Hot and cold smoked squid: calorie content and benefits, recipes with photos

Hot and cold smoked squid is one of the most common and affordable seafood, which, if you follow all the subtleties of preparation, can be easily made at home. Shellfish are available in frozen or fresh form at any fish store or supermarket. Their meat is often used for delicious and savory dishes; when smoked, the product serves as an ideal snack for beer or wine.

Benefits and calorie content of the product

Squid is very beneficial for the human body. Due to its rich composition, its meat is several times superior to beef, turkey and chicken. Fresh shellfish contains a lot of protein, polyunsaturated fatty acids, minerals, as well as vitamins A, E, C, and group B.It includes potassium, iron, iodine and phosphorus. Meat is highly digestible and has a positive effect on health.

The benefits of cold and hot smoked squid are:

• in improving the functioning of the endocrine and cardiovascular systems, the brain;
• normalization of metabolism;
• in restoring the functions of the endocrine system;
• strengthening muscles and bones;
• activation of immune defense;
• removal of radicals and toxins.

BJU and calorie content of cold and hot smoked squid per 100 g are presented in the table:

Rules and methods for smoking squid

The main rules for obtaining a delicious smoked delicacy are:

1. Selection of fresh raw materials without the presence of yellow color on the surface.
2. Preparation of carcasses.
3. Proper salting or marinating of the product.

Seafood has a very high calorie content, on average 250 kcal per 0.1 kg

Choice of method:

1. Hot smoked squid should be smoked over an open fire at a temperature of 100 degrees or more under a tightly closed lid.
2. The cold method involves the use of a smoke generator. The smoking procedure lasts eight hours at a temperature of 30 0C.

Selection and preparation of seafood

So that after smoking the shellfish does not have a bitter taste, and the meat has an ideal structure, you need to know all the subtleties of its correct choice:

1. The carcass should have an average size of 0.4-0.7 kg.
2. The skin is lilac or pink.
3. The meat is white.
4. In frozen seafood, the ice concentration should not exceed 8%.
5. After the squid melts, it is important that when you press on it, the fibers immediately return to their original form.

Preparing seafood also requires compliance with certain rules:

1. Before smoking, the carcasses are thawed, freed from the entrails, and the film is removed.
2. The mollusk must be salted using a wet or dry method.
3. To further flavor the meat, many cooks marinate it before smoking.

Fresh shellfish smells pleasant and does not form foam during cooking.

Pickling

For dry salting, use 2 tsp per 1 kg of squid. granulated sugar and 2 tbsp. l. salt, you can add spices and seasonings. The product is rubbed with the mixture and allowed to stand for several hours.

The wet method involves boiling the shellfish for two minutes in salt water. If desired, add your favorite spices to the brine.

Pickling

You can experiment with marinating seafood. For hot smoking, a mixture of lemon juice, hot and allspice, thyme (20 g in total), two cloves of garlic and half a glass of vegetable oil is well suited.

For gourmets, the wine method is suitable, when prepared shellfish are sprinkled with a semi-sweet drink, then sprinkled with salt and pepper.

Hot smoked squid recipes

You can prepare hot smoked squid at home; the recipe is simple and does not require any special culinary skills. The main condition for this processing method is the presence of a smokehouse.It can be an air fryer or a simple device with a tight-fitting lid and a compartment for wood chips, which can be purchased at the store.

How to smoke squid in a hot smoker

To prepare smoked squid in a hot smoked smokehouse according to the classic recipe, you need to take wood chips from any fruit tree, beech or alder, a standard set of seasonings (per kilogram of product 15 g of pepper, 40 g of sugar, 70 g of salt) and the shellfish themselves. After cleaning and washing the carcasses, rub them with spices and let them brew for about an hour. Then place 3 handfuls of wood chips on the bottom of the smokehouse, place a container on top to collect fat, and a grate above. Build a fire, and after it burns out, start smoking.

Smoke the product for half an hour, periodically lifting the lid to ventilate the smoke. After 30 minutes, the carcasses are hung in the open air for several hours, then cut into rings or strips and served.

After cooking, smoked squid is aired

How to smoke squid in a mini smokehouse

Nowadays, to make a smoked dish, it is not necessary to build a fire. Nowadays there are many devices on the market for use in apartments. The recipe for hot smoked squid in a mini smokehouse intended for home use is similar. Cleaned carcasses are salted or marinated, placed in a prepared apparatus, the desired temperature is set and the device is plugged in.

Squid cooked in a portable smokehouse retains a pleasant taste and aroma for a long time

How to smoke squid in an air fryer

An air grill is an excellent device for cooking hot smoked squid (photo below).The shellfish in it turn out to be aromatic and juicy, no worse than in a smokehouse.

Ingredients:

• squid – 4 pcs.;
• liquid smoke – ½ tsp;
• salt.

Step-by-step preparation:

1. Place the carcasses in an enamel container, pour boiling water over them, remove skin and entrails, and rinse.
2. Boil for three minutes.
3. Wipe with napkins.
4. Cut the product into strips or rings, lightly add salt.
5. Place wood shavings on the bottom of the air fryer, moisten them with liquid smoke and water.
6. Warm up the device to 230 degrees.
7. Smoke the carcasses for 15 minutes.

Apple or alder wood chips are ideal for the hot method.

Cold smoked squid recipes

Squids prepared using the cold smoking method, compared to hot smoking, have a completely different taste. They are more fibrous and flavorful. Unlike the hot method, the cold method requires another smokehouse, with three components: a smoke generator, a container and a pipe.

Cold smoking squid in a smokehouse

Preparing the product in this way helps preserve almost all the beneficial substances in it. Squid tentacles and carcasses are prepared using the cold smoking method.

Ingredients for cooking:

• squid – 3 pcs.;
• wood chips (oak, alder) – 300 g;
• salt.

Step-by-step preparation:

1. We remove the carcasses from the insides, remove the film, and wash them in running water.
   
2. Dip the seafood, one piece at a time, into salted (1 tablespoon of salt per 1 liter of water) boiling water for 15 seconds, add bay leaf, pepper and spices if desired.
   
3. We put the carcasses on hooks and hang them outside for four hours.
4. Place the product in the smokehouse (temperature 25-28 degrees) for 10 hours.
   
5. Ventilate in the fresh air for about 5 hours.
   

Cold smoked squid acquires a spicy, unusual taste and a beautiful golden color.

Cold smoked squid with coriander and mint

The recipe involves pre-salting the squid and then cold smoking it using a smoke generator.

Required Products:

• 3 squid carcasses;
• 30 g mint;
• 30 g coriander;
• 30 g basil;
• 25 g ground pepper;
• 100 g salt.

Cooking steps:

1. We wash and clean the carcasses.
2. Mix herbs with salt and pepper.
3. Rub the main ingredient with the mixture on all sides and inside.
4. Place the shellfish in a deep cup or plastic bag.
5. Place in the refrigerator to marinate for 12 hours.
6. When the specified time has passed, we wash the carcasses under cold water and hang them in the fresh air for 10-20 hours.
7. We cold smoke seafood for 6-8 hours on wood chips from fruit trees, beech or alder.
8. After finishing the process, hang the carcasses for 120 minutes to dry.

Cold smoked squid can be cut into rings and served as a snack with beer

How to cold smoke dried squid

Cooking dried squid does not require intensive and lengthy heat treatment. The dish can be served with wine, beer or soft drinks.

Products you will need:

• squid – 2 pcs.;
• sugar – 30 g;
• salt – 60 g;
• hot red pepper.

Cooking process:

1. Pour boiling water over the seafood carcasses for a couple of minutes, then plunge into ice water.
2. Mix sugar, pepper, salt and grate the shellfish.
3. Place the carcasses in the refrigerator for half a day.
4. Place the squid on skewers and air dry.
5. Dry the product at a temperature of 25-28 0C for one and a half hours.
6. Ventilate the finished carcasses.

The process of airing the squid should take at least twelve hours

Is it possible to get poisoned by smoked squid?

Despite all the benefits of the product, the carcasses and tentacles of hot and cold smoked squid are endowed with harmful elements (carcinogens). Growing squid in artificial conditions leads to the accumulation of dyes, antibiotics and growth stimulants. Mercury is often found in their composition. For this reason, you should not get carried away with them. In rare cases, mollusk can cause negative consequences for the human body and has some contraindications. It is not recommended to use the product for people with allergies and intolerance to seafood. Since a lot of salt is used during smoking, shellfish should be eaten with caution in case of acute pathologies of the kidneys and liver, a tendency to edema and heart disease.

Special attention should be paid to the quality and shelf life of the product, since stale smoked squid can easily cause poisoning. When choosing a delicacy, it is important to focus on its smell and appearance.

Smoked squid can be harmful to health

Storage rules

All smoked foods have a short shelf life, and squid is no exception. It is advisable to eat the product immediately after preparation or keep it in a cool place for no more than five days, and in the freezer for no longer than a month. To increase the shelf life of the dish, it should be placed in vacuum packaging.

Conclusion

Hot and cold smoked squid is a very tasty delicacy that goes well with a variety of foods. The dish is easy to prepare at home, and it will even turn out healthier than store-bought.

Reviews of hot and cold smoked squid

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