Content
Most commercial fish from the Perch family are widely used in cooking - from simple frying to preparing exquisite delicacies. Hot smoked terpug has a unique taste and bright aroma. Everyone can choose the ideal recipe for themselves based on their equipment and the desired result.
Composition and value of the product
Like any commercial fish, greenling is a fairly valuable source of substances beneficial to the body. The most important are the saturated fatty acids Omega-3 and Omega-6. Many microelements were found in meat - zinc, iodine, phosphorus, iron and magnesium.
Hot smoked terpug is not only tasty, but also a very healthy product
A wide range of vitamins is of particular value to humans. Many of them provide vital functions of the body.Regular consumption of even small portions of the finished product guarantees a stable supply of vitamins A, B, C and PP.
Benefits and calories
The complete absence of carbohydrates in the composition makes smoked fish an excellent dish to diversify the menu for people forced to follow strict diets. The low calorie content of hot smoked greenling allows it to be used in small doses even in healthy nutrition programs. Nutritional value of 100 g of finished product:
- proteins - 16.47 g;
- fats - 6.32 g;
- carbohydrates - 0 g;
- calories - 102 kcal.
When preparing fish using other methods, you can slightly change the BJU ratio. If you smoke greenlings in a cold smokehouse, the fat will not come out under the influence of temperature. The calorie content of such a delicacy is slightly higher.
The large amount of fatty acids contained in fish meat allows you to normalize the functioning of many organs. Omega-3 and Omega-6 optimize blood pressure, regulate the function of the heart and vascular system, and also strengthen the body's resistance to inflammation. The most important function of these compounds is their participation in the production of hormones.
Selection and preparation of fish
The greenling is a commercial fish that is caught in oceans all over the planet. Finding fresh and refrigerated products is an almost impossible task, so ordinary people have to purchase frozen products. When choosing raw materials for future smoking, you need to pay attention to the layer of ice glaze.Most often, a thick layer of ice indicates repeated cycles of freezing and defrosting, as well as unscrupulous compliance with transportation conditions.
The first thing you need to do when buying fish from a supermarket is defrost it properly. It is not recommended to fill it with hot water - an accelerated process will only spoil the structure of the meat. The terpuga is placed in a plastic bag and placed on the bottom shelf of the refrigerator. Defrosting takes up to 12 hours at a temperature of 3 to 6 degrees.
For uniform salting, it is recommended to select greenling carcasses of the same size
The next step is preparing the fish for salting. Considering the size of their smokehouse, greenling heads are most often cut off. Large dorsal and ventral fins are also removed. If you use a hot smoked greenling recipe in a smokehouse, you should remove the tail, as it will most likely simply char. The abdominal cavity is ripped open, all entrails are removed, and then the carcasses are thoroughly washed in running water.
How to marinate greenling for smoking
The right marinade for smoked fish is not only a way to rid it of harmful microorganisms, but also an excellent opportunity to improve the taste of the finished delicacy. An optimal set of spices and salt will significantly enhance the taste of the greenling. To prepare the brine you will need:
- 1 liter of water;
- 50 g salt;
- 1 tbsp. l. Sahara;
- 10 peas of allspice;
- 3 bay leaves.
All ingredients are mixed in a small enamel pan. The liquid is brought to a boil and removed from the heat. As soon as the marinade reaches room temperature, add the greenlings to it.Experienced chefs believe that its meat is too tender, so soaking in brine should last no more than 6 hours. The fish prepared for smoking is wiped with a paper towel and slightly dried.
How to pickle greenling for smoking
The dry preparation method is more interesting from the point of view of using various aromatic seasonings. While adding an additional ingredient to the marinade can significantly change the taste of the entire dish, spices in the dry method add only a subtle tint to the future delicacy. For the most delicious meat, use a mixture of coarse salt and ground pepper in a ratio of 10:1.
Terpuga is generously sprinkled with salt on all sides and left for 2-3 days. During this time, a large amount of liquid will come out, which must be drained periodically. As soon as the structure of the fish becomes denser, it is washed in running water and dried with a towel.
How to smoke greens in a hot smoked smokehouse
Before direct cooking, the fish must be slightly dried. It is hung out in the open air for 3 hours or kept under a fan for about an hour. Depending on the size and type of smokehouse, the greenling is either tied with twine, cut into fillets, or laid out whole on the grill.
The ideal wood chips for smoking greenlings are alder.
To obtain a high-quality product after smoking, you should carefully approach the issue of choosing wood chips. The main criterion for preparing hot smoked greenling is the minimum emission of smoke - only in this case will you get an ideal product that will decorate any photo. Experts advise using only alder or aspen chips for fish. It is poured with water an hour before cooking so that it swells and produces a large amount of smoke.
Hot smoked greenling fillet in a smokehouse
Traditional devices allow you to prepare a delicious delicacy as quickly as possible. You don’t need to smoke the greenling in a smokehouse for long, so as not to dry out the tender meat. 2-3 handfuls of alder chips are poured onto the bottom of the device, then a special saucer is placed for fat.
Hot smoked greenling fillet - an aromatic and very tasty delicacy
The smokehouse is closed and placed on prepared coals. It is not recommended to place it on an open fire, so as not to burn the wood chips 2-3 minutes after installation. To smoke greenling in a hot smoked smokehouse, you need only 15-20 minutes on ash-covered coals. The finished fish is cooled slightly and served.
Cold smoked greenling recipe
The delicacy prepared by long-term smoke treatment is the most valuable in terms of consumer characteristics. Tender cold smoked meat is highly valued by both gourmets and ordinary people. The process of preparing the terpug is as follows:
- the fillet is separated from the bones along with the skin and salted;
- the layers are cut into portions 10 cm thick;
- The fish is placed in the smokehouse, a smoke generator is connected to it and cooking begins.
Cold smoked fish is a more valuable delicacy
Before you start, you need to make sure there is enough wood chips. Injecting smoke can be a fairly lengthy process. It will take from 16 to 20 hours to prepare portioned pieces of cold smoked greenling.The finished product is aired for about an hour in the open air, then stored or served as a snack.
How to smoke greens at home
The absence of a country house or summer cottage should not be an obstacle to the desire to treat yourself to a delicious smoked delicacy. Even in a small apartment, there are ways to cook greens. To create culinary masterpieces, you will need either a smokehouse with a water seal, or standard kitchen appliances - an oven, convection oven or biscuits.
How to smoke greenling at home in a smokehouse with a water seal
The compact device will allow you to easily get the taste of natural smoking even in a small kitchen. A water seal and a special pipe will prevent acrid smoke from filling the apartment. Terpuga is salted or pickled, then dried and tied with twine.
You can cook hot smoked fish even at home
Several handfuls of soaked wood chips are poured into the bottom of the smokehouse with a water seal. Hooks with suspended fish are installed on top. The device is hermetically sealed, the tube is led out into the window. The smokehouse is placed on minimum heat. After 3-4 minutes a thin stream of smoke will appear. Smoking takes from 20 to 25 minutes. The finished product is removed and cooled before serving.
Smoking greenling in bix
You can make an improvised smokehouse from any available materials. Medical Bix is ideal for such purposes. It guarantees tightness during smoking - excess smoke will not penetrate into the apartment. The fish is salted in advance to your taste, then washed and lightly dried.
Hot smoked fish in a medical jar is a great find if you don’t have a summer house
Shredded wood chips are poured onto the bottom. Place a container for fat on top. A grate is placed above it, where the prepared greenling is laid out. Smoking lasts 20 minutes on minimum gas. It is recommended to cool the finished product before serving.
Smoking greenling in a convection oven
Modern kitchen appliances make it easy to create real delicacies. You can easily make greenlings in an air fryer, preserving the smoky aroma using liquid smoke. For 1 kg of previously salted fish, use 2 tbsp. l. concentrate. They carefully lubricate the carcasses with it, after which they are laid out on the bottom shelf of the air fryer.
The air fryer will allow you to prepare a magnificent delicacy at home
The device is closed, the temperature is set to 180-200 degrees and heat treatment begins. As a rule, greenlings are cooked very quickly. 15 minutes is enough to get a magnificent delicacy. The dish is served with a side dish of potatoes or baked vegetables.
How long does it take to smoke greenlings?
The preparation of various fish delicacies should occur as quickly as possible. The most tender fillet when hot smoked can become dry after 20-30 minutes. It is important not to miss the fine line between a ready-made delicacy and an overdried product.
While the hot method requires quick cooking, the cold method involves a more measured method of cooking. Readiness with this smoking method will be achieved due to the complete penetration of smoke into the fish fillet. For such a valuable delicacy, the time required can be up to 24 hours.
Storage rules
Due to long-term salting, hot and cold smoked delicacies can be stored a little longer than fried or boiled fish. The shelf life of greenlings cooked in a smokehouse does not exceed 2 weeks if the maintenance rules are observed. The fish is wrapped in wax paper and placed on the bottom shelf of the refrigerator.
You can extend the shelf life of a hot smoked delicacy. The best solution is a vacuum sealer. The device allows you to reliably protect the greenling from the environment and preserve consumer characteristics for up to 1 month.
Conclusion
Hot smoked terpug is a bright and very tasty delicacy. The almost complete absence of small seeds makes it desirable on tables. A large number of ways to prepare this fish will allow everyone to choose the perfect recipe for themselves.
