Content
Silver carp is a favorite freshwater fish. Housewives use it to prepare various dishes. Silver carp is fried, pickled, baked in the oven and used to make solyanka. But the most exquisite taste of fish is achieved when it is smoked. This makes it possible to prepare a healthy delicacy at home at minimal cost. But in order to get cold and hot smoked silver carp, you need to prepare the fish first and adhere to the technology during the cooking process. Otherwise, the final result may not be as expected.
Only freshly caught or chilled fish can be used.
Is it possible to smoke silver carp?
This type of freshwater fish is ideal for smoking, as it has sufficient fat content, and its meat is tender and juicy.
There is an opinion that silver carp contains a large number of bones. Therefore, large specimens that are less bony should be selected for this method of preparation.
Benefits and calorie content of the product
Silver carp contains a large amount of vitamins and minerals that are beneficial to human health. Moreover, when smoked, they are preserved as much as possible in the fish, since during the cooking process the product is subjected to moderate heat treatment.
Regular consumption of smoked silver carp has a beneficial effect on the function of the circulatory and nervous systems, improves the functioning of the digestive system, and increases the body's resistance to diseases.
The increased content of polyunsaturated fatty acids in silver carp meat improves the structure of hair, nails and skin.
This dish is considered a dietary product, so it can be consumed without fear by people watching their figure. The calorie content of 100 g of cold smoked silver carp is 117 kcal, and hot smoked carp is 86 kcal. This is due to the low content of carbohydrates in the product, the mass fraction of which does not exceed 0.6%.
Principles and methods of smoking silver carp
To prepare the dish, you can use two methods: cold and hot. The only difference between them is the temperature at which the product is exposed. The smoking process involves the use of wood, which when heated does not burn, but smolders.As a result, a large amount of smoke is released, which penetrates the fibers of the meat and gives it a pleasant taste and aroma.
The cooking technology requires maintaining a certain temperature throughout the entire time. If the mode is lowered, silver carp meat becomes dry and insipid. When it increases, soot appears, which subsequently settles on the surface of the fish.
To make smoked silver carp tasty, you also need to choose the right wood chips. The best options are alder, rowan, fruit trees and shrubs. You can also use birch, but first remove the bark from the wood, as it contains a large amount of tar.
Selection and preparation of fish
When purchasing silver carp, you need to pay attention to the quality of the product, since the final taste of the dish directly depends on this.
Fresh silver carp should have slippery scales without mucus
Main selection criteria:
- a slight smell of algae, which is characteristic of freshwater fish;
- eyes are bright, transparent, convex;
- tail of correct shape;
- gills red, uniform color;
- When you press on the fish, the surface should quickly recover.
Before you start smoking, you need to first prepare the carcass. This stage is considered decisive, as it lays the foundation for the taste and texture of the meat in the final product.
The fish must first be cleaned of its entrails and its gills removed. You should not remove the scales, as they will help maintain the juiciness of the meat and prevent the possible penetration of carcinogens into it.Then you should rinse the carcass thoroughly with water and blot off the remaining residue with a paper towel. In the future, you need to salt or marinate the silver carp for cold or hot smoking to give the desired taste. Therefore, both options should be considered.
How to pickle silver carp for smoking
This method involves generously rubbing the carcass with salt on all sides. You can also use additional spices and seasonings. Silver carp should be salted equally before cold and hot smoking at the rate of 50 g per 1 kg of meat. After this, the silver carp should be placed in an enamel pan under pressure and placed in the refrigerator for 12-24 hours.
At the end of the waiting period, place the carcass in clean water for 15-20 minutes to remove excess salt. After this, wipe thoroughly with a paper towel, outside and inside.
How to marinate silver carp for smoking
This method of preparation allows you to give a more refined taste to the final product. To do this, you need to fill a container with water and add salt at the rate of 40 g per 1 liter of liquid. Then heat it until completely dissolved and cool. Additionally, add black pepper and five allspice peas to the marinade. After this, pour it over the fish so that the liquid completely covers it.
Marinating silver carp for hot or cold smoking will not be difficult even for novice cooks. The main thing is to keep the fish in the resulting mixture for at least six hours so that it can soak the meat well. After this, the carcass needs to be blotted with a paper towel to remove any remaining moisture.
Hot smoked silver carp recipes
The technology for preparing hot smoked silver carp at home requires pre-drying the fish in the fresh air for 3-4 hours.As a result, a thin film should form on the surface of the fish. This stage removes excess moisture from the carcass and improves the quality of the final product.
Smoking silver carp in a hot smoked smokehouse
This method requires a special device with a smoke regulator. This smokehouse allows you to automate the process of supplying smoke and controlling the temperature.
Pre-wrap the carcasses with twine to keep them intact.
Step-by-step cooking guide:
- Place the smoker on a stable basis.
- Grease the surface of the grate with vegetable oil.
- Place them evenly at a distance of 1 cm.
- Then cover the smokehouse with a lid.
- Moisten the wood chips so that they produce abundant smoke and do not burn.
- Place it in the smoke regulator.
- Set the temperature at +70-80 degrees.
- In this mode, the silver carp is smoked for 60 minutes.
At the end, the fish should not be taken out hot from the smokehouse; it must cool there. After this, ventilate the product in fresh air for 4-12 hours so that the taste and aroma become balanced.
How to quickly smoke hot-smoked silver carp
You can also prepare the dish in an accelerated way over a fire. Instead of a smokehouse in this case, you can use a bucket with a lid.
For smoking, you need to prepare branches of raspberries, currants and apple trees. They should be finely chopped, mixed with 2-3 liters of black tea leaves and added 50 g of sugar. Place the resulting mixture on the bottom of the bucket in a layer of 1-2 cm. Meanwhile, build a fire. Place a homemade smokehouse on it. When heated, white smoke will begin to emit abundantly. Place the fish in the smokehouse for 25-30 minutes.and cover with a lid on top. Throughout the entire time, you need to constantly maintain the fire.
When finished, allow the fish inside to cool and then ventilate it.
How to smoke silver carp in Odessa
This recipe is based on the use of a special spicy mixture. It gives silver carp a special taste and aroma.
To prepare 1 kg of fish you need to prepare the following components:
- 50-80 g salt;
- 100 g garlic;
- 2-3 bay leaves;
- pepper mixture;
- 50 g each of dill, parsley;
- lemon zest.
Cooking process:
- First, gut the silver carp carcass and prepare it.
- Then rub it generously with salt, pepper and chopped garlic.
- Place lemon zest and herbs in the middle of the carcass and in the gill slits.
- Marinate the fish for four hours and then dry.
- Place moistened wood chips on the bottom of the smokehouse and cover it with foil on top.
- Then put in the silver carp.
- Set the temperature at +80-90 degrees.
- Smoke hot smoked silver carp for 40-50 minutes.
At the end of cooking, the fish should cool, and then it should be ventilated for another 2-3 hours.
Hot smoked silverfish in Scandinavian style
To prepare this recipe, you must first clean the carcass from entrails, scales and remove the head. Then cut along the ridge and discard the bones.
Cooking process:
- Rub the resulting fillet parts with salt and seasonings and marinate for 40 minutes. in a refrigerator.
- Then nail the fish around the perimeter to pine or cutting boards.
- Make a fire using fruit branches.
- As soon as smoke starts to appear, you need to place boards with fish next to them.
- During the cooking process, you should constantly rearrange them in the direction of the wind.
- When the firewood burns out, you need to throw moistened pine branches into the heat.
- Wait 20 minutes for the fish to absorb the aroma.
How to smoke hot smoked silver carp in the oven
You can prepare the dish without a smokehouse. In this case, it may well be replaced by an electric oven, which should first be placed outside under a canopy. Place the prepared fish, wrapped in foil, on a greased grate, and place a tray a little lower to collect fat.
Then turn on the oven and place wet wood chips on the bottom. Set the temperature to 190 degrees.
Every 10 min. The oven should be opened slightly to reduce the smoke concentration
The first sample can be taken after 40-50 minutes. If necessary, the fish must be cooked.
Recipes for cold smoked silver carp
With this method, the fish is cooked at low temperature for several days. Therefore, you should first prepare a sufficient amount of wood chips, which will allow you to maintain the required regime constantly.
Cold smoking of silver carp in a smokehouse
To prepare cold-smoked silver carp, as in the photo, you will need a special device in which the fish storage tank and the smoke regulator are connected by a pipe. When smoke passes through it, the temperature drops to 30-35 degrees. This mode is considered optimal for cold smoking.
Elevated temperature turns cold smoking into hot smoking
Cooking algorithm:
- Prepared silver carp carcasses should be hung on hooks located in the upper part of the smokehouse.
- Place moistened wood chips into the smoke regulator.
- Set the temperature to 30-35 degrees.
- Smoke for two to four days.
- When finished, the fish should be aired in the air for 24 hours.
Cold-smoked silver salmon in the Black Sea style
To prepare fish according to this recipe, you need to gut it and remove the backbone. If desired, you can cut into pieces.
Only if all conditions are met will the taste of the dish be balanced
Cooking process:
- Sprinkle the silver carp generously with salt.
- Place in an enamel container under pressure.
- Marinate in the refrigerator for 2-3 days.
- When finished, soak the silver carp for 3-6 hours in cold water.
- Dry for 12-20 hours until a thin crust appears on the surface.
- Smoke according to the standard scheme (36 hours) at a temperature of 30-35 degrees.
At the end of the process, you need to allow the fish to cool in the smokehouse, and then ventilate it in the fresh air and keep it in the refrigerator for 2-3 hours.
Smoking time
The duration of the silver carp cooking process directly depends on the chosen method. For hot smoking it will take 20-60 minutes, depending on the size of the silver carp, and for cold smoking – 1.5-3 days.
Storage rules
Cooked silver carp must be stored in the refrigerator away from foods that absorb odors. Hot smoked fish is perishable. Therefore, its shelf life at a temperature of +2-6 degrees is two days. Cold smoked silver carp can maintain its quality for ten days.
To increase the shelf life of a dish, you need to freeze it. In this case, the fish can be stored for up to 30 days.
Conclusion
It is not difficult to prepare cold and hot smoked silver carp at home if you strictly follow all the recommendations given.It is important to adhere to all stages of preparation and cooking technology. Only in this case can you expect that the result will meet all expectations.
https://youtu.be/nzCFfNsMrqE
