Paradoxically, the special value among industrial fish is a relatively inexpensive herring. Its mining is produced in the waters of the Atlantic and the Pacific Ocean. The largest suppliers of herring in Russia deliver products from the Murmansk coast, the Baltic Sea, the Biscay Bay and the Atlantic Coast of Europe. But our main "lived" is located in the Far East.
Everyone knows that the raised herring presents an increased demand. Indeed, transporting this fish is very problematic, due to the fact that it is spoiled quickly. Therefore, on the shelves it can only be found in a salty or frozen form. Despite this, it is perfectly smoking, and the product is obtained with excellent taste.
Useful qualities of herring meat
If we consider the composition of herring from the point of view of energy-forming elements, then the average indicators per 100 grams will be as follows: proteins - 18 g, fats - 9 g. At the same time calorie content barely exceeds 100 kcal.
For the information of those who observe the diet, conducting the calculation of the energy balance, the fish containing only proteins and fats will not harm the figure. Fats are postponed in the body only under the action of carbohydrates, which are not here.
In direct form of fats and proteins are split, "carrying out" with them a certain energy. Simple words, eating fish not only does not harm the body, but is also useful, and if you remember that the meat of herring is a storehouse of trace elements (manganese, zinc, iron, selenium), then it is not difficult to appreciate the role in stabilizing the heart, brain , liver, influence on the rejuvenation of the body, the condition of the bones and a horn.
Some amino acids cannot be replenished by any alternative sources. Speaking about the benefits of fishing, it is necessary to note the properties of fish oil. Since childhood, we know that it is useful, but how and what? - It remains a mystery. It turns out that there are many vitamins, almost the whole range. In addition, fat is favorably acting on the condition of the cardiovascular system and reduces the risk of atherosclerosis.
The article may seem somewhat ibayav, if you do not mention the dangers of Herring. People who are at risk of gastritis, ulcers, hypertension, should limit themselves, but not exclude fish completely from the diet. You can always reduce the salt content, if we soak the carcass in tea or milk before use.
Smoking recipe with liquid smoke
Here, under the recipe, we will understand the sequence of actions not only for direct smoking, but also to prepare. Fresh or just a frosthed fish cannot be immediately sent to the smokehouse, without preliminary solvent, it is fraught with the appearance of an unpleasant smell or a taste, rotting, rigidity of meat and the taste of ordinary boiled meat without spices. The finished herring can easily get in the store, but the very smoking of herring at home as if the spicy taste appears, compared to the factory offer.
Feel the unforgettable fragrance of the smoke in combination with the amazing taste of smoked, not only the owner of a private house or giving. For apartment owners, there is a recipe for which you can get the maximum imitation of smoked fish. Why are we the process called imitation? The fact is that replacing a real smokehouse, which has a non-cash on nature.
In the case described, it is not without liquid smoke. We will not hide, this is a concentrated chemical that imitates the smell of smoke and allegedly the taste of smoked product, and if you still have to agree about smoke, it is not so unambiguous.
- You can defrost the herring in cold water, and at the same time under running water, it should be rinsed well. When removing the insides, it is desirable to leave caviar or milk.
- The resulting carcass rubbed a coarse salt, and the cavity is filled with onions and garlic. If from the listed products make a kind of mince with the addition of pepper, then the juice will be highlighted in the smoking process, which makes meat more loose and gentle.
- In the baking tray, made in the form of a bath, water poured. It adds several laurel leaves and liquid smoke. Fish will lie on the grille from above, without touching the liquid.
- In fact, smoking comes down to trivial baking, as the oven is turned on by 200 ° C of degrees, while the duration of the process lasts about 30 minutes.
- After turning off the oven, leave the fish to leave "remove" to the complete cooling. As a result, it turns out that the meat is escaping, but due to the evaporation of liquid smoke, it has a peculiar taste that resembles smoked.
Smoking on the Scottish Recipe
The peculiarity of the recipe that came to us from Scotland is not only in the composition of the ingredients for salting, but also in the principle of the cutting of the carcass, which is cut along the spine on the side of the back, but the belly remains solid. Such a carcass can be deployed in the plane.
Marinade is preparing not based on water based, but by dissolving the salt in strong tea. One liter accounts for 5 tablespoons of salts. Marido Herring is only 5 minutes. Such a short-term period is compensated for sufficiently long preparation.
Smoking fish should be about 8 hours, and finally the last feature makes it even bring to the dish until readiness. To do this, you can create several conditions: flasher on the grill, boil a couple, fry in a pan.
Recipe with lemon
In addition to the fact that lemon juice gives any meat an acidic taste, which, together with the aroma of citrus, turns into a piquancy, it has an even excellent splitting property. With lemon, you can marine meat and fish, if there is no desire to use a lot of salt or vinegar.
- Carcass herring is freed from the insides, and the head is cut off. It must be remembered that the black film covering the inner cavity gives bitterness, so it is desirable to get rid of it.
- Lemon is cut by thin slices, and an incision is made in the carcasters. Through it, the lemon is placed in the cavity. But you can use the incision made in the trouser to remove the insides.
- A bay leaf is added to the lemon. To the filling did not fall out, it is recommended to bandage a carcass to the rope.
- In order to suck out such a workpiece, it is enough to suck salt and put it in the refrigerator. After a couple of hours, herring can be shocked.
- It is necessary to use smoke smoke with hot smoke. With such a small amount of salt, cold smoking may not work. After 3 hours of exposure to the smoke, the dish will be ready. To make it tasty, it is recommended to use olhovy chip or oak sawdust.
Herring in soybean sauce
Before you begin to consider this recipe, it is necessary to emphasize that the herring of cold smoked will be prepared on it. This is a method of processing at which the smoke temperature does not exceed 20-40 ° C degrees.
Before placing fish in the smoke, you need to make the marinade correctly. The fact is that a long stay at the specified temperature will certainly provoke the reproduction of microorganisms, which will lead to rotting and spoilement of fish. There is only one output, which consists in removing moisture from the fibers. It is possible to do this with salt or how to dry carcasses.
The herring of hot smoking of such difficulties does not cause, since the high temperature kills all the extra fauna.
Now let's go directly to the recipe itself. Soy sauce can serve as a salt. The latter can be completely excluded from the list of ingredients. Fish will have to fresh, as the fibers should be well soaked by the prepared marinade. The carcass is rubbed with sugar, then turns into a film or package and sent to the refrigerator. Within 12 hours it will not give your own juice, and the film will not give it to it. At the next stage, the fish must be removed from the refrigerator and soak in soy sauce for a couple of hours.
For the reader, the option is most interesting when not only the fish smokes, but also seasoning to her. At home you can prepare rice, sugar, tea and cinnamon. All ingredients are mixed, and the fish put on top to the grille. With a cold way of smoking, you will have to wait for readiness for several days. But the resulting product can be stored in the refrigerator a long time. Yes, and meat without heat treatment will save more beneficial substances.
A few words about fuel
The smoke that was distinguished by the increase in fuel penetrates the fibers of the product, and since smoked meals will be used, the selection of suitable wood is particularly important. This smoke should not harm health, and should not negatively affect the taste qualities of the product. In this regard, coniferous rocks are immediately excluded. The high resin content will lead to the appearance of unpleasant odor, as well as to the release of carcinogens.
According to experts, fruit breeds are excellent. But it is better not to experiment here, but to take an apple tree or cherry. Plum sawdust can also contain resin. If there is no possibility to stock up with such a fuel, you will have to buy it in the store, but there will be an Olkhov Schiep, which is also perfect for any type of smoking. Before bookmarking in smokers, sawdust or chip is recommended to moisten with water to avoid fire.
Despite the rather time-consuming process of training, smoking meat and fish has become one of the loved studies of the subsidence. Food obtained by natural smoke will be much less harmful than proposed factory prepared dishes.
