Content
Hot smoked bream is a low-calorie product with aesthetic appearance and high nutritional value. Fish is cooked in a smokehouse in the open air and indoors. If there is no equipment, you can get a good quality product that tastes as good as natural smoking in the oven or airfryer.
Beneficial features
Fish, subject to the technology of hot smoking, retains the main part of the chemical composition. In addition to the aesthetic, appetizing appearance, ready-made bream contains a number of substances necessary for a person, the use of which lies in a certain effect on the body:
- The carcass has a high concentration of amino acids. For example, omega-3 is an essential element for the functioning of the endocrine, nervous, and cardiovascular systems.
- The proteins in the composition are well absorbed by the digestive system, improving its activity.
- Fish oil contains vitamins of group B, as well as A and D, which are necessary for immunity, proper functioning of the gastrointestinal tract, good condition of hair and skin.
- Phosphorus strengthens the bone structure.
How many calories are in hot smoked bream
Raw fillet contains no more than 9% fat; after cooking, the indicator is reduced by 2 times. Fish can be classified as a dietary product, but only after boiling or steaming. The calorie content of hot smoked bream is low, only 170 kcal. 100 g of product contains:
- proteins - 33 g;
- fats - 4.6 g;
- carbohydrates - 0.1 g.
Cooking involves pre-preparing the product using salt. Under the influence of smoke, carcinogenic substances are deposited, the concentration of which is insignificant. People with kidney or heart disease should use this dish with caution.
The color of the bream depends on the source of the smoke: on alder chips it is golden, on material from fruit trees it is darker
Principles and methods of smoking bream
There are several ways to prepare a hot smoked product:
- in a smokehouse;
- using a grill;
- in the oven:
- on a baking sheet.
Previously, the bream is salted dry or in a marinade.
The last factor is given special attention. Bream is a freshwater species, found in Siberian rivers, in the basin of the Black, Azov, Baltic, Caspian seas. The main location of the habitat is the reservoirs of Central and Central Russia. This is one of the most common species for independent fishing.
Fish with numerous thin bones, therefore, carcasses of the same size, weighing at least 1.5 kg, are chosen for hot smoking. They have a sufficient amount of fat and bones are not very small. You can start fishing in May, but the most delicious is considered the bream of the autumn catch.They are recycled immediately upon delivery home. It is not recommended to store or freeze fish.
How to choose and prepare bream for smoking
Self-caught bream does not raise doubts about its freshness. The species is not considered to be in short supply, it is not difficult to acquire it, the main thing is that it is fresh, and better - alive.
The scales of fresh bream are silvery, with a matte or pearlescent shade, fit snugly to the carcass
You can determine the quality when buying by several criteria:
- Damage, mucus, peeling plates - a signal that the product is stuck on the counter.
- The texture of the meat is elastic; when pressed, no dents remain - a sign of freshness.
- A good carcass has no bad smell. If the fish oil is rancid, it is better not to take such a product.
- The sunken, cloudy eyes of the bream indicate that the fish should be frozen. The product is already of low quality.
- Dark red gills are a sign of fresh fish. Gray or light pink - stale bream.
Before cooking, fish must be processed:
- wash well;
- remove gills;
- gut;
- make an incision along the ridge and rinse again.
If small carcasses are smoked, then the insides do not need to be removed.
How to salt bream for hot smoking
After processing, allow water to drain or remove moisture with a napkin. You can dry smoked bream with salt alone. For 5 kg of fish, about 70 g will go, you can add a mixture of peppers. Rub the carcass outside and inside.
The bream is left for 2.5-3.5 hours for pickling
The remaining salt is washed off and the fish is dried for 2 hours.
How to pickle hot smoked bream
In addition to the dry method, you can salting bream for hot smoking in a marinade. The classic solution is made at the rate of 90 g of salt per liter of water. The processed fish is placed in it for 7-8 hours. It is convenient to book carcasses in the evening and leave overnight.
The marinade with the addition of spices gives additional piquancy to the taste. The most common recipes are:
The spicy composition is designed for 1 liter of water:
- Half a lemon is divided into several parts. Squeeze out the juice, do not throw away the remains, but put it in water.
- Also do with half an orange.
- Cut two onions into rings.
Add to liquid:
- salt - 50g;
- sugar - 1 tsp;
- bay leaf, sage, rosemary - to taste;
- cinnamon and a mixture of peppers - 5 g each
The contents are stirred and boiled for 15 minutes.
Pour the fish with cooled marinade, refrigerate for 12 hours
Components for the honey option:
- honey - 110 g;
- salt - 50 g;
- juice from one lemon;
- olive oil - 150 ml;
- garlic - 1 clove;
- seasoning - 15–20 g.
All components are mixed, the bream is poured, the oppression is set and placed in the refrigerator. Then it is dried for several hours, without rinsing first. After hot smoking, the product is obtained with an amber crust and a spicy taste.
This variant of the marinade is made from the following products:
- water - 2 l;
- salt - 100 g;
- sugar - 50 g.
The liquid is brought to a boil, then cooled and added:
- juice from one lemon;
- pepper, basil - to taste;
- soy sauce - 100 ml;
- wine (preferably white, dry) - 200 ml;
- garlic - ¼ heads.
The bream is marinated for 12 hours. Then washed and hung. It takes at least three hours for it to dry.
Hot smoked bream recipes at home
There are several ways to prepare bream. If honey is not used in the marinade, then it is better to cover the surface of the workpiece with sunflower oil. This is to prevent the carcass from sticking to the wire rack. If you use a smokehouse with hooks for hanging fish, then you do not need to use the oil.
How to smoke hot smoked bream in a smokehouse
To obtain bream with high nutritional value and good taste, it is recommended to comply with a number of equipment requirements.In order for the device to constantly keep the required temperature, the thickness of the metal from which it is made must be at least 3 mm.
It will not work to smoke hot smoked bream in a smoker with thin walls, since it will be quite problematic to maintain the temperature. The product will turn out at the stage of a semi-finished product, it will disintegrate or burn.
Smoking equipment must be equipped with a drip tray and carcass grate
It is better to use wood chips as a source of smoke. If this is not possible, then alder will do. The material should not be too small. It is also undesirable to use sawdust: they quickly burn out, do not have time to raise and maintain the temperature required for smoking.
The important point is keeping the fire going. Pour the material into the smokehouse, close it, set fire to the wood at the bottom. When smoke appears from under the lid, put the fish on the wire rack. The fire is maintained by gradually adding thin logs. The smoke should be thick and come out evenly.
The moisture evaporates with a hiss - this is normal, if it bounces off, then the fire under the smokehouse must be reduced.
Further actions:
- To evaporate moisture, after 40 minutes, the lid is lifted.
- When the process is over, remove the heat and leave the fish in a container for 15 minutes.
- Take out the grate, but do not touch the bream until it cools completely.
They remove the carcasses and taste, if there is not enough salt, then crush them and send them to the refrigerator for a day
How to smoke bream at home
You can use the smoking device not only outdoors. You can cook hot smoked bream at home. The process will take less time, so the fish is cut across the belly and cooked unfolded on a tray or wire rack.
Only a hermetically sealed smokehouse is suitable for this method. To prevent smoke from escaping into the room, it is advisable to have a kitchen hood.
Cooking technology:
- A thin layer of raw chips is poured onto the bottom of the container, or the wet material is packed in foil and several holes are made on the surface for smoke to escape.
- A pallet is placed, a grate with fish is placed on it.
- Close the smokehouse tightly, put it on gas.
Cooking will take 40 minutes. Remove fire, let off steam. They take out the finished product and put it on a tray.
The smoked dish is ready to eat immediately after cooling
Recipe for smoking bream on a baking sheet with straw
If there is no special equipment, then you can get a hot smoked product using a baking sheet. It is best to do this outdoors. While in nature, you need to take care of the straw and metal baking sheet in advance.
Cooking process:
- The fish is gutted, the gills are removed.
- Rub with salt.
- Placed in a plastic bag for 2 hours, so that it is salted faster.
- Wash off the salt, remove excess moisture with a napkin.
- Damp straw is placed on the bottom of the baking sheet, bream on it.
- They make a fire and set up a workpiece.
When heated, the straw will smoke and provide the product with a hot smoked flavor, and the temperature from an open fire is sufficient so that the bream does not remain soggy. After 20 minutes, the carcasses are turned over and kept for the same time.
The fish is light brown in color with a pronounced smoke smell
How to smoke hot smoked bream in an airfryer
Preparation of bream does not differ from the classic method of pickling in any marinade. The dry version is not used in this recipe. For cooking, use the low grate of the household appliance.
Recipe:
- The grill is covered with sunflower oil so that the fish can be removed well after hot smoking.
- Bream is placed on it.
- A high grate is placed on top, a container for shavings is placed on it.If heat-resistant dishes are not available, foil can be used.
- The device is closed, the temperature is set to +250 0C, the timer is set for 30 minutes.
If the fins start to burn, the cooking time will be shortened.
How to cook hot smoked bream in the oven
You can cook a smoked product in the oven with chips purchased or prepared independently. The bream is sent to the lower level of the household appliance.
Algorithm:
- Put 3-4 layers of foil on the bottom of the oven, fold the edges.
- Pour wood shavings.
- The appliance is turned on at 200 0C, when the first signs of smoke appear, the grate is placed on the lower grooves.
- Cover with foil with long edges, make several cuts in it.
- A pickled or salted carcass is laid, the edges are folded over the bream in the form of a pocket.
- The dish is kept in the oven for 50 minutes.
Allow the fish to cool before serving.
How to smoke hot smoked bream on the grill
The workpiece is salted for 2 hours dry. Then washed with cold water, remove excess moisture and make longitudinal cuts throughout the carcass.
The fish is wrapped with twine so that it does not fall apart, the thread should not fall into the cuts
The coals in the grill are pushed aside, chips are placed on them. The carcass is placed on the opposite side from the coals. The time for hot smoking of bream depends on the temperature. They look at the condition of the fish. If one side is browned and has acquired a light brown color, turn over to the other. The process will take 2-3 hours.
When the carcasses are completely cool, remove the twine
How much to smoke hot smoked bream
The cooking time depends on the method. It takes 40–45 minutes to smoke hot smoked bream at a temperature of 200-250 0C, for another 15 minutes. it is left in a closed container without fire; in time, the process will take within one hour. It will take up to 2.5 hours on the grill, 50 minutes in the oven, 30 minutes in the airfryer. On a baking sheet with straw, 40 minutes pass until fully cooked.
How and how much to store hot smoked bream
Freshly cooked hot smoked fish is stored on the top shelf of the refrigerator for no more than four days. To prevent the food from being saturated with smell, the carcasses are wrapped in baking paper. Foil or container can be used. If the humidity is high, then mold or mucus appears on the dish if the shelf life is violated. Such a product is unsuitable for consumption.
Conclusion
Hot smoked bream is used as an independent dish. It is served with potatoes or beer. You can prepare the product in nature, at home or on the site. As equipment, you can use a grill, smokehouse or oven.
