 minutes with convection turned on. If the bag inflates too much, pierce it several times with a toothpick.
Important! Salting or marinating is not required for pink salmon with this method of hot smoking.
Pink salmon smoked with “liquid smoke” can be identified by its darker color and pungent odor.
How to smoke pink salmon in a frying pan
For hot smoking in a frying pan or cauldron, it is better to pre-marinate pink salmon according to any recipe. Then proceed like this:
- Pour a couple of handfuls of sawdust into a cauldron or deep frying pan with a thick bottom, covered with 3-4 layers of foil. If they are not there, replace them with a mixture of 100 g of rice, 30 g of loose leaf black tea, 2 tbsp. l. sugar and 1 tsp. ground cinnamon. Dry the fish removed from the marinade for 2-3 hours.
- Turn the heat to maximum, and after a slight white haze appears and a pleasant smell appears, reduce to medium.
- Place pieces of pink salmon on the bottom of a frying pan or cauldron on a grill from an air fryer or oven, cover with a lid. After 15 minutes, turn over, after another 15, turn off the heat.
Important! The finished fish should be cooled directly on a wire rack, and then wrapped in plastic or parchment paper and allowed to sit in the refrigerator for a day. Only after this can it be eaten.
Hot smoked pink salmon heads
Hot smoked pink salmon heads are prepared according to any recipe suitable for carcasses, fillets or pieces, be sure to cut out the gills. They are pre-salted in both dry and wet ways, and pickling is not excluded.The main nuance is that due to their small size, it is more convenient to lay them out on a grid than to hang them on hooks. The time for salting, marinating (up to 2-3 hours, maximum up to a day) and cooking is greatly reduced.
There is quite a lot of meat left in the heads of pink salmon, so they can also be smoked
How long to smoke hot smoked pink salmon
Pink salmon is the smallest fish of all salmon, its weight rarely exceeds 2.5 kg. Accordingly, hot smoking whole fillets of pink salmon takes 1.5-2 hours, pieces - about an hour, heads - half as much.
The readiness of the fish is determined by its characteristic smell and pleasant golden-brown color (the correct shade can be assessed by looking at the homemade hot smoked pink salmon in the photo). If you pierce it with a sharp wooden stick, it goes into the meat easily. The puncture site remains dry, no liquid or foam is released.
Rules and terms of storage of hot smoked pink salmon
Any hot smoked fish is a perishable delicacy, so it makes no sense to cook it in large batches. Pink salmon will last in the refrigerator for a maximum of 3-4 days. To prevent it from drying out and to prevent the absorption of foreign odors, the fish is pre-wrapped in cling film, foil or parchment paper.
At room temperature, hot smoked pink salmon will not lose its freshness for 1.5-2 days. But you need to wrap it in a cloth soaked in a very strong saline solution (2:1) or cover it with fresh burdock and nettle leaves.
In the freezer, hot smoked pink salmon in a special sealed bag or vacuum container will last up to two months. Freeze it in small portions to defrost and eat at once.
Conclusion
Hot smoked pink salmon not only has an amazing taste and aroma, it is also very beneficial for health if not abused. By preparing the delicacy yourself, you can be absolutely sure of its quality and naturalness, unlike a store-bought product. There are many “homemade” recipes, some of which do not require any special equipment. You can prepare pink salmon for smoking in different ways, this allows you to add original notes to the taste of the finished fish.
