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How to smoke cod in a hot smoked smokehouse. How to smoke fish in a smokehouse and without. Egg and onion salad with smoked cod

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 put it this way: - 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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Calories, kcal:

Proteins, g:

Cod is a wonderful fish with great taste in any form: steamed, stewed, boiled, fried. Due to its gastronomic qualities, smoked cod is valued, it is used on its own or for preparing various tasty snacks, with a boiled egg and fresh herbs (kalorizator). This is a table fish with tasty white nutritious meat, lack of small bones and fibers, well suited for hot smoking. The most valuable part of a fish is its liver, an excellent snack dietary product. From it, the production of gourmet canned food and fish oil has been established.

How to choose high-quality hot-smoked cod

The current fishing industry has a large selection of seafood and fish. To purchase high-quality smoked cod, inspect the product well, the color should be the same everywhere, study the label: the composition contains only salt and the fish itself.

The quality of smoked cod determines the smell - an unobtrusive aroma of smoke, if it is not there, it means that the product has stale on the counter already long time. If the product is vacuum sealed, the tightness of the vacuum packaging must be checked.

Hot smoked cod calories

The calorie content of hot smoked cod is 115 kcal per 100 grams of product.

Composition and useful properties of hot smoked cod

Although smoked cod is a low-calorie product, you can get enough of it due to the presence of valuable substances in fish, microelements useful for human health. Organic compounds are present:,

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Although the cod family has several dozen species, cod is considered its brightest representative, which inherited its name from the name of the class.

Although the word "cod" in translation means "stick". Perhaps this is how the fish was nicknamed for the peculiar shape of the body. There are more options associated with the splitting of meat, like a stick, a chip, and another version of the origin of the name rests on a peculiar sound, similar to crackling, when the muscles of the fish contract.

Now it is quite difficult to establish the linguistic truth, since the cod fishery begins even with the existence of the ancient northern peoples. The location of fishing centers in the northern geographic latitudes is due to the fact that cod lives in the waters of the Atlantic Ocean.

Codfish are considered centenarians. The average life expectancy is about 25 years. During this time, adults reach a length of up to two meters, and they weigh 90-95 kg. However, such giants are not entirely interesting as prey, since the “old” meat is tough and fibrous. The average standard on the market limits the length of the carcass to 80 cm. The domestic market is filled with imported products, since Russia, unfortunately, is not a leader in the supply of cod.


Traditions of harvesting from the past have come down to our days. There is an opinion that this fish miraculously saved the Scandinavians during long trips across the Atlantic. Until now, it is believed that cod is most adapted to long-term storage, and in those days the fish was simply dried, and it could lie for a long time even without salting.

Composition and caloric content - the main indicators

Despite the sharp decline in cod production, it does not lose its relevance and popularity. She earned such trust due to her qualities.

  • Cod is rich in protein, it makes up almost 35% of total mass fish. Protein is building material in the human body, so the use of cod helps to strengthen muscle tissue.
  • Low calorie content allows not to limit the contingent of consumers. Fish can be included in the diet even for those who adhere to the strictest diet. There are only 70 kilocalories of energy per 100 grams of the product.
  • Cod is easy to cook. Even novice cooks will in any case get a completely edible dish. Unpretentiousness in preliminary preparation contributes to this.
  • Cod keeps for a long time. Thanks to the specific chemical composition, cod meat is not exposed to active decay. Even hot-smoked cod can be stored for about a week, while similar dishes from other types of fish will not last more than a day.


The well-known fish oil, which is a universal medicine, is found in large quantities in cod, so this fish is interesting not only for food, but also for the pharmaceutical industry.

For those who are specifically interested in the composition of nutrients, it is enough to list a number of vitamins that are so necessary for our body, it consists of six varieties of vitamin B, nicotinic acid, biotin, vitamin A and C. Mineral substances are represented by elements such as chromium, potassium, phosphorus, calcium, magnesium, sulfur, zinc, chlorine, iodine, nickel. It's not quite yet complete list substances, but already such a list allows you to understand how rich in substances that are beneficial, cod meat.

Cod in the diet for medical reasons

At the same time, several doctors - narrow specialists can prescribe to their patients the inclusion of cod meat or liver in the diet. This suggests that science has recognized the healing or preventive properties of this amazing fish.


  • Reduces cholesterol levels.
  • Normalizes the activity of the central nervous system.
  • Destroys oncological formations.
  • Strengthens the heart muscle.
  • It has a positive effect on the development of the baby in the womb.
  • Rejuvenates the body.
  • Strengthens hair, nails, restores skin elasticity.

Treatment always takes time, so it is better to prevent diseases than to fight them. In this regard, it is recommended to consume cod meat for preventive purposes at least once a week.

Algorithm for hot smoking cod

Many readers are interested step by step recipe for cooking delicious dish. They may not be interested in technical details, although we would advise you to delve into the idea of ​​​​smoking with cold or hot smoke, so that later you can create successful projects on your own.

Cooking begins with defrosting. Only residents of the northern regions have the opportunity to cook fresh cod. The fish is delivered to the regions in a frozen form.


Although the automatic defrost program in the microwave allows you to quickly bring the product to its proper form, it is not recommended to use this function if you are going to smoke fish.

Here the integrity of the pieces or carcass, the elasticity of the fibers and their structure play an important role. With intensive defrosting, all these parameters are violated. As a result, you will get a shapeless, unpresentable product. You can speed up the process of natural ice melting by placing cod carcasses in cold water. Once this stage is completed, the fish, usually already gutted, is washed with water and wiped dry with a towel or napkin.

You can cook cod in the form of steaks, fillets or whole carcasses. The most important thing is to salt it correctly. If you decide to use dry pickling, then you will need salt, pepper, brown sugar and a little seasoning to taste. All this is thoroughly mixed and literally "rubbed" into pieces of fish.

Don't be afraid to overdo it with salt. Fish are known to have unique property: her meat won't absorb too much a large number of salt.


The second salting method involves the use of a liquid marinade. It is prepared from the same ingredients, only dissolved in water. The carcasses are placed in a bowl and filled with the prepared solution. The fish is salted for three hours. Here the opinions of different experts diverge:

  • Some advise to hold the fish longer in brine, and then soak it in water, getting rid of excess salt.
  • Others recommend salting in moderation, since cod is not very demanding on salting.

Immediately after salting, the fish is not placed in the smokehouse. There is still some moisture left in the fibers, and it can play a negative role. Cod meat already does not have elasticity, and moisture will turn it into a crumbling mass. Carcasses should lie down a little on fresh air in a well ventilated area. If time is running out, you can use artificial ventilation.

At home, the cooking process begins with a fire, as hot smoked cod is placed in a smokehouse. The priority of lighting a fire is dictated by the need to control the temperature of the smoke. It should not be higher than 120°C degrees.

Alder chips are poured into the bottom of the smokehouse. Material consumption is low. So, for one bookmark you will have to spend two or three handfuls of sawdust or wood chips. Even before laying the fish, it is necessary to provide for the release of juice. So that it does not fall on sawdust, a tray is placed under the sieve, where the liquid will accumulate. Carcasses on sieves are laid out so that there is a small distance between them.


Since it is often impossible to determine the number of fish frosts, it is impossible to be sure of maintaining the integrity of the carcass. In this regard, some masters recommend tying them with string, this is true for large fish, and only if you want to surprise guests with the beauty of the dish.

After white smoke has come out of a special hole in the lid of the smokehouse, you can start counting the time. Cod should be smoked for about half an hour at a temperature of 80°C degrees, and then the same amount at a temperature of 120°C degrees. This technology will allow you to save as many nutrients as possible and dry the fish a little before the final stage. It is impossible to remove ready-made carcasses immediately after smoking has stopped, as they may fall apart. It is best to be patient and wait for the fish to cool naturally.


cold smoking process

Smoked fish is one of the favorite types of snacks, but we can talk about more than just hot smoked fish. Cold smoked cod differ both in appearance and taste. Due to the fact that there is no exposure to high temperature, the meat fibers retain their original structure, which allows not only to store smoked fish for a long time, but also to preserve the natural taste, nutrients and vitamins.

However, you will have to sacrifice time. Cold smoking does not tolerate haste. Even in the process of cooking, you need to properly dry the carcasses so that excess moisture comes out of them. Pay attention to this process, it should take place in a cool and dry room, preferably with the movement of air masses. After a couple of days of such drying, the fish is placed in a smokehouse.


The device of the smokehouse allows you to pass smoke cooled to 25-30 ° C through the container. As a result, the whole procedure resembles drying fish, only the result will pleasantly surprise piquant taste. You should not rush to serve the fish on the table, it can be smoked for several days.

Since cod scales are represented by small teeth, its color can be used to judge the readiness of the fish. A sign for the end of smoking will be a golden color, evenly covering the carcasses. Two more tips can be cited as recommendations. After removing the fish from the smokehouse, let it lie down in a dark, cool room for 12 hours. If you plan to store the fish, then it should be wrapped in parchment paper.

To prepare a quality product, it is better to use fresh cod, in extreme cases, you can buy frozen. savory pulp white color contains virtually no bones, with the exception of the ribs and spine. Hot smoked cod is good both cold and hot. It can be served at the table as an independent dish or used as a basis for snacks with vegetables, eggs, fresh herbs.

During the smoking process, the fish retains a maximum of nutrients. The calorie content of cod is from 95 to 115 kcal per 100 g of the finished product. The indicator is quite low, however, the fish quickly saturates the body. Nutritionists recognize cod as a valuable component of weight loss diets.

Preparatory stage

To prepare the dish, defrost large fish, gut, remove the head with gills. Cut the carcass into large pieces of approximately the same size. Rub the fish with a mixture of salt and ground pepper with any seasonings. Put the product in an enameled container, leave for two to three hours to soak, you can do it in the evening and leave it overnight. Place the fish on a paper towel before starting to smoke to absorb excess moisture.

Another way: salting in solution for 6 - 8 hours. The degree of salinity is determined by the potato tuber, which is lowered into the brine - it should not sink. Before smoking, the fish should be soaked in ordinary water for half an hour.

cod smoking

For the cooking process, you will need alder sawdust, they need to be sprinkled with water and put on the bottom of the smokehouse. Place a tray to drain excess fat. The smoking process reduces the calorie content of the feedstock. Put the pieces of fish on the grill, cover with a lid. Release the first smoke, then heat the product for 20 - 25 minutes, the smoking time may increase if the carcasses are large. Fire is medium. At the end of cooking, you can add a little more wood chips to the drip tray and bring the fish to an appetizing, golden crust.

The readiness of the fish is determined by its color and softness: the fish should become golden, and the flesh should easily move away from the bones. Wrap the cooled smoked cod in foil and put in the refrigerator. In this form, the product can be stored for a week. Shelf life without a refrigerator - no more than three days.

How to choose the right cod

Individuals not exceeding 80 cm in length are subject to commercial fishing; specimens from 300 g to 4 kg in weight can be found on sale. When choosing a product, you need to pay attention to the following indicators:

  • whole carcasses should not be glued together, frost should be minimal and light;
  • the belly of chilled cod should not be yellowish and overdried;
  • fish should not have sharp or foreign odors.

original product good quality guarantees tasty and healthy smoked cod with the right texture and aroma. Inexpensive and easy to cook, fish is universal, it is useful for both children and adults.

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