Smoked trout is a fish that not only has an exquisite taste, but is also beneficial for the human body.
Its meat contains the necessary fatty acids, vitamins and microelements, its calorie content is low, 100 g of trout, smoked in any way - 0 carbohydrates! Is it possible to smoke trout well at home and how many ingredients and time are required? What fish do you most often make sandwiches with?
- With trout 27%, 107 votes
107 votes 27%107 votes - 27% of all votes
- With salmon 24%, 94 votes
94 votes 24%
94 votes - 24% of all votes
- With sprats 20%, 77 votes
77 votes 20%
77 votes - 20% of all votes
- With salmon 14%, 54 votes
54 votes 14%
54 votes - 14% of all votes
- With herring 8%, 33 votes
33 votes 8%
33 votes - 8% of all votes
- Other 7%, 29 votes
29 votes 7%
29 votes - 7% of all votes
Total votes: 394
16.10.2019
- With trout 27%, 107 votes
107 votes 27%107 votes - 27% of all votes
- With salmon 24%, 94 votes
94 votes 24%
94 votes - 24% of all votes
- With sprats 20%, 77 votes
77 votes 20%
77 votes - 20% of all votes
- With salmon 14%, 54 votes
54 votes 14%
54 votes - 14% of all votes
- With herring 8%, 33 votes
33 votes 8%
33 votes - 8% of all votes
- Other 7%, 29 votes
29 votes 7%
29 votes - 7% of all votes
Total votes: 394
16.10.2019
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How to choose trout for smoking
The color of trout individuals depends on their habitat. As a rule, trout meat is pinkish-reddish in color; sometimes there is a white or yellow fillet.
Fish selection rules:
• use only fresh fish;
• selection of specimens of almost the same size (this is necessary so that smoking is carried out evenly).
Fresh fish has bright red gills and bulge-shaped eyes. The presence of any foreign odor indicates deterioration of the product.
This is important to know
What are the benefits of trout? It is known that this amazing fish contains a huge amount of minerals, vitamins and proteins; the meat is well absorbed by the body. The unique Omega-3 acids contained in the product help strengthen blood vessels, improve the functioning of the brain, nervous system, and gastrointestinal tract.
Speaking about the benefits of trout, it should also be added that usually by including this incredibly valuable fish in the diet, one achieves increased performance and gets rid of hypertension and depression. The product is recommended for sports and dietary nutrition.
Preparing for smoking
Preparing large fish involves cutting the carcass into layers and dividing it into steaks.
Before smoking, special spacers are inserted into the belly of the fish. This is necessary for uniform smoking both inside and outside. In addition, you can put bunches of greenery under the gills. It will give the fish a special aroma. However, this advice is only for amateurs. Most people only need salt; trout is considered a very tasty fish.
An example of using spacers is shown in the photo.
What is smoking
Before we begin describing the recipes, let’s figure out what the smoking process is. This is the effect of various substances contained in smoke smoke and components on the surface of the fish. The substances have bactericidal and antioxidant effects. By penetrating the meat, they prevent its spoilage. The smoking result depends on the permeability of the product. This property is increased by pre-salting. As a result, the fish will become tender, acquire a great taste, a piquant smell and a beautiful golden skin.
IMPORTANT! Smoking extends the shelf life of any product.
There are 2 methods - cold and hot. The differences lie in the cooking time and temperature. The longer the fish is smoked, the lower the temperature needed.
Pre-salting of fish is carried out using wet or dry methods. When drying, the trout is rubbed with salt outside and inside, and a little is added to the gills. Then the fish is placed in a container and put in the refrigerator.
Smoking process
Many beginners wonder how to smoke trout. Everything is extremely simple.
Required ingredients and materials:
• trout (2-3 pieces);
• salt and pepper (to taste);
• smokehouse;
• sawdust or wood chips (preferably alder).
Before starting the process, it is necessary to install several halves of bricks, on which the smokehouse will later be installed. A fire is built between the bricks. It is better to use large firewood, they make good coals.
If a new smokehouse is used, the following steps must be taken:
• wash the container thoroughly;
• put on the fire for 15 minutes (without trout).
These actions are necessary to prevent unpleasant odor and taste of the finished fish.
It is important to lubricate the smokehouse grates with vegetable oil before placing the carcasses. This will make it easier to remove the cooked fish.
The next step is to lay alder sawdust (3 handfuls) in an even layer on the bottom of the smokehouse. The layer must be lightly watered. There is no need to add anything else, otherwise the fish will acquire a sour taste when smoked. Next, a container is placed on the bottom, serving as a tray (available in the smokehouse kit). The trout is salted and placed on prepared grids. The fish should lie in such a way that the juice does not flow out of the belly. The next step is to close the smokehouse with a lid and place it on the fire. Cooking time – 45 minutes (for the quantity of fish indicated above). After the specified time has passed, the smokehouse is removed from the coals and the smoke remaining in the container is released. Cooling time – 5 minutes. After this, the grids with fish are removed.
Ready smoked trout is shown in the photo.
Composition and properties of smoked fish
Smoked trout has an extraordinary taste and benefits for the body. The Omega-3 acids contained in the product help normalize cholesterol levels in the blood. Minerals such as iodine, magnesium, zinc are needed by the body for:
- strengthening the immune system;
- stabilization of the nervous system;
- normalization of the cardiovascular system;
- improving metabolism;
- maintaining normal vision;
- slowing down aging;
- accelerating regeneration processes.
The benefits of hot smoked meats are combined with high nutritional value. For 100 gr. trout account for:
- 27.7 gr. squirrel;
- 14.2 gr. fat
The smoked product does not contain carbohydrates, which has a beneficial effect on the digestion of fish. To get the maximum benefit, you should consume trout in doses.
Cold smoked trout
The process begins with salting the trout. This is necessary to destroy harmful microbes and increase shelf life. The cold method involves a dry salting method.
Cooking involves the following sequence of actions:
• the prepared carcass is placed in the smokehouse;
• smoking time – 60 minutes;
• after the allotted time, the cold smoke supply mode is turned on (there are no specific recommendations on how long to smoke trout in this mode, it usually takes 25-30 minutes);
• cooling of the dish;
• decorate the trout with lemon slices and lettuce leaves;
• serving to the table.
The finished dish is shown in the photo below.
The essence of cold smoking: only moisture evaporates due to processing with cold smoke. The fish is simultaneously dried and subjected to a smoking process. This process stops when half the moisture has evaporated from the fish. The required criterion for cold smoke is no higher than 30 degrees. This temperature will protect the fish from excessive fat loss and excessive drying.
How to smoke fish in a smokehouse on a grill?
If the smoking device is not too large, it is most convenient to place it on the grill. The coals under the smokehouse should be distributed as evenly as possible, it is a good idea to leave a few unburned logs, but the fire should not be too strong.
As the smoker heats up, white smoke begins to come out. This means that the alder (or other) chips have warmed up and the smoking process has begun.
When the smokehouse is properly warmed up, the burning logs can be removed and smoking can continue using only coals. For medium-sized fish, the process will take no more than half an hour.
Before opening the lid of the smokehouse, you should wait until it has completely cooled down and smoke has stopped coming out of it. Trout can be considered ready when the surface of the carcass turns a dark golden reddish color. If the fish is still light, it means it is damp.
Hot smoking trout
The recipe for hot smoking trout in a smokehouse requires the following components and materials:
• fresh product;
• device for hot smoking (smokehouse);
• sawdust (chips);
• flavoring additives.
Sequencing:
• cleaning and washing of carcasses;
• salting of the product;
• making a fire;
• laying sawdust or wood chips obtained from apple, alder or pear trees on the bottom of the container (3 handfuls are laid in an even layer);
• installation of a tray (purpose - fat drainage);
• installation of a special grill, lubricated with vegetable oil (installed above the level of the pan);
• thoroughly rub the fish with salt, add black pepper (ground), place dill in the belly;
• placing the product on the grill (it is necessary to leave space between the carcasses);
• covering the smokehouse with a lid;
• cooking process for 40-45 minutes;
• opening the lid;
• cooling the dish (during this time, do not remove the racks from the container);
• placing on a prepared plate;
• serving to the table.
The finished dish is pictured below.
How to smoke trout on a grill
It is more convenient to cook fish on a grill in a grill, but you can also build a place out of bricks.
Smoking technology:
- The wood chips are pre-soaked in water for 20 minutes. Before use, squeeze them out so that there is no excess liquid that will simply flood the fire.
- Place the alder chips in a grill set over heated coals.
- Place the prepared carcasses on the grill.
- Cover the semi-finished product with a pan of a suitable size. Cooking time 25-30 minutes. If desired, you can remove the original lid and grease the carcasses with soy sauce.
How and for how long can you store smoked trout?
The required conditions and time for storing fish are presented below.
⇒ Cold method. Store at a temperature of “-5” degrees, 90% humidity, ventilation (fish should be packaged so that air flows freely). It can be stored for up to 50 days in the freezer.
⇒ Hot method. Store at a temperature of “-2” degrees. Maximum storage time is 3 days.
A way to extend shelf life is to use vacuum packaging. This container can increase the shelf life of fish up to 3 months.
Smoked trout with liquid smoke
Using this recipe, you can cook delicious trout at home without a smoker. Step by step steps:
- The carcass is cleaned, the entrails are removed, the head, tail, and fins are cut off.
- Wash thoroughly and dry.
- Cut into portions and coat with smoke.
- Then sprinkle with salt, seasonings and place in several bags.
- Place in the refrigerator for a day.
- Every 4 hours the fish is turned over so that it is salted more evenly.
- After salting, rinse and leave in the kitchen for 2 hours. During this time it will wilt a little.
- Start cooking: wrap the carcass in foil and place in the oven at 190 degrees.
Useful qualities of fish meat
You can meet trout both in the sea and in fresh water bodies. However, now we are talking about two completely different species, which differ not only in their habitat, but also in their internal composition. The meat of the saltwater fish has a scarlet tint, while the meat of river fish is slightly pink. The external color largely depends on the period, the diet of the fish, and the color of the bottom. The “calling card” of most individuals is the olive color. There are many small spots on the body surrounded by bluish rings.
Rainbow trout fishing is developed in Norway. The fish received this name due to the bright stripes that are located on the sides. This species can reach a length of up to 90 cm; at this size, their weight exceeds 2 kg.
Taste and benefits are the two main qualities for which our fish is considered very valuable. It is rich in vitamins, and it contains the entire known series. Omega-3 acid has a positive effect on many processes in our body, and we also need to remember that fish is a source of such rare elements as iodine, potassium, zinc, which are quite difficult to obtain from other products. With all the wealth listed above, the calorie content does not exceed 90 thousand calories per 100 grams. This indicator is considered extremely low, because some products of plant origin are higher in calories than trout meat.
All substances, if their actions are considered comprehensively, help normalize the functioning of the brain and central nervous system, reduce the risk of atherosclerosis, and increase the overall tone of the body.
Let's return once again to Omega-3 acids. Recently, it has become fashionable to “chase” this component, since it has been proven that it is it that lowers cholesterol levels in the blood, and its effect on strengthening the heart muscle is used to prevent myocardial infarction.
Regular consumption of trout in any of the types sharply reduces the risk of developing oncogenic formations. Gradually, all the above facts are proven scientifically, so trout often becomes one of the prescriptions not only of nutritionists, but also of doctors. For example, medical professionals recommend including trout meat in your diet if the patient complains of high blood pressure. Those who are struggling with obesity don't have to worry about extra calories. The proteins and fats contained in fish can be absorbed almost completely in a record short time. You also need to take into account that properly cooked fish does not cause any allergic reactions.
The overall picture would be incomplete if we did not mention harm. Indeed, even such a valuable fish can cause harm to the body, but this will only happen if a person develops an individual intolerance to the product.
Fish selection
Smoking recipes differ, but the first condition for an ideal result is the correct choice of raw materials.
Smoking recipes differ, but the first condition for an ideal result is the correct choice of raw materials. In the case of home cooking, you should definitely pay attention to:
- Freshness of trout. High-quality specimens have bright, bulging eyes, gills with a red tint, an elastic surface without deformation, and a pleasant fishy aroma.
- Carcass sizes. To ensure that the product is salted and cooked evenly in the smokehouse, you should select the same fish.
Hot smoked trout will turn out amazingly tasty, juicy and tender if you follow the rules for preparing fish and cooking technology.
