Content
Catfish is not the most popular fish, but gourmets value it very much. You can prepare many dishes from it. Cold smoked catfish turns out to be very tasty. If you make it at home, you can be completely confident in the naturalness and quality of the finished product. But in order to maximize the benefits, you need to strictly follow the recipe and instructions for preparing the delicacy.
Beneficial features
Catfish is a white river fish, suitable for cold and hot smoking. Its meat is very soft, tender and fatty; there are no scales or bones in the pulp. The finished delicacy has a very original sweetish taste.
The fish is processed with low-temperature smoke. This means that the vast majority of health benefits are retained in the finished product. Fish also contains polyunsaturated fatty acids and glycogen.They are almost completely absorbed, provide a person with the necessary energy, and are needed to normalize cholesterol levels in the blood and prevent atherosclerosis.
Cold smoked catfish is a valuable source of essential amino acids necessary for tissue regeneration at the cellular level
In high concentration it contains delicacy and vitamins necessary to maintain visual acuity, good immunity, and normal metabolism:
- A;
- group B;
- WITH;
- D;
- E;
- RR.
This smoked fish is extremely rich in macro- and microelements:
- phosphorus;
- potassium;
- magnesium;
- calcium;
- copper;
- iron;
- cobalt;
- iodine;
- zinc;
- fluorine.
When regularly included in the menu in reasonable quantities, cold smoked catfish has a beneficial effect on the nervous, immune, and cardiovascular systems. The condition of the skin, nails, hair improves, bones, teeth, and cartilage tissue are strengthened.
BJU and calorie content of cold smoked catfish
This is a relatively low-calorie product. Its energy value is only 196 kcal per 100 g. This is possible due to the fact that 75% of it consists of water, and there are no carbohydrates in the delicacy in principle. But fish has a very high protein content (15.6-17.2 g per 100 g).
Just 200 g of cold smoked catfish “covers” the daily protein requirement
There is relatively little fat - 5.5-6.33 g per 100 g. Therefore, the finished product can be included in the menu in small quantities (100-120 g per week), even for those who follow the principles of dietary nutrition.
Rules and technology for cold smoking catfish
As with the processing of any other product, the cold smoking technology for catfish involves its prolonged treatment with low-temperature smoke. As a result, the finished delicacy in consistency resembles something between raw and dried fish, and the structure of its fibers is preserved. Properly cooked catfish does not lose its natural “fishy” taste, is easy to cut, does not crumble or crumble.
Selection and preparation
The fish can be quite large and relatively small. Any specimen will be suitable for cold smoking, provided it is properly cut. And, of course, the “raw materials” must be of high quality; the taste of the finished product directly depends on this. Signs of fresh catfish:
- absence of mechanical damage to the skin;
- pleasant “fishy” rather than rotten smell;
- “clear” and not cloudy eyes, no plaque on them;
- smooth skin, not slimy to the touch;
- elastic, not loose meat (the dent left after pressing disappears without a trace in a few seconds).
It is better not to buy catfish ice cream, especially one covered with a thick layer of ice.
For small fish (up to 2-3 kg), the head is cut off (or the gills are limited to removal). Then, through a longitudinal incision in the belly, the entrails are removed and the film in it is “cleaned” from the inside.
Care must be taken not to damage the gallbladder, otherwise the finished product will taste unpleasantly bitter
Other cutting methods:
- for balyk (the head and tail are cut off, respectively, to the level of the pectoral fins and anus, the abdomen is also removed, leaving only a small, most “fleshy” part);
- in layers (fish without head, tail and entrails is cut lengthwise into two fillets, the spine is removed);
- on fillet (the skin is removed from the resulting layers, the vizigu is removed - the longitudinal vein along the ridge);
- for steaks (fillets, layers or whole fish are cut into transverse pieces 5-7 cm thick).
Important! Before cutting, frozen fish must be completely defrosted, first in the refrigerator for 2-3 hours, and then at room temperature.
How to pickle catfish for cold smoking
There are two methods for salting catfish before cold smoking:
- Dry. Thoroughly rub the fish with coarse salt (optionally mixed with freshly ground black or white pepper, dried garlic and/or onion in the proportion required for yourself), pour it into a container of a suitable size made of material that is not subject to oxidation. Place the fish inside, sprinkle with salt, and cover it on top as well. Keep in the refrigerator under pressure for at least 20 hours (up to 3-4 days).
- In brine. It is prepared by boiling 150 g of salt and 60 g of sugar, bay leaves (2-3 pieces) in a liter of water. The liquid, cooled to room temperature, is poured over the fish, completely covering it. You can start cold smoking after 8-10 hours. Sometimes catfish are kept in brine for up to 1.5-2 days.
Dry salted catfish is wiped with a paper or cloth napkin before smoking. Excess brine is removed by washing the fish in cool running water for 2-3 minutes.
How to marinate catfish for cold smoking
Marinating before cold smoking allows you to add original and unusual notes to the taste of the finished product. All ingredients are given in quantities per 1 kg of cut fish.
With citruses:
- drinking water – 2 l;
- salt – 100 g;
- sugar – 20 g;
- black peppercorns – 7-10 g;
- bay leaf – 2-3 pieces;
- orange, lime, lemon or grapefruit - any citrus;
- rosemary - to taste (about 10 g).
The water is heated until the salt and sugar dissolve, citrus cut into pieces and peeled and white films, and other ingredients are added. The marinade is brought to a boil, left under a closed lid for about half an hour, then filtered and cooled to room temperature. For cold smoking, fish is filled with liquid for 10-12 hours.
With honey:
- olive oil – 200 ml;
- freshly squeezed lemon juice – 100 ml;
- liquid honey – 50 ml;
- garlic – 4-5 cloves;
- salt – 25 g;
- ground pepper mixture - to taste.
Preparing the marinade is extremely simple - mix all the ingredients thoroughly and pour the resulting mixture of cut up catfish. It is marinated before cold smoking for at least 10-12 hours.
How to smoke cold smoked catfish
The technology for cold smoking catfish, like any other fish, requires a special design with a smoke source located 2-7 m away from the smoking cabinet. During the time it passes through the pipe, the smoke cools down just to the required temperature. When cold smoking, it is best to use a smoke generator as a source - this ensures autonomy of the process. There is no need to constantly monitor it to maintain the required temperature. But, in principle, an open fire will do.
Cold smoked catfish is valued by gourmets for its natural taste, so there is an opinion that marinades only kill it
Cold smoking requires strict adherence to technology, avoiding “improvisation”. Otherwise, the fish may be “oversaturated” with carcinogens.Another potential health hazard is pathogenic microorganisms that cannot be destroyed if not treated for long enough. Therefore, those who do not have much experience should first familiarize themselves with video recipes for cold smoking catfish.
How to cook cold smoked catfish in a smokehouse
Cold smoked catfish is smoked as follows:
- Pour wood chips or sawdust into the smoke generator or at the bottom of the smokehouse, and grease the grates with vegetable oil (if any).
- Place prepared and dried fish on racks or hang them on hooks so that pieces, fillets or whole carcasses do not come into contact with each other if possible.
- Connect the pipe to the smoking cabinet, turn on the smoke generator or make a fire or fire in the barbecue.
- Smoke the catfish until done. After the time required for cold smoking has passed, remove the fish from the smokehouse and ventilate in the open air for 24 hours.
Important! The smell of smoked fish attracts insects en masse. To protect it, it is recommended to cover it with gauze.
Cold smoked catfish balyk
The technology for preparing cold-smoked balyk from catfish is no different from that described above. Using this method, you can smoke whole fish, fillets, and steaks. Only the method of cutting catfish and the time of smoke treatment varies.
The larger the catfish, the longer the cold-smoked balyk takes to cook.
Smoking time and temperature
The temperature during cold smoking of catfish should be constantly maintained within 27-30°C. If it is higher, the fish will not be smoked, but boiled. How long you need to keep catfish in the smoking cabinet depends on:
- size and thickness of pieces;
- distances from the heat source to the smoking cabinet;
- process continuity;
- thickness and density of smoke.
The minimum period of smoke treatment (for pieces 4-5 cm thick) is 20-24 hours. Cold smoked catfish fillet is cooked for 2-3 days, balyk – 3-4 days. For whole fish it all depends on its size, the period can increase to 7-10 days. In any case, you cannot interrupt the cold smoking process for the first 8 hours; then short breaks are allowed.
Readiness is determined by the characteristic brownish-golden hue of the skin - it can be compared to a photo of cold-smoked catfish. If you pierce a fish with a knitting needle or a sharp wooden stick, the puncture site remains “dry” and no liquid comes out of it.
Storage rules
Store ready-made cold-smoked catfish in the refrigerator for 5-7 days, wrapped in cling film or placed in a tightly sealed plastic container. In the freezer, also in an airtight container, the finished product will last up to two months. Smoked fish cannot be stored longer - the taste deteriorates and it noticeably loses its benefits.
Conclusion
Cold smoked catfish is, without exaggeration, a delicacy. In moderation, this fish is extremely beneficial for health and can be included in a menu built according to the principles of a healthy diet. It is not difficult to prepare cold-smoked catfish yourself, however, in order to follow the technology, you will need a special smokehouse.
