Cold smoked smokehouse Cold smoking is the processing of specially prepared products with smoking smoke. As a result of this processing, the products acquire a specific smoked taste, and the natural chemicals that make up the smoke

Hot smoked smokehouse Hot smoking is a very exciting activity. In addition to the pleasure you will experience in the process of preparing hot smoked products, you will also receive delicious culinary products. So, let's look at the structure itself

Smoking technology The essence of smoking is that meat is cooked using hot smoke, which is released from the firebox by smoldering (absolutely not burning) firewood, wood chips or sawdust. Smoldering is caused by an open flame under the bottom of the smoking chamber. For

Wood for smoking Suitable tree species The quality of smoking, in particular the aroma, color and taste, depends on the type of wood you choose. Even the duration of storage depends to some extent on the smoke produced by combustion of a particular type

Smoking process As we know, smoked products have a wonderful aroma and unforgettable taste. But where does this taste come from? All thanks to the smoke. It contains a number of substances that are responsible not only for appearance, but also for the shelf life of smoked meat and fish. IN

Cold smoked ham with juniper For smoking we will need: beef - 1 kg, salt - 50 g, sugar - 10 g, juniper berries - 10 pcs. For smoking, take the lower part of the beef thigh. The meat must be cut into equal pieces, washed and dried. Berries

Cold smoked lamb ham For cooking you will need: lamb back - 1 kg, salt - 80 g, sugar - 3-5 g, bay leaf, black peppercorns and paprika - to taste. Cut the lamb into several identical pieces, wash and dry .Salt,

Goose with cold smoked apples For cooking you will need: goose carcasses - 2 pcs., bay leaves - 3 pcs., red pepper, black pepper, cloves, coriander - 2 g each, apples - 0.35 kg, salt - 150 g Goose carcasses are chopped in half and remove all bones except the paws. Meat

Cold smoked pink salmon Pink salmon belongs to the salmon family, so it needs to be smoked in the same way as other salmon representatives. Cold-smoked and hot pink salmon are equally tasty, but differ in cooking technology. If the fish carcass is frozen,

Hot smoked perch In order to smoke it, we need the fish itself, salt, dishes for pre-processing (this can be an ordinary kitchen pan, plate or even a plastic bag) and, of course, a hot smoker. Before as

Dancing from the stove to the computer!!

https://youtu.be/njTx952441k

Using a very sharp knife, make a cut from head to tail along the ridge. We make an incision to separate the abdomen. We make an incision along the fins from head to tail. And another cut near the head.

We separate the fillet from the bones, pressing a very sharp knife against them as much as possible.


We also separate the second fillet.


Turn the fish over and separate the two fillets from the other side in the same way. So we got four fillets and fish soup.

I cut the halibut into fillets and left one piece to smoke. I have long been interested in the technology of smoking in a frying pan. The halibut was salted, wrapped in film and left in the refrigerator overnight.
Smoking halibut
The next day. Prepare the mixture for smoking: 3 tablespoons of alder chips, 2 tablespoons. Chinese tea with smoked taste, 1 tsp. cinnamon, 2 tbsp. sugar, a few peppercorns (crush). Wrap the mixture in foil in an envelope and make holes with a knife (4-6) in the upper part. Make sure not to puncture the bottom layer.
Now you need a suitable frying pan with a tight-fitting lid and some kind of stand on legs. I have a stand for sterilizing jars somewhere, but I couldn’t find it, I took a stand for an alcohol lamp, of course it’s not ice, but for the first time I thought it would be fine. You can adapt some kind of grating...

Place a foil envelope in the pan. Now the stand has legs.
She laid fish on it. Now turn on high heat and close the lid, wait 7-10 minutes so that our wood chips and tea begin to smolder. The pan will become hot. Then turn the heat down and, without opening the lid, cook for another 10-15 minutes. Fish is a very delicate product, so it reaches full culinary readiness after 15 minutes of hot smoking. Turn off the heat and leave for 30-40 minutes, again without opening the lid.
And then....

In conclusion, I will say that the cooking time depends on the fish. It took my orphan piece 10 minutes to turn golden. That's all. In the last lines I hasten to say that.... the taste is extraordinary, although I would like the fish to be denser, it's still a little loose, but that depends on the fish.

One of the most delicious products obtained using the cold smoking method of fish is, without a doubt, halibut. This is a fish of the flounder family, very fatty.

Cold-smoked halibut acquires an exceptional taste, rightfully elevating this product to the elite category. Therefore, cold smoked halibut in stores is very expensive, although it is not as rare as it was just a dozen years ago.

If you really love cold-smoked halibut, you can learn to cook it yourself using the automatic “Dachnik”. The name itself suggests where it can be used, since such a device, of course, cannot be placed in a city apartment.

She will do the most tedious and time-consuming part of the work for you - she will monitor the adjustment of the required parameters, because cold smoking halibut requires smoke of a certain temperature and quite a lot of time.

The process of cold smoking halibut is quite complex, so when you enjoy the taste of the finished product, you understand why it costs so much.

Cooking process cold smoked halibut

So. For smoking, take halibut weighing approximately 3 kg. It is cut into fillet pieces, which are salted and, additionally, a little black pepper is added. Salting continues for 12 hours. Then you need to rinse the salted fillet pieces for at least 3 hours, and carefully remove the pepper. That's it, the halibut is ready for smoking.

Now the pieces of fish are placed on a sieve, placed in the smoking chamber, the “Dachnik” smokehouse is activated and smoked for 4 hours. Attention! After 4 hours, you need to remove the pieces of fish from the smokehouse and blot them with a cloth soaked in... vodka! Now sprinkle again with a mixture of white and black pepper and return to the smokehouse, where the process will continue for another 18 hours. That is, compared to other fish, cold smoking of halibut is carried out relatively quickly.

The temperature of the smoke is kept within 25-30 degrees; if it is lower, the duration of exposure will be longer.

Of course, every smoking lover has his own little tricks and secrets; you can’t tell everything. But it can be argued that if you get carried away by this business, then you will soon have your own little secrets and special recipes, the execution of which gets better and better from time to time will be facilitated by such a wonderful thing as. After all, another big advantage should be considered the repeatability of the result, which can extremely rarely be obtained using a homemade smokehouse.

Halibut – white fatty fish. For those who love fish, this is a real delicacy. It is wonderful in any form: fried, boiled, salted. But smoked halibut is considered especially tasty. It can be used as great snack, add to salads or use for canapés and sandwiches. You can cook halibut yourself in several ways - in a hot smokehouse, cold smokehouse using liquid smoke. This process is not entirely simple, but the result will appeal to gourmets.

Composition, calorie content of smoked halibut

In addition to their excellent taste qualities, halibut is considered a very valuable fish. It is beneficial for the presence of a large amount of omega-3 acids, which are indispensable for the health and strengthening of the body. Also, halibut has a rich composition of vitamins and minerals.

Most of the fish fillet is easily digestible protein. The product is easily digested, absorbed, and does not cause heaviness in the stomach. But it is recommended to consume it in small portions, since the calorie content is quite high.

For 100 g of smoked product there is:

• Protein – 15.74 g.
• Fat – 15.30 g.
• There are no carbohydrates.
• Calorie content is 213 kcal.

Consumption of fish is contraindicated for those with individual intolerance and for young children.

Hot smoked halibut

To cook using the hot method, you will need a small home smokehouse, some spices, and alder wood chips.

Cooking process:

• Rinse the fish and dry with a kitchen towel.
• Cut into portions of 7-8 cm.
• Mix salt and a little black pepper. Generously rub the pieces with the resulting mixture and place in a cool place for 3-4 minutes.
• Place a handful of wood chips in the smokehouse and place a fat tray on top of it. Pour a little water onto the pan so that the dripping fat does not burn.
• Place foil on the grill so that the fish can be easily removed later. Be sure to make holes in the foil to allow liquid to drain.
• Place the steaks on the grill and close the smoker.
• Cook for 30 minutes. Then let cool slightly and serve, garnished with herbs and lemon.

Hot smoked halibut can be stored in the refrigerator for no more than 3 days. You can extend the period by using the freezer. Then it will be edible for a month.

Cold smoked halibut

For the cold smoking method, a special smokehouse is required. It can be either home-made or purchased in a store. Now you can purchase a domestically produced device at an affordable price, which is not inferior to foreign analogues. Cooking food in such a smokehouse greatly simplifies the process and does not require constant monitoring or special skills. In addition to the smokehouse, you will need sawdust and some spices.

Preparation:

• Choose a good fatty fish, weighing about 3 kg.
• Wash it, dry it, cut it into steaks.
• Rub thoroughly on all sides with coarse salt, you can add a little of your favorite spices.
• Place the steaks in a container and refrigerate for 12 hours.
• Wash off any remaining salt and let the fish dry.
• Load steaks into smoker. After 4 hours, remove and blot with a napkin previously moistened with vodka or dry white wine.
• Then place back and cook for another 18 hours. The smoke temperature should be kept at 25-30 degrees. If the temperature is lower (20-22 degrees), smoke for 3 hours longer.
• Hang the finished steaks in a draft. There they should dry for about 12 hours. During this time Strong smell will fade and the taste will become richer.

This dish can be stored for a long time. The timing depends on how the fish is stored. If you first wrap it in food parchment and place it in the refrigerator, it will be usable for 30-40 days. When frozen, fish can be preserved for up to 9 months.

Recipe with liquid smoke

The taste of this dish will be reminiscent of cold smoked halibut. However, preparing fish is much easier and faster. Using liquid smoke is considered harmful, but in small doses this ingredient will not cause any harm.

Will need:

• Halibut carcass.
• A handful of onion peels.
• Sugar, salt.
• Liquid smoke.
• Water.
• Lemon juice.

Preparation:

Rinse the whole carcass and dry with a towel. Prepare the curing mixture: 30 g of salt + 5 g of sugar per 1 kg of halibut. Rub the carcass on all sides with the dry marinade, sprinkle with lemon juice (1 tablespoon is enough). Place in a suitable container, cover, and refrigerate for 3 days. During marinating, the carcass must be turned several times to ensure even salting.

Halibut is a tasty, tender, fatty white fish. This appetizer will take pride of place on any table, because smoked halibut is an elite delicacy. It appeared on the public market about ten years ago, and today it can be purchased in almost every fish store, but it is by no means cheap. Much more profitable. This can be done in an electric smokehouse both at home and in the country. When smoking at home, you are confident in the quality and freshness of the selected fish, and for excellent taste, you can also add your favorite spices.

Halibut should be included in the diet from time to time, since it is rich in vitamins, Omega-3 acids, and thanks to the method of processing with smoke, the beneficial substances are preserved almost in full.

Cooking cold-smoked halibut is quite difficult, but the most delicate taste completely pays for all the effort. The finished dish will become a complete cold appetizer or an ingredient in a salad, but more on that later, first you need to smoke it.

Cooking cold smoked halibut according to a traditional recipe

We choose a fatty carcass weighing about three kilograms. Cut into pieces, salt and pepper. Choose. In order for the fillet pieces to be well salted, you need to wait 12 hours. We thoroughly wash the fish for half an hour, dry it and start smoking.

Place the pieces on a sieve so that they do not touch each other - this is necessary for good air circulation. In the “Dachnik” smokehouse, halibut is smoked for 22 hours. An important point: after 4 hours, the fish must be taken out and blotted with a clean cloth soaked in white wine or vodka. Place the halibut back in the smoker, sprinkle with a mixture of peppers (black and white work well) and smoke for another 18 hours.

Compared to other types of fish, halibut smokes quickly. It is important to monitor the temperature of the smoke; it should be within +25-30 degrees. The lower the temperature, the longer you need to smoke. So, at +20 degrees white fish smoked for at least 25 hours. It is convenient to monitor the temperature in the smokehouse using a special thermometer.

Each smoker has his own secrets for preparing delicacies; it all depends on the existing smokehouse, the choice of wood chips, the chosen recipe, because there are many of them. We bring to your attention several options for smoking the most delicate fish.

Recipe with sugar, lemon juice and liquid smoke

The following recipe will appeal to gourmets, because it uses spices, lemon juice and sugar. Cooking couldn't be easier - instead of a smoker, you'll need liquid smoke. That is why this recipe can be used by readers who do not yet have a smoker. So, let's start cooking:

• We buy fresh or frozen carcass. If you bought frozen, you need to defrost it without hot water and microwave oven. We don’t cut the carcass, but smoke it whole.
• Before starting cooking, weigh the fish and prepare a mixture of the following ingredients: for each kilogram of fish, take 20 grams of salt and 5 grams of sugar.
• Wipe the halibut with the resulting mixture, sprinkle with lemon juice, place in a bowl, cover with cling film and refrigerate for three days.
• During marinating, the fish must be turned over occasionally.
• After marinating the fish, prepare a decoction of onion peels in the following proportion: add a handful of onion peels to a half-liter jar of water, cook for 5 minutes after boiling, then let cool. The carcass needs to be rinsed well under running water. cold water, dry, place in cool broth for 40 minutes, and turn over from time to time.
• We take the fish out of the marinade, dry it and coat it on all sides with liquid smoke. The most convenient way to do this is with a pastry brush. We hang it in a cool room by the tail for a day. Place a bowl below into which the fat will drip. It turns out to be a delicious “cold” halibut. It will keep in the refrigerator for five days.

Liquid smoke will come in handy if you don’t have a smokehouse

Please note that hot smoking of halibut cannot be done without a special oven or smokehouse using liquid smoke alone, but for the cold method this recipe is good for its simplicity.

How to cook halibut using the hot method?

At home, halibut can turn out no worse than store-bought halibut. To do this you need your own smokehouse and, of course, fish. We bring to your attention delicious smoked steaks.

• We cut the washed halibut carcass into steaks.
• Rub with a mixture of salt and peppers (black, white, pink, red);
• Marinate for several hours.
• We put foil on the grill - this is necessary so that the fish can be easily removed from the grill. Don't forget to make holes in the foil for the fat.
• Place in the smokehouse for 25–30 minutes.
• Note: If you choose poor sawdust for smoking, the halibut may taste bitter. Choose alder chips or mix three tablespoons alder sawdust with another chip. Pour a little water into the pan so that the released fat does not burn and thereby spoil the taste of the finished product.

As you can see, smoking halibut is not difficult, and the result is amazing - the tasty, buttery fish will appeal to everyone who is lucky enough to try it. Don’t forget to share your recipes on the blog, perhaps yours will turn out to be the most delicious.

What is a fish like halibut? The harm and benefits of this product will be described below. We will also tell you about the features of this fish and its use in cooking.

general information

Halibut fish, the benefits and harms of which are known to few, is very popular among consumers. It is often called the “sea tongue.”

The fish in question belongs to the flounder family and the flounder order, which live in the northern seas. Halibuts are of very important commercial importance for many countries.

Description

The color of this fish can vary from light olive to black. The halibut's eyes are on the right side of its head. This fish is a predator and prefers to live at great depths or at the very bottom.

Spawning of marine life occurs in the winter season. With the onset of the summer season, halibut can be found near the shores at medium depths.

Experts distinguish several varieties of this fish. Some of them have long been listed in the Red Book. Small representatives of the flounder family reach only 2 kg, while the weight of large ones often exceeds 300 kg.

In what form is halibut sold in stores? The harm and benefits of this product are determined not only by the properties of its meat, but also by the method of its preparation. Mostly frozen or fresh halibut is found on sale. In addition, such fish can be purchased smoked or canned.

Properties

What properties does halibut have? The harm and benefits of the fish in question depend on its chemical composition. In turn, the latter is directly related to the type of halibut and its habitat. The same applies to the taste of fish and its energy value.

Peculiarities

Experts say that the further north the fish in question lives, the fatter it is. At the same time, it cannot be noted that the fats contained in this product are not harmful, but unsaturated.

Halibut meat contains omega-3 acids, vitamins A, B12, D and E, as well as seven different types of amino acids. In addition, this fish is enriched with minerals such as sodium, potassium, iron, phosphorus, magnesium, selenium and others.

Components

Halibut caviar, the benefits and harms of which are the subject of debate among many experts, is very often used in cooking. It is a partial product. In other words, during the production process natural casing, in which the eggs are placed, is not removed.

The ready-to-eat product is obtained by salting, as well as long-term aging (at least 10 days) in special wooden boxes. After this, the caviar is thoroughly washed and placed in barrels, where it is kept for another 2 weeks.

Partial caviar of the fish in question is considered a rather valuable species. It has earned its popularity among consumers thanks to its unusual taste.

Halibut eggs are quite large in size and have a natural beige color. But to give the product a more interesting appearance, some manufacturers often paint caviar black.

This product is often used to make canapés, sandwiches and tartlets. In Japan, it is popular in the same way as it is used to create various

Halibut liver is also actively used in cooking. She is several times more useful than the famous one

Calorie content

Is halibut high in calories, the harms and benefits of which should be known to all consumers? Each type of this fish has its own calorie content. For a lean product it is approximately 105 energy units. As for the calorie content of fatty halibut, it is equal to 142 units.

A special feature of the product in question is its unique ability to absorb oil and other dressings during frying. All cooks should definitely remember this fact, especially those who prepare dietary dishes. After all, after frying, halibut becomes even more caloric than at the very beginning of cooking.

Halibut: benefits and harm

A photo of this fish is presented in this article.

Experts believe that with the help of halibut meat you can quickly improve your vision and also normalize your metabolism. This fish also has a beneficial effect on the human cardiovascular system, helping to stop inflammatory processes and prevent the formation of blood clots.

Regular intake of the product in question significantly reduces the amount of homocysteine ​​in the blood, which, in turn, reduces the risk of atherosclerotic plaques.

By including halibut in your diet, you can easily support normal liver function. Also, the use of this product in combination with appropriate therapy can save patients from cancer in the early stages of development.

In addition to the benefits, using halibut in cooking can also cause significant harm to health. Therefore, it is contraindicated for people who suffer from hepatitis.

Also, this fish should not be included in your diet if you have allergies or individual intolerances. For problems with the gastrointestinal tract, the product in question can be consumed only in limited quantities and only after consulting a doctor.

Cold smoked halibut, the benefits and harms of which we also consider, as well as salted halibut, is extremely undesirable to include in your diet for young children and the elderly. Such fish will not bring any benefit to kidney and liver diseases.

The best and safest way to prepare the mentioned product is baking and boiling. Halibut that was caught in a polluted body of water can also be harmful.

In order not to harm your body, experts recommend carefully choosing fish in the store. It should also be prepared correctly and not abused during meals. If you follow these simple rules, eating halibut will only bring benefits.

Application

How is arrowtooth halibut prepared, the benefits and harms of which were described above? Such fish can be processed by all known methods. If this product is used for preparing holiday dishes, then it is best to combine it with various vegetables.

Caviar and canned halibut make sandwiches, snacks and salads very tasty and nutritious. Lean types of this fish are ideal for weight loss. They should be consumed 3-4 times a week, and then you will be provided with a beautiful figure.

In medical practice, halibut is used to treat Alzheimer's disease, as well as to relieve pain from keratoconjunctivitis sicca.

It should also be noted that halibut meat helps slow down macular degeneration. Some medicines are produced from the liver of this fish.

Companies producing cosmetic products also noticed the beneficial properties of the fish in question. Experts have found that halibut fat helps heal minor cuts and wounds, and also makes the skin smooth. Creams based on this product are also valuable because they prevent skin irritations and allergies, eliminate wrinkles, give skin elasticity, treat chronic dermatitis and fight acne.

Almost everyone loves fish, and in general one cannot help but like such a variety of white fish as halibut. It is rich in vitamins and microelements, has a very delicate, but at the same time rich taste. Due to the high content of Omega-3 acids, this fish is recommended to be included in the menu for the prevention of many diseases.

There are many options for preparing halibut, but it is especially tasty when smoked. In addition, smoked halibut becomes wonderful cold snack, which will decorate any table, or an ingredient in a wonderful salad.

Of course, you can buy ready-made smoked halibut in the store, but it is better to cook it yourself, because in this case you will be confident in the freshness and quality of the fish. Smoking halibut at home does not take much time, and the process itself is not particularly labor-intensive, but the result is excellent. So if you want to try it, we'll tell you how to smoke halibut at home.

First, choose a fish carcass, it should be fatter and thicker. In principle, it doesn’t matter whether the fish is fresh or frozen. Then we weigh it and for each kilogram of fish we prepare a mixture of 20 g of coarse salt and 5 g of sugar. Rub the fish with this mixture, put it in a bowl or on a plate, sprinkle it with lemon juice and, covered with a plastic bag, put it in the refrigerator for 2-3 days. During this time, we periodically turn the fish from side to side. When the time is up, make a decoction from onion peel: Add some husks to 0.5 liters of water, heat it up and let it cool. Wash the fish, dry it, place it in the broth for 30-60 minutes, turning it over periodically.

Then we take out the fish, dry it again, and using a pastry brush, coat it on all sides with liquid smoke (it is sold in stores). We hang the halibut by the tail (in a cool room) for one day, do not forget to place a plate under it where the fat will drip. After a day, you will have cold smoked halibut, which can be stored in the refrigerator for no longer than 5 days.

We would like to draw your attention to the fact that hot smoked halibut, which can be seen on store shelves, is almost impossible to make at home, since it requires a special oven.

You already have smoked halibut, and now we want to offer a delicious salad recipe with this amazing ingredient.

Ingredients:

Preparation

Wash the mung bean salad leaves and place on a plate. Fetu and fresh tomato cut into cubes, halibut into large pieces, and sun-dried tomato into thin strips. Mix all the ingredients, season them with olive oil and lemon juice and place the salad on the leaves.