How to smoke hot smoked cod. Smoked fresh cod, Smoked cod, Smoked cod recipes by type of fish on Stalkerfish. Hot smoked fish video recipe

This fish has soft and white meat, there are no small bones, and large ones are easily separated. It contains vitamins and microelements that are preserved during smoking, so that the resulting dish will be tasty and healthy. The energy value of the product is about 100 kcal, so it is included in the menu for those who want to lose weight.

To cook fish, you will need a smokehouse that provides uniform heating and processing of fragrant smoke formed during the combustion of sawdust. Moderately fatty and soft cod is ideal for smoking. The cooking sequence is as follows:

1. Prepare the fish. It is better to use fresh cod, but you can use frozen. Defrost it gradually, preferably in the refrigerator. Clean out the insides, cut off the head and wash. Cut large fish into portions, cook small fish whole.
2. Marinate the carcass. Salting method differs different recipes hot smoked cod. The easiest is to rub the pieces with a mixture of salt, spices and spices or put in brine. You can add various ingredients, seasonings, lemon juice to the marinade according to your taste. Marinate the meat for 2-3 hours, dry with a napkin.
3. Smoke the fish. Pour 3 handfuls of wet sawdust on the bottom of the smokehouse, place a fat tray and a grate on them, lay out the cod. Close the lid tightly and put the structure on low heat. In 10 minutes. open the lid a little, releasing excess smoke, then close again and leave to cook for 25 minutes. Check the readiness of the fish. The skin should be golden brown and the meat should be well separated from the bones. Increase the cooking time if necessary.

Cool the cooked cod, wrap in foil and refrigerate. Hot smoked fish is stored for no more than a week. The taste and aroma also depend on the type of sawdust. You can use alder wood or fruit trees.

Purchased fish is too salty or fresh, there is a risk of poisoning, since it is impossible to know exactly the duration and compliance with storage conditions. Home cooking gives confidence in the quality of the dish and allows you to experiment with taste, choosing the most successful option.

An old-fashioned pastime of the big crack-eaters. This fish itself is not fatty, has a loose structure and is distinguished by a large amount of meat and the absence of small bones. And also does not have scales, which makes its processing easy. Smoked quickly, stored for up to 2 weeks and consumed cold. In the North, I always tried to buy smoked cod for both beer and vodka, and just to have dinner.

Recently I visited the cod capital of Russia, immediately ran to the market, took a couple of carcasses and ... let's say this: - I picked it up .... Bullshit! Obviously, several times frozen, small and, I'm sure, processed with saltpeter and other things. The inside is dry, like felt, but it smells great. What is it, chemicals? Although it has long been clear that TAM has long made a choice towards the external qualities of products.

Therefore, upon returning home, I immediately bought three fish, chilled, fresh and huge.
Salt simply:
Coarse (always!) salt 1 kg.
Brown sugar, 300 grams.
Ground pepper - somewhere 50 - 80 g.
Well, I threw a little dry thyme for the smell.
I smeared / rubbed a lot, and in the refrigerator for 8 hours. I highly recommend turning it over in the middle of salting, the pieces were large, so that it would be salted more evenly. By the way, after salting it is easy to determine how the process went: If the pieces have become darker, denser, and the skin has become tougher and a little “glazed”, then you are done.

Be sure to rinse the fish thoroughly and dry thoroughly with a towel. After we put the pieces on the grate for air circulation, and dry in the refrigerator. For a day.
You will be surprised how much liquid will flow out of the fish, so substitute something under the fish

The photo shows that I tied some pieces with twine, as industrialists do, some I left like that. I wanted to know the meaning of this action. Well, I found out...
In my opinion, if the fish is worthless, frozen, etc., then during heat treatment it will spread and fall apart, which will spoil its main purpose - the image.
In mine, I did not see a difference, the product was dense, oily and beautiful at the same time. And didn't want to fall apart at all.

Smoked on apple sawdust.

One hour at 80C + an hour and a half at 110C. Readiness was checked with a finger, as it began to lag behind the ridge, and it was ready. After that, it is worth letting the fish lie down in a smoker until it cools naturally.

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Vladislav Paikov

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Cod is prized for its tender, protein-rich and delicious meat. Lovers of delicacies will love home-cooked smoked cod.

Read below about the benefits and harms of eating this delicious fish.

Cod contains:

• Vitamins (B3, B4, B6, B9, B12, C, A, H, E);
• Trace elements (Zn, Se, F, Cu, I, Cr, Co, Ni, Mo);
• Macronutrients (K, P, S, Cl, Na, Mg, Ca);
• Polyunsaturated fatty acids.

Recommend cod fish and seafood for diabetes, atherosclerosis. Their regular use reduces the risk of heart disease. Omega-3 fats help reduce activity inflammatory processes lower blood cholesterol levels.

Useful effects of fish:

1. The condition of the muscles improves due to the high content of proteins.
2. Increases immunity.
3. Regulated, thanks to omega-3, the work of the nervous system.
4. Vitamins E and group B contribute to the improvement of hair and nails.
5. Strengthens the condition of bones, tooth enamel and gums, due to the presence of phosphorus.
6. Reduces the risk of a sudden deterioration in the work of the heart. Taking Fish Oil Improves Functions of cardio-vascular system in 2 weeks at healthy way life.
7. Omega-3 fatty acids in cod improve blood circulation to the brain and reduce depression and stress.
8. Vision improves.

The harm of cod is manifested in the fact that it accumulates a moderate amount of mercury, being predatory and large. Experts recommend eating it up to 0.2 kg per week. It is forbidden to eat cod:

• children;
• pregnant women and breastfeeding women;
• people with individual intolerance to the product.

Subject to the rules of smoking fish will not occur food poisoning, the finished product will not be saturated with carcinogens.

Cod smoking at home

Existing recipes for smoking cod differ slightly from each other. Consider the methods:

• Hot smoking in a smokehouse.
• Smoking in portions in the oven.
• Cold smoking in a smokehouse.

Cooking smoked cod it is easy to make in a special smokehouse, salting it with a dry or wet method. To do this, there is no need to use a wide variety of spices, you can do with just salt.

Hot smoking in a smokehouse

To get an appetizing hot smoked cod at home, you need to prepare it for salting. Frozen fish is thawed in the refrigerator for a day.

The hot smoked cod recipe is made at home in a smokehouse. Wood chips are prepared for high-quality smoke - 3 handfuls. Experienced smokers are advised to take from alder, aspen, apple or juniper.

Smoked cod calories

The low calorie content of smoked cod with a high content of easily digestible protein makes the dish satisfying. It is recommended to use it for athletes, and those who follow their figure.

100 g of smoked product contains:

• proteins - 26.7 g;
• fat - 1.2 g;
• carbohydrates - 0 g.

The calorie content of cold smoked cod is 115 kcal.

Hot-smoked cod in vacuum packaging lasts 2 months, and cold - 3. Smoked meat is used as an independent snack, as part of canapes, in fish salads. It goes well with herbs, pickled mushrooms, vegetables, eggs, hazelnuts, apples. Bon appetit!

The amount of nutrients in cod:

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Cod can be smoked fresh or frozen. Frozen fish - thawed, fresh - cleaned and aged for several hours in saline. Next, the fish is smoked using alder sawdust or wood chips until cooked. Next are the variations:

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