We'll figure it out with such a scrupulous question, which is given for sure every visitor of the seafood department store. Why do any red fish call salmon? If you approach this in detail, the name "Salmon" is a certain collective way.
The fact is that there is a family of salmon, whose representatives are similar in many external signs, this, salmon, humpback, society, trout. Each of these fish is called salmon. In the encyclopedia, "salmon", as the species does not mean. On this we are completing the bringing of scientific facts and talk about fish, using the generally accepted name, especially since we are interested in a completely different question.
Useful qualities of salmon meat
Salmon can not be called freshwater fish nor marine. His range can change, and the same individuals walked within the pool. In general, all salmon are known as a source of delicacy - red meat and salmon caviar.
It should be noted that the average Russian cannot allow the regular use of this fish, so it is trying to prepare the most refined dish from the produced product.
Not only taste quality introduced salmon into the status of expensive and delicacy fish. Its meat contains a lot of items that are in its pure form in the body. You can not get such a "gift" from each product, so the fish is often used when some health problems occur. In addition, the legendary fish fat, considered by Panacea, is present in natural form in salmon meat, this is an additional source of vitamins and amino acids.
The taste of the fish prepared at home and lead to the emergence of the desire of the uncontrolled consumption of this delicacy. However, we stop ourselves, thinking about the diet. It is not recommended to be excessively abused by one product in any case, but relative to salmon, it is safe to say that it is dietary food. The content of carbohydrates is close to zero, and the main mass fraction (except for water) falls on proteins that are easily absorbed in the body.
Fat in the composition of fish contribute to the normalization of the work of the nervous system, are sources of antioxidants that prevent aging increases immunity, fill the body with a vitamin complex. With sufficiently low calorie, which is only 142 kcal per 100 grams of the product, this fish is a truly valuable find from a medical point of view.
Microelements falling into our body when solving salmon meat, directly affect the functioning of some organs or entire systems. Phosphorus strengthens the bones, teeth and hair, iodine will be useful for the work of the endocrine system, calcium also plays the last role for strength and simple bones. Fish is included in the diet and on the instruction of doctors. Potassium not only improves the work of the heart muscle, but also serves the cause of excess of excess fluid from the body.
Salmon homemade smoked
Smoked fish can be purchased in any shopping center, but only self-preparation gives a unique effect when you together with excellent taste you get another whole sea of \u200b\u200bemotions, benefit from staying in the fresh air and, of course, a friendly company.
In order to prepare this delicious dish, a little theoretical knowledge will be required, as well as effort, because we sometimes do not even guess your abilities. Salmon, worsted by any of the available ways, will be delicate of consistency, presentable in appearance and with excellent aroma.
All known recipes are based on the fact that smoking is made at high or low temperatures. The principle of this process is generally united, it comes down to passing through the fibers of the fish of fragrant smoke, which is all other, is a good preservative.
Preparatory work
It is unlikely that anyone wants to admit a fatal error in the process of preparing a dish, which will cause a product damage. Indeed, sacrificing the money that I had to lay out for the fish, it is impractical. That is why all recipes begin with the phase of choosing fish and its salt. First of all, you should understand that smoking salmon in the smokehouse will cost much cheaper, guarantees the naturalness of the product and will allow you to make your own preferences in the recipe.
Sometimes we have no choice, in what kind of fish will be sold in the store, but if there is an alternative, it is advisable to buy chilled salmon. Now it is necessary to decide whether the carcass will deteriorate entirely, or separated on the fillet and steaks.
When cutting a carcass, there is practically no waste, since even salmon ridges contain a lot of meat and to be smoked. If you wish, you can postpone and then add to the soup.
If there is no need to get rid of outsiders, then you should not abuse with different spices. Salmon meat itself is very tasty and rich. When preparing for smoking the house, pieces are washed in water, and then generously rubbed salt. Experts say that the use of liquid marinada will make meat hard. Collible steaks (fillet or whole carcass) wrapping foil and give it in 5 hours. Preferably salmon put in the refrigerator.
After completing the specified period, salt remains will have to be deleted. It is easiest to make it elementary soaking in pure water. Slices slices are washed and wiped dry with a towel. You can even leave them for a while in the fresh air. In about an hour, the fish is sent to the smoking. At this stage, it makes sense to drink a little meat with black pepper.
Preparation of liquid marinada
Some of us cannot believe that the dry marinade, which was mentioned above, will allow efficiently salinity fish. The brine in this respect is given preference. Well, and for this category of people there is a good recipe.
- It is necessary to take a sufficient amount of water so that the future marinade completely hid the carcasses or slices of salmon.
- In a ratio of 1 to 10, salt is added to it. Sugar needs to be taken in the amount of 1/5 of the satched salt. All elements should be dissolved, but it is not necessary to communicate until complete dissolution, as it is optional.
- Next is added the crushed bay leaf, several black pepper peas and dill. With seasonings and herbs, you can experiment, but we listed exactly those that are well suited to red fish.
- The wheels brine are not enough for the meat to be completely immersed, they are rubbed slices, and abundantly, and on top of the fish is covered with a food film. In the smokehouse, the product will go only in a day.
In order not to suffer with the selection of spices, we present the list of the most suitable, it is lemon, garlic, basil, rosemary.
You should not consider it as a council, because we have already formulated a popular vision on this occasion. You can experiment in one smoke bookmark to compare tastes. After singing in the marinade, the fish should also succeed.
Hot smoking
The most simple dish - hot smoked salmon. The technology of its preparation is quite simple, and in time the procedure is not costly. Firewood that will heat the smokehouse will suit any, but it is best to use oak, it gives heat for a long time, and the uniformity of heat transfer is the most important condition for smoking.
Inside the smoke should be applied to the chip of alder. It is advised by many lovers, as it is always available in the store. Pour a lot of chips should not be poured, a lot of moisture is contained in thick smoke. As a result, the fish will acquire a bitter taste.
Be sure to place the pallet in which the liquid from smoking pieces will be dragged. Fish is unfolded on special solutions, but these solutions are pre-lubricated with oil. You need to smoke any product with a tightly closed lid. The lid determine the rated temperature. Water dripped on it, and if the latter does not hit, but evaporates at high speed, then the temperature regime is normal.
About 10 minutes after the smoke came from a special opening in the lid, the cover is turned off. It is necessary to get rid of excess moisture. If this is not done, then the meat will become loose, as if welded.
By closing the lid, we are waiting for another 15 minutes. All this time, the temperature should not exceed 90 ° C degrees. It is not so difficult to assess the readiness of the fish, but the last stroke will be the ease of separating the fin from the selected piece. Now the smoke is recommended to remove from the fire and leave to cool. Since the sieve was lubricated by oil, then the fish will not be difficult for a tray. The resulting dish should be used for a day - two. The duration of storage such fish is not famous.
Cold smoking
Salmon of cold smoking is preparing for a long time, you need to patience. The fact is that the temperature of the smoke does not exceed 30 ° C of degrees, and this does not allow the meat to "weld". The cold smoking method is considered more complex in all respects. Despite the fact that the salting of meat is produced according to a similar algorithm, the processing itself is significantly different.
For the first 8 hours, in no case cannot be chopping smoking, otherwise the fish can be spoiled. The duration of the full cycle depends on the device. But if you do not make particularly large breaks, you can meet the day. Here, the degree of readiness can not be determined, because the salt splits fibers and proteins, so the meat of proper saline salmon can be used even without smoke processing. In general, the degree of readiness is assessed by the culinary itself.
To high-quality red fish, you can add juniper twig in the chip. Some seek to get a golden crust. If it is only in the presentation of the fish, then a few pins of tea and a sugar spoon mixed with sawdust will help.
Having finished the smoking process, do not rush to immediately put the dish on the table. Heavy smoke is too saturated, it can have a bitter taste. Fish must be performed first for several hours. After that, it can become an excellent snack capable of stored for a long time.
