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Sturgeon is considered a delicacy regardless of the method of preparation. The fish is distinguished not only by its large size, but also by its unsurpassed taste. Cold smoked sturgeon retains the maximum amount of nutrients, vitamins and minerals. You can prepare such a delicacy at home, abandoning store-bought preparations.
Useful properties of the product
Nutritionists consider sturgeon the best source of rare vitamins, amino acids and microelements. It has virtually no contraindications and is not an allergen. It is useful for pregnant women and children to eat.
Sturgeon has beneficial properties:
- Improves brain function and cardiovascular system due to the content of saturated fatty acids.
- Reduces blood cholesterol levels and stabilizes blood pressure.
- Speeds up metabolism.
- Promotes regeneration of skin, hair, nails.
- Strengthens the body's immune defense mechanisms.
- Relieves nervous tension.
- Prevents the formation of cancer cells.
- Positively affects the functioning of the liver and pancreas.
- Improves the supply of protein and oxygen to muscles.
Cold smoked fish is 98% absorbed by the body
Cold smoked sturgeon prepared at home retains all the beneficial substances. The taste of this product is much better than seafood from stores.
Calorie content and nutritional value of cold smoked sturgeon
The product cannot be called dietary. It is very nutritious and quickly makes you feel full. Due to its high calorie content, cold smoked sturgeon is recommended to be consumed in small portions instead of the first or second course.
Energy value of the product – 194 kcal per 100 g
The composition of sturgeon (100 g) includes:
- proteins – 20 g;
- fats – 12.5 g;
- saturated acids – 2.8 g;
- ash – 9.9 g;
- water - about 57 g.
The mineral composition is represented by the following elements:
- sodium – 3474 mg;
- potassium – 240 mg;
- phosphorus – 181 mg;
- fluoride – 430 mg;
- zinc – 0.7 mg;
- magnesium – 21 mg.
Selection and preparation of fish
To make delicious balyk from cold-smoked sturgeon, you need competent primary processing of the product. Many people prefer to cook fish that they have caught themselves. If this is not possible, they can be bought at the market or in a store.
Choosing the right sturgeon:
- There should not be a strong unpleasant odor.
- You need a whole carcass, not cut into pieces.
- For smoking, it is recommended to take large-sized sturgeon.
- There should be no damage or ulcers on the skin.
To select fresh sturgeon, you need to click on its meat. If the dent disappears quickly, the fish is fresh. The meat is creamy, pink or greyish, depending on the breed.
It is also worth examining the abdomen.In fresh sturgeon it is pinkish, without dark spots or signs of frostbite.
The fish carcass must be cleaned of scales and mucus with a sharp knife.
The head and tail, which are not eaten, are cut off. The abdominal cavity is opened to remove the entrails.
It is advised to carefully examine the offal for the presence of worms. They are often found in freshwater fish. After these procedures, the carcass is thoroughly washed under running water, dipped in a kitchen towel and allowed to dry.
Pickling
You cannot cold smoke without prior preparation. Worm larvae may remain in it, which, along with the meat, will enter the human intestine. Another reason is that the meat will spoil quickly. Salting eliminates this risk, as it suppresses the growth of bacteria in the product.
Fish is salted in plastic or glass containers
An alternative option is to prepare a liquid concentrated brine. The meat will be evenly soaked and become suitable for consumption without heat treatment.
For 1 kg you need:
- water – 1 l;
- salt – 200 g.
Salting method:
- Water is heated on the stove.
- Add salt before boiling.
- Stir until completely dissolved.
Remove the brine from the stove and allow to cool. The sturgeon is placed in a container and filled to the top. It is left in this form for two days.
After salting, the carcass is thoroughly washed under running water. Otherwise, it will remain over-salted and tasteless.
Pickling
The next step is soaking the carcass in a spicy liquid. The procedure allows you to enrich the taste of the finished product with a variety of spices.
Ingredients:
- water – 4-5 l depending on the size of the sturgeon;
- bay leaf – 5-6 pieces;
- black pepper, sugar - 1 tbsp.l.;
- garlic - 4 cloves.
Preparation:
- Heat the water.
- Add salt and stir.
- Add garlic, bay leaf, pepper.
- When boiling, add sugar.
- Cook for 3-4 minutes.
- Remove from heat and cool.
Before marinating, the sturgeon is cleared of salt and washed in warm water.
The spicy liquid is poured into a container with the carcass. The fish is left for 12 hours. The meat acquires a pleasant aroma and becomes softer.
Cold smoked sturgeon recipes
Preparing a delicacy is not difficult if you have the necessary equipment and ingredients. The recipes below will help with this.
How to smoke cold-smoked sturgeon in a smokehouse
This cooking method is considered traditional. Pre-salting of fish is required. You can cook the whole carcass or divide the carcasses into halves.
Classic recipe for cold smoked sturgeon:
- The prepared fish is hung in the smoking cabinet.
- Carcasses should not touch.
- They set fire to wood chips for the smoke generator.
For the first 12 hours, smoke should flow into the smokehouse continuously, then at short intervals. The temperature should not exceed 30 degrees. To get cold smoked sturgeon with tough meat, the fish is smoked for two days. The smoke must reach the meat evenly, otherwise the fiber structure will be different.
If cold-smoked sturgeon is prepared in a homemade smokehouse without a smoke generator, you need to carefully select firewood. Only fruit trees are suitable for smoking. It is strictly forbidden to use resinous pine needles, as it will make the product unfit for consumption.
It is recommended to tie sturgeon before cooking.
After cold smoking, the carcasses are ventilated.They are hung for 8-10 hours in a place protected from the sun.
Technology for preparing sturgeon in a smokehouse:
How to smoke with liquid smoke
This is a simple homemade option that is suitable for all fish lovers. No smokehouse or firewood required.
You will need:
- red wine – 70 g;
- sugar – 1 tsp;
- salt – 1 tbsp. l.
The carcasses are pre-salted. Marinating is optional, optional.
For 1 kg of cold smoked sturgeon take 1 tsp. liquid smoke
Cooking method:
- Mix wine with sugar and salt.
- Add liquid smoke to the composition.
- Coat the salted fish with the mixture.
- Leave for two days, turning the carcass every 12 hours.
The cold-smoked sturgeon in the photo acquired a red tint due to the combination of wine and liquid smoke. When cooking in a smokehouse, the color of the meat should be lighter.
After this, the sturgeon should be washed under running water and dried. The carcasses are left at room temperature for three to four hours. Liquid smoke imitates the characteristic smell of smoked meat and improves taste without heat treatment.
How to preserve cold smoked sturgeon
A properly prepared delicacy remains suitable for consumption for several months. You can store cold smoked sturgeon in the refrigerator. Low temperature increases the shelf life of the product to three months.
The fish is packed in parchment paper. It is not recommended to store sturgeon in containers or plastic wrap. Food products with a strong aroma should not be placed next to smoked meats.
During long-term storage, periodic ventilation is necessary. Cold smoked sturgeon is removed from the chamber and left in the air for two to three hours.
If an unpleasant odor appears, do not use the product.It can be re-soaked in a saline solution, but this will negatively affect the taste.
Conclusion
Cold smoked sturgeon is an exquisite delicacy with many beneficial properties. Such fish is high-calorie and nutritious, containing many valuable substances. You can cook sturgeon in a special smokehouse or using liquid smoke. The finished product is stored in the refrigerator for up to three months.
