Bream of cold and hot smoked at home

Smoked bream is an amazingly delicious product, characterized by a special aroma. The technology of its preparation is quite simple, but is distinguished by multivariance. Therefore, you need to know how to smoke bream at home with a cold and hot way. Cold smoking bream can be stored for a long time, since the cooking procedure does not provide high temperature processing. And this means that the film maintains the maximum amount of vitamins and nutrients. The bream of hot smoked is more juicy, but at the same time such a dish refers to perishable products.

Cold smoking at home

The cold smoking method involves treating fish with cold smoke. Since smoke components have a preservative action, the shelf life of the resulting product increases to 2-3 months. Cold smoking bream calorie is 160 kcal per 100 g of product. In order for smoked bream, the recipe for the preparation of which is pretty simple, it turned out to be delicious and fragrant, it is necessary to equip a homemade smokehouse in a barn or under a canopy. The basic condition for the correct smoking is that the temperature of the smoke to which the fish will be processed should not exceed 25 ° C. Depending on the size of the carcasters, the smoking process can take from 1 to 3 days.

So that the bream smoked, the recipe of which provides cold smoking, has retained all the beneficial substances and vitamins, it needs to be properly prepared. First, bream must be thoroughly rinsed and remove the gills. Cleaning from scales fish is not needed, as this will allow you to preserve the juiciness of the product during cooking. Then it is necessary to accurately make an incision along the spine to provide a better salt. After that, the fish must be salted. The shell of the bream before smoking can be made in two ways:

By rubbing fish dry salt;
By soaking in saline solution.

The approximate consumption of salt with a dry salting is one tablespoon per kilogram of fish. To prepare the salt pickle, it is recommended to use 80 g of salt per liter of water. Soldering time fish is approximately 12-16 hours. As flavoring seasonings, it is allowed to use various spices. Then the bream should be crowned in low-dimensional water for about half an hour, then dry. This can be done, hiding a carcass to the wind. If the fish is large that inside it is recommended to insert spacers to speed up the drying process. At the end of the drying, bream must be fixed in smoking and start smoking the bream at home in accordance with technology.

Hot smoking at home

Bream of hot smoked is preparing very quickly. Such a product is obtained not only fragrant, but also very juicy and soft. It is important to know how to shrew the bream of hot smoked at home so as not to spoil the fish. The main differences of this method is that cooking occurs at high temperature -45-125 ° C. Bream of hot smoked, the caloric content of which is 172 kcal per 100 g of the product, can prepare for 40 - 120 minutes.

Fish preparation is carried out in the same way as when the cold smoking is performed. But only in this case, the pre-saline of the fish is more often used for approximately 6 hours in the saline solution. For its preparation, approximately 50 g of salt on a liter of water takes. With a dry salting, the recommended amount of salt is one teaspoon of salt per kilogram of fish. After drying a bream with a paper napkin, you can lubricate a carcass with a liquid smoke and rub a little pepper, which will give the product a unique fragrance and strengthen its taste.

Interested in how to smoke the bream of hot smoked, you must first learn how to equip a smoking on the database. If you plan to often smoke fish, then it is better to buy a ready-made mini smoking. You also need to be revealed with special sins, which can be purchased in supermarkets today. With independent preparation of sawdust, it should be considered that the Olhi or Osin wood is optimal. You can also use wood fruit trees, which will give a special fragrance with smoked fish.

Recipe cooking hot smoked breas in mini smoking

Bream of hot smoked, the recipe of which provides for the use of mini-smoking, is preparing very simple and quickly. For one smoking it will take a little sawdust, approximately half a cup. They need to pre-dunk in water so that they do not burn, but gave a lot of hot smoke. Next, the following are:

The prepared fish is laid out on the grid, which must be pre-lubricated with vegetable oil to eliminate the burning of the product;
At the bottom of the smoke, the slivers are stacked with a uniform layer;
The baking tray is installed for the fat flow together with the grille on which carcasses are posted;
The smokehouse is closed with a lid and put on a brazier in which the fire is pre-roaming.

It is important that the fire process first was strong, but as it is preparing the product, it should decrease. Bream of hot smoked at home in this way is preparing for approximately for a quarter of an hour. It is important not to reap the product, since otherwise it will acquire an ugly and unappicious black shade. It is allowed to check its readiness, opening the lid of mini-smoke. Shooting smoke from the fire should be removed after the fish acquires a beautiful golden shade.