Content
- 1 Is it possible to smoke flounder
- 2 Calorie content and benefits of the product
- 3 Selection and preparation of flounder for smoking
- 4 How to smoke hot smoked flounder
- 5 Cold smoked flounder recipe
- 6 How long does it take to smoke flounder?
- 7 Storage rules
- 8 Conclusion
- 9 Reviews of hot and cold smoked flounder
Fish delicacies are a great way to diversify your daily menu. Hot and cold smoked flounder has a bright taste and unique aroma. A properly prepared product will delight even experienced gourmets.
Is it possible to smoke flounder
Almost any river or sea fish can serve as the basis for the delicacy. Flounder is distinguished by very tender and juicy meat, which during the smoking process is saturated with a bright aroma of smoke. In commercial fishing areas it is prepared fresh, while in other parts of the country one has to be content with a frozen product.
Smoked flounder meat is incredibly tender and juicy
When hot or cold smoking, it is worth considering an important point. Over time, flounder meat begins to deteriorate and become bitter.To avoid trouble, it is recommended to remove the skin from the fish immediately after finishing the smoke treatment. If the finished product is consumed within the next 24 hours, the integrity of the peel can be preserved.
Calorie content and benefits of the product
Many nutrition experts claim that hot smoked flounder at home is healthier than many types of meat. It contains a huge amount of Omega-3 polyunsaturated fatty acids. This element normalizes the functioning of the digestive and cardiovascular systems. The low calorie content of hot smoked flounder makes it a special guest in weight loss and proper nutrition programs. 100 g of the finished product contains:
- proteins - 22 g;
- fats - 11.6 g;
- carbohydrates - 0.g;
- calories - 192 kcal.
A cold smoked product, in addition to its ideal taste, can preserve a greater number of beneficial compounds. At low processing temperatures, proteins and many vitamins are preserved. 100 grams of cold smoked flounder has a lower calorie content in comparison. One serving of the delicacy contains up to 160 kcal.
Like any other fish, flounder is a storehouse of useful vitamins and microelements. In addition to a large amount of protein and fatty acids, it contains manganese, phosphorus, calcium and sodium. Particularly important elements for the body are zinc, potassium and magnesium, which improve the functioning of the heart and related systems.
Selection and preparation of flounder for smoking
Far from fishing regions, it is quite problematic to find fresh fish for preparing exquisite delicacies. But even a frozen product, with proper skill, can be turned into a culinary masterpiece. It is only important to correctly follow a few recommendations when choosing.
It is recommended to select flounder carcasses that are close in size for uniform cooking.
Most often, fish are frozen directly during fishing in special refrigerators installed on ships. A product properly prepared for transportation has a minimal amount of ice. The rich glaze indicates that the flounder has undergone multiple defrosting cycles. Such a product should be discarded - the meat has lost its structure.
Defrosting and cleaning
Returning fish to its normal state is one of the most important cooking procedures. Violation of this process will not allow you to get that same taste in the future, and also guarantees the lack of high-quality photos of hot or cold smoked flounder. The most traditional way to defrost fish is to keep it in the refrigerator for several hours. Depending on the size of the carcasses, complete thawing can take up to 36-48 hours.
The main goal when preparing raw materials for smoking is to preserve the juiciness of the product. That is why you should refrain from pouring hot water over the carcass. It is better to place the fish in cold liquid for several hours.
Thawed flounder must be prepared for further smoking. Her head and large fins are cut off. Using a sharp knife, the belly of the fish is cut open and the entrails are removed. Then the carcasses are thoroughly washed and sent for further salting or pickling.
How to pickle flounder for smoking
Although the fish itself has a rather bright taste, it is recommended to treat the carcasses in a special mixture before starting cooking. There are a huge number of ways to salt flounder for smoking. The dry method is best suited to the hot smoke method. For the most popular pickling recipe you will need:
- 300 g coarse salt;
- 25 g ground pepper;
- 3 cloves of garlic;
- 2 tbsp. l. ground coriander.
Salting with spices significantly improves the taste of the finished product
All ingredients are thoroughly mixed in a small container. The resulting mass is rubbed onto the flounder from the outside and inside. The fish are stacked on top of each other and pressed down with pressure. To completely salt medium-sized specimens, it will take about 4-5 hours. After this, the carcasses are thoroughly washed in running water and dried with a paper towel. Before hot or cold smoking, the fish is lightly dried in the open air. 1-2 hours is enough until a dry crust appears.
How to marinate flounder for smoking
The use of brine allows you to obtain more multifaceted flavor combinations compared to traditional brining. Marinating is a faster process. Soaking in the mixture for 2-3 hours is enough. For the most popular marinade recipe you will need:
- 2 liters of water;
- 200 g salt;
- 10 black peppercorns;
- 10 peas of allspice;
- 5 bay leaves.
Water is poured into the pan, salt is dissolved in it and the fire is turned on. As soon as the liquid boils, pepper and chopped bay leaves are placed in it. The marinade is boiled for 5 minutes, then cooled to room temperature. The prepared liquid is poured over the fish. After 2 hours it is washed and sent for smoking.
Fans of brighter marinades can use other recipes that will significantly improve the taste of the finished fish. For cold smoked flounder in a smokehouse, you can use spicy honey brine. To prepare it you will need:
- 2 liters of water;
- 150 g salt;
- 2 tbsp. l. liquid honey;
- 15 peppercorns;
- 2 tbsp. l. dry coriander;
- 1 cinnamon stick.
A large number of marinades will allow everyone to choose the ideal combination for themselves.
All ingredients are mixed in a small container, which is placed over medium heat. As soon as the liquid boils, remove it from the stove and cool. The resulting marinade is poured over the flounder. It is kept for 3-4 hours, then washed and sent for further processing.
How to smoke hot smoked flounder
The fastest way to obtain a delicious delicacy is to process it with smoke at high temperatures. To smoke hot smoked flounder, you will need any sealed iron container. Most often, an ordinary smokehouse is used, installed on a grill or on an open fire. A more modern piece of equipment is a barbecue grill with the ability to regulate the temperature inside the container. Even an ordinary metal bucket with a sealed lid can serve as a budget option for a smokehouse.
If you don’t have a summer cottage, you can create a delicious delicacy even in a small apartment. The development of kitchen appliances makes it possible to use for these purposes not only special smokehouses with a water seal, but also ordinary multicookers, pressure cookers and air fryers.For simpler recipes, you can use liquid smoke in combination with a frying pan or oven.
In all the videos you will notice that for hot smoked flounder you will need wood chips. The most popular are apple, cherry and beech wood, but the best wood for flounder is chopped alder wood. This choice is due to the minimal release of harmful substances during smoldering. The wood chips are pre-soaked for 1-2 hours, then squeezed out and placed in a smoking container. Enough wood should be added to ensure a continuous flow of smoke.
Flounder recipe in a hot smoked smokehouse
Strict adherence to all instructions guarantees excellent results. It is not recommended to place the smokehouse on an open fire - the wood chips will instantly burn out. It is worth preparing the coals so that the heat from them is the same as for barbecue. If you use an open fire, it is recommended to build a special rack for the smokehouse.
Several handfuls of soaked wood chips are poured into the bottom of the iron box. Then a tray is installed for the fat that drains during the hot smoking process. The next step is the installation of grates or hanging hooks on which the dried flounder carcasses are placed. The smokehouse lid is hermetically sealed and the device is placed on the fire.
Hot smoking takes from 30 to 45 minutes depending on the type of smokehouse
2-3 minutes after the start of smoking, the first streams of white smoke will appear. After 10 minutes, you need to open the lid slightly to release excess steam. Hot smoked flounder will be ready after half an hour. It is lightly air-conditioned in the open air and served.
Recipe for hot smoking flounder in a barbecue
A distinctive feature of the device is the ability to maintain the target temperature by adjusting the opening of the air duct. A large amount of coal is poured into the bottom of the barbecue and lit. Place a small foil plate in the center with a sufficient amount of moistened wood chips.
The grate of the device is greased with vegetable oil and the salted flounder is placed on it. Close the barbecue lid and adjust the temperature to 120 degrees. Hot smoking of fish lasts 35-40 minutes. The finished product is lightly ventilated and served.
How to smoke stuffed flounder
To create a more vibrant culinary masterpiece, you can fill the fish with original filling. It should make the finished dish more juicy, but not overshadow it. To prepare the filling you will need:
- 40 g salted lard;
- a bunch of parsley;
- 1 tbsp. l. Sahara;
- 1 tsp. lemon juice.
The greens are finely chopped and mixed with the remaining ingredients until smooth. The resulting filling is used to stuff previously salted flounder. It is laid out on grates and greased with vegetable oil. Smoking lasts from 20 to 40 minutes depending on the type of device. The finished dish is served chilled.
Smoking flounder in an electric smokehouse at home
Modern kitchen appliances make it easy to prepare real delicacies. Without the possibility of installing a normal smokehouse in your summer cottage, you can cook flounder in an ordinary electric smokehouse with a water seal. Such a device does not take up much space and guarantees the absence of smoke in the apartment.
An electric smokehouse allows you to get the perfect delicacy in an apartment
Moistened alder chips are poured onto the bottom of the smokehouse. The salted flounder is tied with twine and hung on hooks. The device is closed, a water seal is installed and plugged into the network. The smoke pipe is taken outside. Smoking takes about half an hour. The finished delicacy is served cooled.
Cold smoked flounder recipe
It is this method of preparation that allows you to obtain the most valuable delicacy. Cold smoked flounder meat at home is incredibly tender. Thanks to low temperatures, fish retains fat and nutrients.
The flounder is hung on hooks in a special cabinet for cold smoking. A smoke generator is connected to it, the bowl of which is filled with chips from fruit trees. The duration of cold smoking can be from 24 to 48 hours, depending on the size of the carcasses. The finished delicacy is hung out in the open air for 2 hours to get rid of excessive amounts of smoke.
How long does it take to smoke flounder?
To fully cook the fish, you must strictly follow the recommended time. It is important to remember that harmful microorganisms actively multiply in raw meat. To completely protect yourself from possible consequences, the total duration of treatment with cold smoke should be at least 24 hours. It takes less time to smoke hot smoked flounder, but at least half an hour at a temperature of 120 degrees.
Storage rules
Despite the long-term salting, the shelf life of the finished product is quite short. Smoked flounder spoils already on the third day after processing. Its skin begins to rot, making the meat bitter and tasteless.
The finished product can be stored for no more than three days in the refrigerator.
To preserve the finished dish a little longer, remove the skin from the flounder immediately after cooking. The fillets are hermetically sealed in a vacuum and placed in the freezer. At a temperature of -10 degrees, the aroma of smoking lasts up to a month.
Conclusion
Hot and cold smoked flounder can be a great addition to the dinner table. The bright taste and powerful aroma of smoke will not leave any experienced gourmet indifferent. A large number of cooking options will allow everyone to choose the ideal method based on their capabilities.
Reviews of hot and cold smoked flounder
