Content
Hot smoked bream is a low-calorie product that is distinguished by its aesthetic appearance and high nutritional value. Fish is prepared in a smokehouse outdoors and indoors. If you don’t have the equipment, you can get a good quality product that tastes just as good as natural smoking in an oven or convection oven.
Beneficial features
Fish, subject to hot smoking technology, retains the main part of its chemical composition. In addition to its aesthetic, appetizing appearance, ready-made bream contains a number of substances necessary for humans, the benefit of which lies in a certain effect on the body:
- The carcass has a high concentration of amino acids.For example, omega-3 is a necessary element for the functioning of the endocrine, nervous, and cardiovascular systems.
- The proteins in the composition are well absorbed by the digestive system, improving its functioning.
- Fish oil contains B vitamins, also A and D, which are necessary for immunity, proper functioning of the gastrointestinal tract, and good condition of hair and skin.
- Phosphorus strengthens the bone structure.
How many calories are in hot smoked bream?
Raw fillet contains no more than 9% fat; after cooking, the figure decreases by 2 times. Fish can be classified as a dietary product, but only after boiling or steaming. The calorie content of hot smoked bream is low, only 170 kcal. 100 g of product contains:
- proteins – 33 g;
- fats – 4.6 g;
- carbohydrates – 0.1 g.
Preparation involves preliminary preparation of the product using salt. Under the influence of smoke, carcinogenic substances are deposited, the concentration of which is insignificant. People with kidney or heart diseases should use this dish with caution.
The color of bream depends on the source of smoke: on alder chips it is golden, on material from fruit trees it is darker
Principles and methods of smoking bream
There are several ways to prepare a hot smoked product:
- in the smokehouse;
- using a grill;
- in the oven:
- on a baking sheet.
The bream is first salted dry or in a marinade.
The last factor is given special attention. Bream is a freshwater species, found in Siberian rivers, in the basin of the Black, Azov, Baltic, and Caspian Seas.The main location of the habitat is the reservoirs of Central and Central Russia. This is one of the most common species for independent fishing.
Fish with numerous thin bones, so for hot smoking choose carcasses of the same size, weighing at least 1.5 kg. They have a sufficient amount of fat and the bones are not very small. You can start fishing in May, but the bream caught in the autumn is considered the most delicious. They are processed immediately after delivery home. It is not recommended to store or freeze fish.
How to select and prepare bream for smoking
Bream caught independently does not raise doubts about its freshness. The species is not considered scarce, it is not difficult to acquire, the main thing is that it is fresh, or better yet, alive.
The scales of fresh bream are silvery, with a matte or pearlescent tint, and fit tightly to the carcass.
You can determine the quality when purchasing by several criteria:
- Damage, mucus, peeling plates are a signal that the product has been lying on the counter.
- The texture of the meat is elastic; when pressed, no dents remain - a sign of freshness.
- A good carcass does not have an unpleasant odor. If fish oil tastes rancid, it is better not to take this product.
- The sunken, cloudy eyes of the bream indicate that the fish was frozen. The product is already of low quality.
- Dark red gills are a sign of fresh fish. Gray or light pink – stale bream.
Fish must be processed before cooking:
- wash well;
- remove gills;
- gut;
- make an incision along the ridge and rinse again.
If small carcasses are smoked, then the insides do not need to be removed.
How to pickle bream for hot smoking
After treatment, allow the water to drain or remove the moisture with a napkin. Dry salting of bream for smoking can be done using just salt. For 5 kg of fish you will need approximately 70 g, you can add a mixture of peppers. Rub the carcass inside and out.
The bream is left for 2.5-3.5 hours for salting
The remaining salt is washed off and the fish is dried for 2 hours.
How to marinate bream for hot smoking
In addition to the dry method, you can salt bream for hot smoking in a marinade. The classic solution is made at the rate of 90 g of salt per liter of water. The processed fish is placed in it for 7–8 hours. It is convenient to lay the carcasses in the evening and leave them overnight.
The marinade with the addition of spices gives additional piquancy to the taste. The most common recipes:
Spicy composition is calculated for 1 liter of water:
- Half a lemon is divided into several parts. The juice is squeezed out, the remains are not thrown away, but placed in water.
- Do the same with half an orange.
- Two onions are cut into rings.
Add to liquid:
- salt – 50g;
- sugar – 1 tsp;
- bay leaf, sage, rosemary - to taste;
- cinnamon and pepper mixture - 5 g each.
The contents are mixed and boiled for 15 minutes.
Pour the cooled marinade over the fish and place in the refrigerator for 12 hours.
Ingredients for the honey version:
- honey – 110 g;
- salt – 50 g;
- juice from one lemon;
- olive oil – 150 ml;
- garlic – 1 clove;
- seasoning – 15–20 g.
All components are mixed, pour in the bream, set the pressure and put it in the refrigerator. Then they dry for several hours without washing first. After hot smoking, the product is obtained with an amber-colored crust and has a piquant taste.
This version of the marinade is made from the following products:
- water – 2 l;
- salt – 100 g;
- sugar – 50 g.
The liquid is brought to a boil, then cooled and added:
- juice from one lemon;
- pepper, basil - to taste;
- soy sauce – 100 ml;
- wine (preferably white, dry) – 200 ml;
- garlic – ¼ head.
The bream is marinated for 12 hours. Then they are washed and hung. It must take at least three hours for it to dry.
Recipes for hot smoking bream at home
There are several ways to prepare bream. If honey is not used in the marinade, then it is better to cover the surface of the workpiece with sunflower oil. This is necessary so that the carcass does not stick to the grill. If you use a smokehouse with hooks for hanging fish, then you don’t need to use oil.
How to smoke hot smoked bream in a smokehouse
To obtain bream with high nutritional value and good taste, it is recommended to comply with a number of equipment requirements. In order for the device to constantly maintain the required temperature, the thickness of the metal from which it is made must be at least 3 mm.
It will not be possible to smoke hot smoked bream in a smokehouse with thin walls, since maintaining the temperature will be quite problematic. The product will be semi-finished, will fall apart or burn.
Smoking equipment must be equipped with a tray for collecting fat and a grill for carcasses
It is better to use fruit tree chips as a source of smoke. If this is not possible, then alder will do. The material should not be too small. It is also undesirable to use sawdust: they quickly burn out and do not have time to raise and maintain the temperature necessary for smoking.
The important point is maintaining the fire.They pour the material into the smokehouse, close it, and light the wood below. When smoke appears from under the lid, place the fish on the grill. The fire is maintained by gradually adding thin logs. The smoke should be thick and come out evenly.
The moisture evaporates with a hiss - this is normal; if it rebounds, then the fire under the smokehouse must be reduced.
Further actions:
- After 40 minutes, lift the lid to allow the moisture to evaporate.
- When the process is completed, turn off the heat and leave the fish in the container for 15 minutes.
- Remove the grill, but do not touch the bream until it has cooled completely.
Remove the carcasses and taste them; if there is not enough salt, crush them and put them in the refrigerator for a day.
How to smoke bream at home
The smoking device can be used not only outdoors. You can prepare hot smoked bream at home. The process will take less time, so the fish is cut along the belly and cooked laid out on a tray or wire rack.
Only a hermetically sealed smokehouse is suitable for this method. To prevent smoke from escaping into the room, it is advisable to have a kitchen hood.
Cooking technology:
- A thin layer of wet wood chips is poured onto the bottom of the container, or the wet material is packed in foil and several holes are made on the surface for smoke to escape.
- Place a tray and place a grill with fish on it.
- Close the smokehouse tightly and put it on gas.
Cooking will take 40 minutes. Turn off the fire and let off the steam. Take out the finished product and place it on a tray.
The smoked dish is ready to eat immediately after cooling
Recipe for smoking bream on a baking sheet with straw
If there is no special equipment, then you can get a hot smoked product using a baking sheet. It is better to do this outdoors. When outdoors, you need to take care of straw and a metal baking tray in advance.
Cooking process:
- The fish is gutted and the gills are removed.
- Rub with salt.
- Place in a plastic bag for 2 hours to speed up salting.
- Wash off the salt and remove excess moisture with a napkin.
- Place damp straw at the bottom of the baking tray and bream on it.
- Make a fire and place the preparation.
When heated, the straw will smoke and provide the product with a hot smoked taste, and the temperature from an open fire is enough to prevent the bream from remaining raw. After 20 minutes, the carcasses are turned over and kept for the same amount of time.
The fish is light brown in color with a distinct smoky smell.
How to smoke hot smoked bream in an air fryer
Preparing bream is no different from the classic method of salting it in any marinade. The dry version is not used in this recipe. For cooking, use the low rack of a household appliance.
Recipe:
- The grate is coated with sunflower oil so that the fish can be easily removed after hot smoking.
- Bream is placed on it.
- A high grill is placed on top, with a container for chips on it. If you don't have heat-resistant dishes, you can use foil.
- Close the device, set the temperature to +250 0C, timer for 30 minutes.
If the fins start to burn, reduce the cooking time.
How to cook hot smoked bream in the oven
You can cook a smoked product in the oven using purchased or prepared wood chips yourself. The bream is sent to the lower level of the household appliance.
Algorithm:
- Place 3-4 layers of foil on the bottom of the oven and fold the edges.
- Pour in wood shavings.
- Turn on the device at 200 0C, when the first signs of smoke appear, the grille is placed on the lower grooves.
- Cover with foil with long edges and make several cuts in it.
- The marinated or salted carcass is placed, the edges are folded over the bream in the form of a pocket.
- The dish is kept in the oven for 50 minutes.
Allow the fish to cool before serving.
How to smoke hot smoked bream on the grill
The workpiece is salted for 2 hours using a dry method. Then they are washed with cold water, excess moisture is removed and longitudinal cuts are made throughout the carcass.
The fish is wrapped with twine so that it does not fall apart; the thread should not get into the cuts
The coals in the grill are moved to the side and wood chips are placed on them. The carcass is placed on the opposite side of the coals. The time for hot smoking bream depends on the temperature. They look at the condition of the fish. If one side has browned and acquired a light brown color, turn it over to the other. The process will take 2–3 hours.
When the carcasses have cooled completely, remove the twine.
How long should you smoke hot smoked bream?
The cooking time depends on the method. It takes 40–45 minutes to smoke hot smoked bream at a temperature of 200-250 0C, another 15 minutes. it is left in a closed container without fire; the process will take about one hour. It will take up to 2.5 hours on the grill, 50 minutes in the oven, 30 minutes in the air fryer. On a baking sheet with straw, it takes 40 minutes until completely cooked.
How and how long to store hot smoked bream
Freshly prepared hot smoked fish should be stored on the top shelf of the refrigerator for no more than four days. To prevent the food from becoming saturated with the smell, the carcasses are wrapped in baking paper. You can use foil or a container. If the humidity is high, then if the storage period is violated, mold or mucus appears on the dish. This product is not suitable for consumption.
Conclusion
Hot smoked bream is consumed as an independent dish. It is served with potatoes or beer. You can prepare the product outdoors, at home or on the site. The equipment you can use is a grill, smokehouse or oven.
