Hot smoked herring: calorie content, recipes, how to marinate, how and how much to smoke

Compared to almost any sea fish, herring noticeably wins in price. However, it is considered an important fishery due to its environmental cleanliness. This fish is also popular among lovers of fish dishes. There are many recipes for preparing it at home; hot smoked herring turns out very tasty.

Beneficial features

Herring is a very common ocean white fish. Its fatty, tender meat is very suitable for hot smoking. The finished product is especially valued due to the presence of essential amino acids and polyunsaturated fatty acids.They are required for normal metabolism, tissue restoration at the cellular level, and providing the body with the necessary energy.

Of the vitamins in hot smoked herring, the presence of almost the entire group B, A, D, E, PP is noted. They are “supplemented” by macro- and microelements:

potassium;
phosphorus;
calcium;
magnesium;
sodium;
sulfur;
iodine;
manganese;
zinc;
cobalt;
copper;
iron;
fluorine.

This rich composition provides comprehensive health benefits. If hot smoked herring is not overused, it has a beneficial effect on the nervous, cardiovascular, and digestive systems, and normalizes blood clotting and composition.

Important! Hot smoked herring is a potential source of carcinogens that enter it with smoke. Their content can be reduced to a minimum by leaving the skin on the fish before heat treatment. On the contrary, it is removed before eating.

Despite heat treatment with hot smoke, herring after smoking retains most of the substances beneficial to human health

BJU and calorie content of hot smoked herring

The energy value of hot smoked herring is relatively low - 215 kcal per 100 g. But the fish is extremely rich in proteins (21.8-24.6 g per 100 g). The fat content depends on where the fish is caught - the further north, the thicker the herring's layer of subcutaneous fat. It varies between 11.4-14.3 g per 100 g.

Almost 2/3 of the finished delicacy consists of water. Because of this, hot smoked herring can be considered a dietary product. In reasonable quantities (150-200 g per week), it can be included in the diet of those who are on a diet, want to get rid of extra pounds, or need a source of protein due to intense physical activity.

Rules and methods for smoking herring

Any fish can be smoked in two ways - hot and cold. Herring is no exception. When finished, after hot smoking, the meat turns out very tender and juicy, crumbly.

The advantage of the method is that it allows you to do without a special smokehouse, replacing it with home appliances or kitchen utensils. The process takes less time, because the temperature of the smoke used to process the fish is higher. What is especially valuable for a beginner is that there is no need to follow step-by-step instructions exactly; “improvisation” is allowed within reasonable limits.

Selection and preparation of fish

“Raw materials” for hot smoking must be selected carefully and meticulously. The taste of the finished product depends on the quality of raw fish. Worth buying herring:

without damage to the skin, ruptures, blood stains and other “injuries”;
with smooth skin, without mucus and flaky scales;
with a light “sea” aroma, without the slightest hint of rottenness;
with “clear” eyes, without cloudiness or film on them;
with a white or pale gray rather than yellow belly;
with elastic meat (after pressing, a shallow dent disappears in a couple of seconds), without swelling on the belly.

If you hot smoke spoiled herring, it will not turn out tasty even if the technology is strictly followed.

Herring is a small fish, so it can be smoked whole. The simplest way to cut it is to clean off the scales, remove the entrails through a cut on the belly and “clean off” the black film. The head is removed completely or just the gills. After this, the fish is thoroughly washed.

When removing the entrails, you must not damage the gallbladder, otherwise the smoked herring will taste unpleasantly bitter

If desired, you can continue cutting by cutting off the shad (longitudinal vein along the ridge) and dividing the herring into two layers along the spine.This is then cut out too, and as many bones as possible are pulled out with tweezers.

The last stage of preparing herring before hot smoking is drying. The fish is hung for airing for about 1.5-2 hours in a relatively cool (20-23°C) place with good ventilation without direct sunlight.

Fresh fish attracts insects, so if it is dried in the open air, it will need protection from them.

Important! After drying, a dry crust appears on the fish, into which the “smoky” aroma will be absorbed. Without it, the finished hot smoked herring will turn out sour.

How to pickle herring for hot smoking

The easiest way to salt herring for smoking is using the dry method. To do this, mix:

coarse salt - 1 tbsp.;
sugar – 2 tbsp. l.;

If desired and to taste, add coriander seeds, cumin, allspice, and bay leaves. The fish is placed in a container on a “cushion” of pickling mixture, covered with it on top, and put into the refrigerator.

You can start smoking after dry salting after 20-24 hours.

You can also salt herring for smoking using the “wet” method by filling it with brine (200 g of salt and 50 g of sugar per liter of water). After boiling, it needs to be cooled. Salting takes 8-10 hours, the fish is periodically turned over.

Herring salts faster in brine

How to marinate herring for smoking

Different marinades for hot smoked herring allow you to experiment with flavors, giving the fish an original and unusual taste. Recipes for marinades are given per 1 kg of cut herring.

With lemon and spices:

salt – 2 tbsp. l.;
sugar – 1 tsp;
medium-sized onion – 1 pc.;
lemon – 1 pc.;
bay leaf – 2-3 pcs.;
ground black pepper and cinnamon - 1 tsp each;
any herbs (rosemary, oregano, sage, thyme) - only 2-3 pinches.

Boil water with salt and sugar, add all other ingredients, after chopping the onion and lemon. After 5-7 minutes, remove the marinade from the heat and leave for about an hour. Then cool and pour it over the herring. Marinating takes 8-10 hours.

With kefir:

kefir 2.5% fat – 1 tbsp.;
olive oil – 100-120 ml;
salt – 1 tbsp. l.;
sugar – 1 tsp;
garlic – 2-3 cloves;
fresh mint – 2-3 sprigs;
ground black pepper - to taste.

All ingredients are simply mixed, finely chopping mint. The resulting liquid is poured into the herring for 6-7 hours before hot smoking.

With honey:

liquid honey and lemon juice - 100 ml each;
olive oil – 200 ml;
salt – 1 tbsp. l.;
ground black pepper - to taste.
garlic – 3-4 cloves;
any fresh greens - a bunch;
seasoning for fish – 1 tsp;

To marinate herring, it is poured with a mixture of all the ingredients. Hot smoking begins after 5-6 hours.

Is it possible to smoke salted herring (bought in a store)

You can “skip” the salting or marinating stage before starting to smoke hot-smoked herring at home by purchasing already salted fish in the store. Before hot smoking, it is soaked in cool water for 1-2 hours, depending on the desired degree of salinity of the finished product. Then the fish must be dried.

Hot smoked herring recipes

In addition to the “classic” recipe for hot smoking herring in a smokehouse, there are many different methods that involve the use of ordinary kitchen utensils. Many northern peoples have their own methods, which can be easily repeated at home.

How to smoke herring in a hot smoker

Smoking herring using the hot smoking method in a smokehouse goes like this:

Prepare the smokehouse itself. A couple of handfuls of wood chips are poured onto the bottom, a tray is installed for draining fat, the grates are lubricated with vegetable oil (if the design allows for their presence), and a pipe is connected through which the smoke will flow.
Place the herring on a wire rack and hang it on hooks. Ideally, the carcasses should not touch each other.
Build a fire, a fire under the barbecue, or connect a smoke generator.
Smoke the herring until done. Once every 30-40 minutes it is necessary to open the smokehouse slightly, releasing excess smoke.

Important! Thus, in nature, you can smoke herring using a hot method, both in a purchased smokehouse and in a homemade one.

Smoking herring in Scottish style

A very original national recipe for hot smoked herring at home:

Cut the fish “in reverse”, cutting the herring along the spine and leaving the belly intact. Expand the layer.
Prepare the brine by dissolving 120 g of salt in 1 liter of very strong black tea. Pour this liquid over the herring for 5 minutes.
Smoke in a factory or homemade smokehouse for 8-9 hours.

Fish smoked in this way requires additional “cooking”. It is, as if raw, fried on a grill, in a frying pan, or steamed.

How to smoke herring the Finnish way

Smoking herring in Finnish has two specific features compared to the “classic” method:

Cut the fish by cleaning the scales and removing the head and tail. Dry for 2-3 hours in the open air. Then remove the spine as carefully as possible without disturbing the integrity of the herring.
Rub the fish with coarse salt, cover with it, and leave in the refrigerator for 2-3 hours. Let it dry for about 3 more hours, wipe off the grains of salt with a dry cloth.
Smoke for 13 hours using sawdust mixed with peat chips in a ratio of approximately 4:1.
Peat gives the herring an “earthy” aroma, which not everyone likes, so you shouldn’t cook a lot of hot-smoked herring at once

Recipe for smoking herring with lemon

Hot smoked herring prepared according to this recipe has an original sourish-piquant taste:

Cut the fish, removing the head and entrails. Thinly slice the lemon. Place the plastics inside the belly of the herring and in the transverse cuts on the skin outside, adding a bay leaf if desired. To prevent the whole “structure” from falling apart, tie it with thread.
Sprinkle fish sparingly with salt. Place in the refrigerator for 2-3 hours.
Smoke for 3 hours.

Important! Very little salt is used here. Therefore, only hot smoked herring can be prepared using this recipe.

How to smoke hot-smoked herring with soy sauce

The main feature of this recipe is the marinade. The smoking process itself is standard. For the marinade you will need:

drinking water – 1 l;
salt – 75 g;
sugar – 50 g;
soy sauce – 75 ml;
freshly squeezed lemon juice – 200 ml;
dry white wine – 125 ml;
garlic – 2-3 cloves;
ground black pepper and bay leaf, cinnamon, basil, coriander - 2-3 pinches of each ingredient.

All ingredients are mixed, heated until sugar and salt dissolve, and left to steep for about an hour. After this, the liquid is poured over the gutted herring. Marinate it for 10-12 hours.

How to smoke hot-smoked herring in a frying pan

This original recipe allows you to do without a smokehouse and wood chips:

Gut the fish, remove the head and tail, and rinse thoroughly.Moisten the outside and inside generously with soy sauce, wrap it tightly in cling film if possible, and put it in the refrigerator for 3-4 hours.
Wipe the herring with a paper napkin. Place sliced lemon and any herbs to taste in the belly.
Mix rice and loose leaf black tea in approximately equal proportions, add sugar, ground bay leaf and cinnamon (about a tablespoon each).
Line the bottom of a deep, thick-walled frying pan or cauldron with 2-3 layers of foil, pour the smoking mixture on top and install a wire rack.
Heat the frying pan over high heat for 3-5 minutes, place the fish on the grill, and reduce the heat to medium.
Cover with a lid and turn the herring over after 12-15 minutes. After another 12-15 minutes the fish is ready.

Important! Instead of the original mixture, you can use “classic” wood chips and sawdust in this recipe.

Homemade herring smoking with liquid smoke

“Liquid smoke” is a chemical that allows you to give any product a flavor similar to that of a naturally smoked delicacy. Of course, gourmets do not consider this hot-smoked herring to be “real,” but it is not always possible to prepare it according to the “classic” recipe.

“Imitation” hot-smoked herring can be distinguished by its very rich, almost brown skin color and sharper smell

In a convection oven

If the device has a “Smoking” mode, you just need to select it and follow the instructions. Otherwise, “liquid smoke” will be required. It is applied with a brush to the outside of the salted or pickled herring, and the fish is laid out on the lower grill greased with vegetable oil. Sawdust wrapped in foil is placed on the top grill or attached to the lid.

For hot smoking herring, set the temperature to 110-130°C, it is ready in 1-2.5 hours

Important! Fish treated with “liquid smoke” should not be eaten immediately. It is “aired” for about an hour.

In a slow cooker

Preliminary preparation of fish in this case is standard. Just like with a convection oven, “liquid smoke” is required only in the absence of the “Smoking” mode. The chemical is mixed with salt, which is poured over the cut herring. After the time required for salting has passed (1-2 hours), the fish is placed in a baking sleeve and cooked according to the instructions for the “Baking” or “Steaming” modes.

Herring cooked in a slow cooker with “liquid smoke” looks more like baked than smoked, but it also turns out very tasty

How long does it take to smoke hot smoked herring?

The weight of herring varies between 0.3-1.5 kg, and the smoking time also changes accordingly. The smallest specimens are smoked for about an hour, the largest ones require more time. This hot-smoked herring needs to be smoked for 3-4 hours.

Much depends on the size of the smokehouse. The more spacious it is, the more fish can be placed there and the longer the heat treatment becomes. The hot smoking process can last for 6-8 hours.

The skin of the finished herring acquires a distinct brownish-golden hue. If you pierce it with a wooden stick or other sharp object, the puncture will remain dry and no liquid will come out.

Storage rules

Any hot smoked fish is a perishable product. It will last no more than 4-5 days in the refrigerator. Next, pathogenic microflora that are dangerous to health begin to develop in it.Before putting the herring in the refrigerator, wrap it in cling film or parchment paper so that other products do not absorb the smoky smell.

Hot smoked fish can be stored in the freezer for a maximum of 1.5 months. Sealed packaging (plastic container or ziplock bag) is required. Herring is frozen in small “disposable” portions; re-freezing a thawed product is contraindicated.

Conclusion

Hot smoked herring prepared at home yourself is definitely a natural product. This sets it apart from store-bought fish. There are many recipes for its preparation; you can simply experiment with spices and herbs. Smoking herring yourself using a hot method does not even require a special smokehouse; you can get by with home appliances and kitchen utensils.