Calorie content Hot smoked fish - Nutritional value. How many calories

Beneficial features

The peculiarity of mackerel meat is that it contains no carbohydrates, but contains protein necessary for muscle tissue, as well as fats that strengthen the immune system and normalize metabolic processes.

Eating cold smoked mackerel promotes the following positive effects:

• strengthening the immune system;
• an increase in hemoglobin levels while maintaining normal cholesterol values;
• beneficial effects on the functioning of the central nervous system, elevating mood, relieving depression;
• ensuring and normalizing metabolism, gastrointestinal tract function;
• a positive effect on the activity of the cardiovascular system, preventing the formation of dangerous blood clots;
• improving the structure of hair and skin;
• prevention of the development of atherosclerosis, the occurrence of oncological tumors;
• positive effects on the functioning of the brain/spinal cord.

Cold smoked mackerel is very healthy. The phosphorus content in mackerel has a positive effect on the full functioning of almost all systems of the human body.

Hot smoking

There are a huge number of recipes on how to smoke salmon. The best results are achieved when using a smokehouse, preferably a factory-made one - they allow you to control the cooking temperature, which is very important when smoking, especially for the cold method. Moreover, such devices can be purchased at a very affordable cost.

Traditional recipe

Its peculiarity is the use of dry salting and cut into steaks or fillets of fish parts. Steaks can be smoked with the skin on; it comes off very easily after cooking.

The classic composition for pickling is 3 parts salt to 1 part sugar. You shouldn’t get carried away with spices, but adding a small head of garlic is acceptable, as is using lemon juice.

Dry salting of salmon

How to cook fish:

• The fillet should be salted more thoroughly on the thick part, applying less mixture to the thin part of the meat. The salmon should infuse for 3-4 hours;
• after salting, the pieces are thoroughly washed and dried with paper towels;
• place the fish on a greased rack covered with parchment paper, meat side down;
• the smokehouse is heated until smoke begins to emerge from the fruit chips;
• smoke for 12-15 minutes, making sure that the smoke is not too intense.

Pieces should be removed from the grill only after the fish has cooled; the skin should be removed before serving.

Wet pickling recipe

Let's look at how to smoke salmon in a smokehouse using a liquid marinade. With this method of salting, the fish will turn out to be especially aromatic with a bright, memorable taste.

As in the previous case, the base of the brine is salt, 100 g per liter of water, you can add a little allspice and a couple of bay leaves. Mix everything, pour the brine into the bowl with the salmon, and leave to marinate for 4-6 hours.

Salmon in marinade

When the fish is salted, it is washed, dried, and can be hung out for airing for several hours.

To start the smoking process, light a fire, place fruit chips on the bottom of the smokehouse, and install a container to collect fat. If the design does not provide for such an element, it can be made from foil. Place a wire rack on top and lay out the salmon, being careful not to let the pieces touch. Close the top compartment with a lid and smoke for about 40 minutes. If the pieces are relatively small, the fish will be ready 10 minutes earlier.

During hot smoking, the degree of denaturation of meat is quite high, so it is not recommended to remove the finished fish with tongs - it will simply fall apart. You need to let it cool and remove it using a wide spatula.

With semi-liquid marinade

We have already mentioned that the marinade can be semi-liquid. A whole carcass is prepared as follows:

• first, the fish is rubbed with coarse salt outside and inside;
• Prepare the marinade with a sour cream consistency: add salt, 4 tbsp. to a glass of olive or sunflower oil. l. sweet paprika, a couple of tsp. black pepper, stir;
• make transverse cuts on the carcass every 3-5 centimeters;

  
  Salmon with cross cuts

• rub the carcass with marinade, coating the cuts;
• wrap the fish in foil and place on a wire rack;
• vegetable lovers can add tomatoes and/or peppers to the fish;
• from the moment when smoke begins to emit from the wood chips, time it for 40-45 minutes;
• before the end of smoking (5 minutes before removing the smokehouse from the heat), pour fresh orange juice over the fish.

You need to remove it only after the carcass has completely cooled. If you cannot remove the whole carcass without damage, cut it into pieces at the places of the cuts.

Rum smoked salmon

The original recipe involves cutting a whole carcass into boneless steaks. It is recommended to remove the skin before smoking to better absorb the smoke.

For salmon weighing 2 kg. you will need half a glass of salt, a glass of sugar, 300-400 ml. light rum, pepper to taste, some fresh or dried herbs.

Cooking method:

• mix the dry ingredients, place the steaks in a bowl and pour in rum;
• after 15 minutes of marinating, drain the rum, wipe the pieces dry with paper towels, rub with the dry mixture and let it brew for 3 hours;
• pre-soak apple or alder chips in water for an hour;
• When cooking on a smokehouse, the smoking time will be up to 2 hours; in a grill at 170°C, it will take a maximum of half an hour to bring the salmon to readiness.

Smoked salmon on a cedar board

Salmon smoked on a cedar board

Smoking salmon in a smokehouse not on a grate, but on a cedar board is a rather unusual way of cooking, but the taste and aroma will be unforgettable.

For one large fillet you will need a little more than a teaspoon of salt, a little less allspice and the juice of one lemon.

How to cook:

• rub the prepared meat with a mixture of salt and pepper and let it brew for 30-45 minutes;
• the cedar board is soaked for 40 minutes, the salted fillet is placed on it;
• It is advisable to soak the wood chips too, so it will give more aromatic smoke;
• Place the board on the grill, close the smoking compartment, cooking time is about 40 minutes.

The cooled salmon is poured with lemon juice.

Smoked bellies in the apartment

For cooking at home, the best option would be a vertical (cylindrical) type smokehouse, for example, Bravo.

For 1 kg of salmon bellies you will need:

• 2 tbsp. l. coarse salt;
• half the sugar;
• 40 g wood chips;
• 1 tsp. lemon zest;
• 3-4 dried juniper berries.

Smoked salmon bellies

Before salting, the seeds are removed from the bellies, then the berries are ground in a coffee grinder, mixed with salt, zest and sugar. Rub the mixture on both sides of the pieces. Wrap it in a bag and place it in the refrigerator for several hours. There is no need to rinse after salting; just wipe the pieces with a napkin.

It is advisable to smoke in a suspended state, tying the bellies in pairs. A container for collecting fat is required. You need to cook for 40 minutes at a temperature of 75°C.

Finnish smoking

The recipe came to us from the north, and for smoking we will need either a special grill.

It is better to smoke a large carcass weighing several kg, filleted and pitted. For the marinade, take 250 ml. sunflower oil, the same amount of soy sauce, salt to taste (taking into account the salinity of soy sauce), 2 tbsp. l. sugar, a couple of cloves of garlic.

Lubricate the fillet on both sides with marinade, place it on foil and put it in the refrigerator for half an hour. After salting, the fish is placed on boards, and racks are placed and tied on top. All these structures are mounted around the perimeter of the Finnish grill. Smoke at 55-60°C for up to 50 minutes, periodically checking the degree of readiness of the meat.

Fish prepared in this way is so tender and tasty that it does not need a side dish.

Smoking heads

Smoked salmon heads

We have already said that almost everything can be smoked in salmon, except the entrails. Here is an interesting recipe for hot smoking salmon heads (you can cook it in your apartment if you have a cylindrical apparatus like Bravo):

• preparing brine. In 1 l. water, add 100 g salt, a little red hot pepper, 1 tbsp. l. honey (instead of sugar), a couple of bay leaves, a handful of coriander grains. Cook the mixture for 15 minutes, cool;
• put the heads in a bowl with the marinade and salt them for about a day;
• Before smoking, the heads must be ventilated by hanging them in the fresh air for 10-12 hours;
• wood chips are placed in the smokehouse, dried tangerine peel is added;
• put the heads in the smoking compartment, close the lid;
• bring the temperature to 50°C, smoke for 45-50 minutes.

The finished heads need to be ventilated by hanging them for several hours. A great dish to pair with beer!

Smoking the ridges

Smoked salmon ridges are a frequent guest on the shelves of fish departments of stores. You can prepare them yourself.

For a kilogram of ridges, on which a lot of meat remains in any case, take 3 tbsp for salting. l. salt mixed with 1 tbsp. l. Sahara.

With the dry method, rub the fish with the mixture, place it in a plastic container, and sprinkle a pinch of pepper on top. Salting in the refrigerator lasts at least 5 hours.

After washing the ridges, they are soaked for about an hour, tied in 2-3 pieces and dried for 30 minutes, hanging in the fresh air.

Drying salmon ridges

The prepared smokehouse is heated to 100°C, the ridges are laid, the temperature is reduced to 80°C and the fish is smoked for 20 minutes. You can smoke in any other device of a suitable type (microwave, oven, convection oven).

Salted smoked salmon with liquid smoke

One of the easiest and fastest ways to prepare a smoked delicacy.

For cooking 1 kg. salmon will need 5 tbsp. l. coarse salt, half the amount of sugar, and 3 tbsp. l. flavoring

How to cook:

• Fish cut into large steaks is marinated in a brine of liquid smoke, salt and sugar. Carefully coat each piece with this marinade with a brush or fingers;
• wrap the steaks in cling film, preferably in several layers, to ensure complete tightness, leave in a cool place for a day;
• wash the fish and wipe dry with napkins.

Ingredients for preparing salmon brine

Mono steaks are cut into strips, served with sandwiches or canapés, or added to salads.

Smoked salmon in the oven

You can smoke Atlantic salmon in a regular oven. Believe me, this cooking option will be in no way inferior to cooking salmon in a smokehouse.

Smoked salmon in the oven

One of the most popular recipes:

• the halves of the carcass are rubbed with a sugar-salt mixture and left for 4-5 hours;
• turn on the oven at 180°C, place wood chips on the bottom baking sheet, wait until they begin to emit intense smoke;
• After salting, the fish is thoroughly washed, wiped dry, laid out on a baking sheet, previously covered with parchment paper, and placed over wood chips;
• Smoking will take about half an hour.

The fish is served in a sauce made from mustard (4 parts) and honey (1 part). They are mixed and beaten with the addition of vegetable oil.

The second recipe, baking in foil with wood chips in the sleeve, is no less common:

• the fish, preferably cut into steaks, is salted, rubbed with a mixture of salt and sugar, you can add a teaspoon of fish seasoning. Salting lasts about half an hour;
• The chips (alder or apple) are placed in a bag made of thick foil, the edges are folded up and the sleeve is placed on the bottom baking sheet of an oven preheated to 200°C. Holes for smoke are made in the upper part of the bag;
• the steaks are washed, dried with paper towels and placed on a baking sheet covered with food foil;
• how long to smoke salmon in the oven depends on how large the pieces you have prepared; for fillets it is at least 50 minutes, for thin steaks – 35-40 minutes.

Smoking with tea

You should definitely try the recipe using dry black or green tea.

Ingredients for smoking salmon with tea

The marinade can be made in two ways: using soy sauce or using thyme.

In the first case, we will need 100 ml. soy sauce, equal parts of salt and sugar (1-2 tbsp.), 3 tbsp. l. tea leaves, two pinches of dried mint and 1 tbsp. l. fresh lemon juice.

The second recipe involves preparing the marinade in vegetable oil, adding a little dry thyme, and equal portions (3 tablespoons each) of salt, sugar, tea leaves and steamed rice.

The salting is the same in both cases: the fish is placed in a bowl with the marinade and left for 30 minutes.

The smokehouse can be made from thick foil by placing wood chips in it and wrapping it so that the ends remain slightly open and look up. All this stuff is placed on the bottom of a thick-walled pan. Place the fish on top of the grill for cooking manti and cover with a lid. Light the fire, wait for smoke to come out of the foil, reduce the heat to low and smoke for 20 minutes. The salmon needs to be cooled before serving.

What kind of fish is smoked?

To get a tasty and aromatic product, you need to use only the freshest fish for smoking. If it has been frozen, it is absolutely not suitable for cooking in this way. With proper preparation, quick-frozen fresh fish can be turned into tasty and aromatic smoked meat.

Almost all fish of the cod family (track, haddock, hake), as well as herring, halibut, mackerel, flounder, bluefish and some other varieties are on sale. You can also find river fish, but they are less popular because they contain quite a lot of bones.

Cold smoking at home

You can prepare cold smoked capelin at home without a smokehouse. And although the taste will be slightly different from that cooked in a smokehouse, the dish will also turn out very tasty and aromatic.

Cold smoked capelin recipe for 1 kg of fish:

1. Water - 1 l.
2. Salt - 3 tbsp. l.
3. Sugar - 1.5 tbsp. l.
4. Onion peel - 2 handfuls.
5. Black tea - 1 pinch.

First, let's prepare the fish: in this case, it needs to be gutted, heads removed and washed. Pour water into a saucepan and boil, and when the water boils, put all the ingredients except fish. Boil for 20 minutes, cool and pour the prepared marinade over the fish. Place it in a cool place for 3 days.

The recipe for cold smoking capelin at home consists of three days of salting. Then we take out the fish, place it on a paper towel and dry it. It is necessary to thoroughly dry it from excess moisture - to do this, hang the product on hooks or place it on a wire rack in a ventilated place. Cover from insects with gauze. As soon as the juice stops dripping, the fish is ready. Bon appetit.

salted and smoked fish calorie content

How to cook hot smoked fish with your own hands:

If you need to smoke fish by a certain day, you must first salt it. This will last 1-2 days, so plan everything in advance.

My fish was not very large, so 1 day of salting was enough for me. If your fish has a head, you can salt it and smoke it whole; I immediately had the fish without a head and entrails - this is convenient. After thoroughly washing the fish, rub it thoroughly with salt and spices. Place in the refrigerator for 1-2 days to salt. Of course, if you don’t have time, let the fish salt for at least 2-3 hours.

Before hanging the fish, it should be tied with twine so that during smoking it simply does not fall off (if you hang it by the tail). In this form, we hang the fish in a smokehouse with sawdust laid on the bottom (pre-soaked for 10-20 minutes). Close the lid of the smokehouse and fill the lid with water.

Set the heat to high and smoke the fish for 20-30 minutes, then reduce the heat to medium and cook the fish until fully cooked for another 20-30 minutes. In total I smoked the fish for 1 hour. Then, open the lid and take out the fish - beautiful, golden, aromatic, juicy and no worse than store-bought options, even better.

You can serve it either hot, by boiling new potatoes, for example, or cold, preferably with a glass of beer. We cut the fish into pieces, after removing the binding from it and serve it to the table.

Svetlana and my home kulinarochka2013.ru wish you all a bon appetit!

You will find how to deliciously pickle herring or any other fish in a step-by-step recipe with photos.

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Squid

In what form is mackerel useful in the diet?

Cold smoked mackerel, the calorie content of which depends on the composition of the chosen recipe, in finished form will only be beneficial if the product is of high quality, the amount of food consumed is limited, and there are no medical contraindications.

Experts recommend using mackerel when dieting, baked in foil or a sleeve, steamed, boiled in slightly salted drinking water or canned. It is advisable to consume any of these dishes with fresh or heat-treated vegetables.

Preparing fish for smoking

Cold smoked red fish turns out incredibly tasty and aromatic.

Initially, red fish must be carefully prepared. To do this, frozen carcasses are defrosted at room temperature or using cold water. Then the insides are removed. If the carcasses are smoked with the head on, then it is worth removing the gills. They may contain dangerous microorganisms that will cause poisoning or rapid spoilage of finished smoked meats. The fish must be thoroughly washed under running water to remove any remaining blood.

After this, the carcasses are thoroughly rubbed with coarse salt on all sides. You should not use iodized salt, as it can give an unpleasant aftertaste. Be sure to rub the carcasses with salt both inside and outside. If the back of the fish is thick enough, then you need to make several cuts, inside which a small amount of salt is poured.

Next you can start using spices. To do this, peel the garlic cloves and squeeze them through a press.

Then add granulated sugar, ground red and black pepper, a little dried basil, mustard seeds and paprika. The carcasses are sprinkled with the resulting mixture on all sides. A small bay leaf is placed in the places where the gills were located. Red fish is placed in a plastic bag and left to marinate in a cool place. It will take a day for medium-sized carcasses to marinate. To prepare larger fish, you need to wait two days.

Caviar

Nutritional value, composition and calorie content of smoked salmon

Smoked salmon is relatively low in calories, but contains high-quality protein, essential fats and several vitamins and minerals. A 100-gram serving of smoked salmon contains ():

• Calories : 117 kcal
• Protein : 18 grams
• Fat : 4 grams
• Sodium : 600–1200 mg
• Phosphorus : 13% of recommended daily intake (RDI)
• Copper : 26% of RDI
• Selenium : 59% of RDI
• Riboflavin : 9% of RDI
• Niacin : 30% of RDI
• Vitamin B6 : 16% of RDA
• Vitamin B12 : 136% of RDA
• Vitamin E : 9% of RDI
• Vitamin D : 86% of RDA
• Choline : 16% of RDI

What's more, smoked salmon is a rich source of omega-3 fatty acids, providing 0.5 grams of a combination of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) per 100-gram serving ().

These fats are considered essential fats because your body cannot produce them, so you must get them from your diet.

EPA and DHA are important for brain function, heart health, and healthy aging (, , ,).

Salt content

Due to the way smoked salmon is processed, it contains high amounts of sodium - 600-1200 mg per 100 g serving (,).

By comparison, the same serving of fresh salmon contains 75 mg of sodium ().

The IOM and USDA recommend limiting sodium intake to 2,300 mg per day to reduce the risk of heart disease and stroke (, ).

The World Health Organization (WHO) and the American Heart Association (AHA) recommend an even lower threshold of 2000 and 1500 mg per day, respectively (, ).

Because of this, you may want to monitor your smoked salmon intake, especially if you are sensitive to salt.

Conclusion:

Smoked salmon is an excellent source of protein, numerous vitamins and omega-3 fatty acids. However, it contains much more sodium than fresh salmon.

canned fish calories

Vitamins in Hot smoked fish

Hot smoked fish contains the following vitamins: Water, Sulfur, Chromium, Fluorine, Molybdenum, Nickel, Zinc, Chlorine.

Calorie content and chemical composition of other products

Hot smoking in a smokehouse

The procedure for preparing capelin in a hot smoked smokehouse is similar to cooking any fish. The carcasses are laid out on a grill, leaving free space between them for smoke circulation.

Thanks to its small dimensions, preparing hot smoked capelin at home in a smokehouse will take no more than 25 minutes. The temperature is maintained in the range of 85-100 degrees. Upon completion of smoking, leave the fish in a closed smokehouse for half an hour, removing it from the heat.

Hot smoked capelin in a smokehouse according to this recipe turns out no worse than store-bought. And to prevent the fish from becoming bitter, after 10 minutes from the start of smoking it is necessary to release excess steam; to do this, open the smokehouse slightly for a few minutes.

Capelin in the smokehouse

Selection and storage of smoked mackerel

Eating improperly prepared cold smoked fish is fraught with opisthorchiasis infection with possible damage to the pancreas.

To avoid such a threat, the following recommendations should be considered when choosing a product:

• a good fish is characterized by a golden and uniform color;
• the presence of light stripes on the sides of the carcasses indicates a violation of the technological process: too large a batch was processed in the smoking chamber, as a result of which the mackerel remained unsmoked on both sides;
• the presence of scratches, loose skin structure, cuts or stains on the fish is a sure sign of poor-quality smoking of raw materials;
• The absence of an appetizing odor characteristic of the finished product also confirms violations committed in the technological process or weathering of the aroma due to the fish being on the store counter for a long time.

For long-term storage of the product, room humidity (90%) and ventilation should be maintained. The packaging (container), if it is not a vacuum case, must necessarily allow air to pass through.

A safe place to store smoked fish is considered to be a separate shelf of the refrigerator, on which the mackerel will not come into contact or exchange odors with other products.

A freezer can become such a place, provided it contains a fresh, just prepared product, wrapped in foil (thick paper). The maximum shelf life in the refrigerator is limited to 72 days; at room temperature this period is 24 hours.

Vacuum packaging can extend the shelf life of smoked fish, as well as adding juniper branches or special substances during the cooking process that prevent the proliferation of pathogenic microbes.

A proven way to preserve the freshness of the product is to soak it in a solution of table salt and drinking water (1:2). The resulting composition should be used to saturate the cotton fabric in which the smoked food should be wrapped. Then you need to place the packaged product in thick paper and keep the food on the bottom shelf of the refrigerator.

Smoking methods

You can smoke fish in a homemade or commercial smokehouse. The second in most cases wins with better temperature control. In the online store you can order a very inexpensive unit for hot or cold cooking methods.

Hot

To smoke salmon or sturgeon using the hot method, you will need alder or pear, apple, or plum chips:

1. The fish is gutted, marinated according to the recipe, and then dried.
2. Place 2-3 handfuls of wood chips in the smokehouse, following the instructions. They make a fire.
3. Place the carcasses or pieces on a greased grate.
4. Place it in the smokehouse and place it over slightly burnt wood.
5. When white smoke starts to appear, time is noted, maintaining an average temperature of 90 degrees. White smoke appears after 10-15 minutes.
6. When the steam becomes intense, lift the lid to remove excess condensation.

A golden brown crust and fins that easily separate from the meat will signal readiness.

Cold

In the process of preparing cold smoked red fish, it is important to strictly observe the temperature. If you increase it, the meat will become either bitter or too dry.

The procedure looks like this:

1. The meat is thoroughly salted and then dried. Drying is necessary to obtain a dry, elastic product.
2. The fish is then hung in the smoker so that it does not touch.
3. Turn on the smoke generator and cook for the first few hours, maintaining the temperature to 30 degrees.
4. Only after 5-8 hours do they turn off the generator for a while. Then it is turned on again. The general time for most sturgeon and salmon is a day or more.

The largest carcasses can be smoked for up to 7 days intermittently. After cooking, the fish is ventilated for 1-2 days.

Types of smokehouses and methods

The devices for preparing smoked red fish are very different. You can make them yourself, order them from a master, or buy them in a store. The most expensive are considered to be handicraft universal smokers and smokers.

Home methods are somewhat inferior to traditional smoking, but the use of a cylindrical unit is considered the only exception.

Time and temperature

Cooking time greatly depends on the size of steaks, carcasses, fillets and can vary greatly. The data given is for medium-sized fish.

Most often, after the first preparation, the cook himself will understand how much time it takes to implement a particular recipe.

In nuts, dried fruits and mushrooms

In nuts and mushrooms, as in vegetables, protein is contained mainly in scattered form. Some types of nuts contain large amounts of protein, which will help restore protein balance in the body on a plant-based diet.

Contents (per 100 grams):

Calorie, protein, fat and carbohydrate counter

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B 100

gr.
Hot smoked salmon ridges
contain:

298

kcal

25

gr. proteins

0

gr. carbohydrates

22

gr. fat

Product Information

100 grams of product

Hot smoked salmon ridges

contains 298 calories, 22 fat, 0 carbohydrates and 25 proteins. You can create a menu with Hot Smoked Salmon Ridges by clicking on the button

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In what diets is it used?

Hot smoked salmon ridges belong to the group of high-calorie products

with calorie content from 200 kcal to 450 kcal per 100 grams.
This amount of calories helps increase lean body mass. The product also contains a very high amount of protein
, which allows you to quickly gain muscle mass and promotes the burning of subcutaneous fat due to the high concentration of protein and the presence of useful microelements.
The product contains a high amount of fat
.
It is known that hot smoked salmon is included in the group of products with a very low carbohydrate content
and is used in a low-carbohydrate diet. It is used for weight loss, weight loss or drying.

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Pickled

Canned

Cooking hot and cold smoked fish

In order for hot smoked salmon to be tasty and healthy, it is recommended to adhere to fundamental tips, which are combined into a single recipe. Note that it is not recommended to separate the skin, since it will act as a protective shell in the smokehouse.

The marinade will consist of salt, pepper and parsley. Dry mixture is the most affordable way to prepare pickling at home. You just need to generously sprinkle the carcass inside and out with the resulting mixture, wrap it in cling film and place it in a cool place for 5 hours. After this, the almost finished semi-finished product is washed with water and dried. Some people who like to experiment claim that a piquant taste will be ensured if one teaspoon of sugar is added to the resulting composition.

A water-based liquid marinade is prepared from almost the same ingredients, only the water is heated to better dissolve the salt or sugar. You may also come across recipes that indicate that there is no need to completely dissolve the spices. Bay leaves and other herbal spices should be crushed before adding them to the solution.

No one forbids you to try something of your own, making new discoveries, but you should know that some seasonings go well with the taste of fish, while others - not so much. Basil, lemon, garlic, rosemary, and peppers go well with salmon. Let us remind you once again that improvisation will not make changes to the smoking process itself, but will only give the taste a certain note.

Don’t forget that before placing the carcass in the smokehouse, it should be aired or at least wiped with a napkin.

It is necessary to smoke salmon with hot smoke in a special device. If it is not possible to have a full-fledged holiday in nature, while at the same time demonstrating the wonders of cooking, then you can use a convection oven, which will give the desired temperature for heat treatment, and the smell of smoke will help to imitate “liquid smoke”. But for lovers of truly natural products, it is better to prepare a smokehouse with your own hands.

A fire is made, and you need to achieve not a large flame, but rather its constancy. Alder sawdust is poured into the bottom of the smokehouse box. The fish is placed on special sieves, the box is closed on top with a lid and the process begins.

Fish smoked in this way will turn out to be a high-quality and tasty dish if certain conditions are met:

• smoke temperature is 90°C degrees;
• the duration of the process does not exceed 45 minutes;
• After reaching the degree of readiness, the product has cooled to ambient temperature.

The secret that cold smoked salmon contains is that the entire procedure takes place at a temperature of 25°C degrees. Your task is to fulfill this condition with all your might and means for a sufficiently long time. To prepare the brine, you can use the recipes described above, because the only difference is in the preparation. Salmon smoked with cold smoke will have a completely different taste.

The first 8 hours of smoking should never be interrupted. Therefore, you need to stock up on the required amount of firewood. Watch the intensity of the flame, because increasing the smoke temperature to 30°C degrees will lead to irreversible consequences. You will cross that fine line between cold and hot smoking. Depending on the size of the carcass, the entire smoking period may require 4 days or even a whole week. Experts always give the same advice: if the fish is left to air out for a couple of days after cold smoking, its taste will become even richer.