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Cold and hot smoked flounder at home

Cold and hot smoked flounder at home


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Fish delicacies are a great way to diversify your daily menu. Hot and cold smoked flounder has a bright taste and unique aroma. A properly prepared product will delight even seasoned gourmets.

Is it possible to smoke flounder

Almost any river or sea fish can be used as a basis for a delicacy. Flounder is distinguished by very tender and juicy meat, which, during the smoking process, is saturated with a bright aroma of smoke. In places of commercial fishing, it is prepared fresh, while in other parts of the country it is necessary to be content with frozen food.

Smoked flounder meat is incredibly tender and juicy

When smoking hot or cold, it is worth considering an important point. Over time, the flounder meat begins to deteriorate and taste bitter. To avoid any trouble, it is recommended to remove the skin from the fish immediately after finishing the smoke treatment. If the finished product is eaten within the next 24 hours, the integrity of the peel can be preserved.

Calorie content and benefits of the product

Many nutritional experts argue that home-smoked flounder is healthier than many meats. It contains a huge amount of Omega-3 polyunsaturated fatty acids. This element normalizes the work of the digestive and cardiovascular systems. The low calorie content of hot smoked flounder makes it a special guest in weight loss and nutrition programs. 100 g of the finished product contains:

  • proteins - 22 g;
  • fats - 11.6 g;
  • carbohydrates - 0.g;
  • calories - 192 kcal.

A cold smoked product, in addition to its ideal taste, is capable of preserving more useful compounds. At low processing temperatures, proteins and many vitamins are retained. 100 grams of cold smoked flounder has a lower calorie content in comparison. One serving of the delicacy contains up to 160 kcal.

Like any other fish, flounder is a storehouse of beneficial vitamins and minerals. In addition to a large amount of protein and fatty acids, it contains manganese, phosphorus, calcium and sodium. Elements that are especially important for the body are zinc, potassium and magnesium, which improve the functioning of the heart and related systems.

Choosing and preparing flounder for smoking

Far from the fishing regions, it is quite problematic to find fresh fish for preparing gourmet delicacies. But even a frozen product, with the proper skill, can be turned into a culinary masterpiece. It is only important to correctly follow a few recommendations when choosing.

Important! If a chilled flounder is presented on store shelves, you should pay attention to its eyes - clear lenses speak of a quality product.

It is recommended to select flounder carcasses of similar size for even cooking.

Most often, fish is frozen right during fishing in special refrigerators installed on ships. A product properly prepared for transportation has a minimum amount of ice. Abundant glaze indicates multiple defrosting cycles of the flounder. Such a product should be discarded - the meat has lost its structure.

Defrosting and cleaning

Getting fish back to normal is one of the most important cooking procedures. Violation of this process will not allow you to get the same taste in the future, and also guarantees the absence of high-quality photos of hot or cold smoked flounder. The most traditional way to defrost fish is to refrigerate it for several hours. Depending on the size of the carcasses, complete thawing can take up to 36-48 hours.

Important! Slow defrosting ensures that the meat structure and juiciness are preserved.

The main goal in preparing raw materials for smoking is to preserve the juiciness of the product. That is why you should refrain from pouring hot water into the carcass. It is best to place the fish in cold liquid for several hours.

The thawed flounder must be prepared for further smoking. Her head and large fins are cut off. The stomach is ripped open with a sharp knife and the entrails are removed. Then the carcasses are thoroughly washed and sent for further salting or pickling.

How to salt flounder for smoking

Although the fish itself has a rather bright taste, it is recommended to process the carcasses in a special mixture before starting to cook. There are many ways to salt flounder for smoking. The dry method is best suited for the hot fume method. For the most popular salting recipe you will need:

  • 300 g of coarse salt;
  • 25 g ground pepper;
  • 3 cloves of garlic;
  • 2 tbsp. l. ground coriander.

Salting with spices significantly improves the taste of the finished product

All ingredients are thoroughly mixed in a small container. The resulting mass is rubbed on the flounder from the outside and from the inside. The fish are piled on top of each other and pressed down by oppression. It will take about 4-5 hours to completely saline medium-sized individuals. After that, the carcasses are thoroughly washed in running water and dried with a paper towel. Before starting hot or cold smoking, the fish is slightly dried in the open air. Enough 1-2 hours before the appearance of a dryish crust.

How to pickle flounder for smoking

The use of brine allows you to get more versatile flavor combinations compared to traditional pickling. Pickling is a faster process. Enough 2-3 hours of soaking in the mixture. The most popular marinade recipe requires:

  • 2 liters of water;
  • 200 g of salt;
  • 10 black peppercorns;
  • 10 peas of allspice;
  • 5 bay leaves.

Water is poured into a saucepan, salt is dissolved in it and a fire is turned on. As soon as the liquid boils, pepper and chopped bay leaves are spread in it. The marinade is boiled for 5 minutes, then cooled to room temperature. The prepared liquid is poured into the fish. After 2 hours, it is washed and smoked.

Lovers of brighter marinades can use other recipes that will significantly improve the taste of the finished fish. For cold smoked flounder in a smokehouse, you can use a spicy honey brine. To prepare it you will need:

  • 2 liters of water;
  • 150 g salt;
  • 2 tbsp. liquid honey;
  • 15 peppercorns;
  • 2 tbsp. dry coriander;
  • 1 cinnamon stick

A large number of marinades will allow everyone to choose the perfect combination for themselves

All ingredients are mixed in a small container, which is placed over medium heat. As soon as the liquid boils, it is removed from the stove and cooled. The resulting marinade is poured into flounder. It is kept for 3-4 hours, then washed and sent for further processing.

How to smoke hot smoked flounder

The fastest way to make a delicious delicacy is by fuming at high temperatures. To smoke hot-smoked flounder, you need any sealed iron container. Most often, an ordinary smokehouse is used, installed on a grill or on an open fire. A more modern equipment is a barbecue woman with the ability to adjust the temperature inside the container. Even an ordinary metal bucket with a sealed lid can act as a budget option for a smokehouse.

Important! Hot smoking occurs at a temperature of 80 to 140 degrees. It takes 15-30 minutes to cook medium-sized carcasses.

In the absence of a summer cottage, you can create a delicious delicacy even in a small apartment. The development of kitchen technology makes it possible to use for these purposes not only special smokehouses with a water seal, but also ordinary multicooker, pressure cooker and airfryer. For simpler recipes, you can use liquid smoke in combination with a skillet or oven.

In all the videos, you can see that wood chips are required for hot-smoked flounder. The most popular are apple, cherry and beech, but chopped alder wood is the best for flounder. This choice is due to the minimum emission of harmful substances during smoldering. The chips are pre-soaked for 1-2 hours, then squeezed out and placed in a smoking container. Sufficient wood should be added to ensure a continuous flow of smoke.

Hot smoked flounder recipe

Strict adherence to all instructions guarantees an excellent result. It is not recommended to put the smoker on an open fire - the chips will instantly burn out. It is worth preparing the coals so that the heat from them is the same as for a kebab. If an open fire is used, it is recommended to build a special rack for the smokehouse.

Several handfuls of soaked wood chips are poured into the bottom of the iron box. Then set the tray for the fat flowing down during the hot smoking process. The next step is the installation of grates or hanging hooks on which the dried flounder carcasses are placed. The lid of the smokehouse is hermetically closed and the device is placed on the fire.

Hot smoking takes from 30 to 45 minutes depending on the type of smokehouse

2-3 minutes after the start of smoking, the first trickles of white smoke will appear. After 10 minutes, you need to open the lid to let off excess steam. Hot smoked flounder will be ready after half an hour. It is slightly weathered in the open air and served at the table.

Recipe for hot smoking flounder in a barbecue maker

A distinctive feature of the device is the ability to maintain the target temperature by adjusting the opening of the air duct. At the bottom of the barbecue, a large amount of coal is poured and ignited. A small foil plate with a sufficient amount of moistened chips is placed in the center.

The lattice of the device is lubricated with vegetable oil and the salted flounder is spread on it. The barbecue lid is closed and the temperature is adjusted to 120 degrees. Hot smoking of fish lasts 35-40 minutes. The finished product is slightly ventilated and served.

How to smoke stuffed flounder

To create a brighter culinary masterpiece, you can fill the fish with an original filling. She should make the finished dish more juicy, but not shade it too much. To prepare the filling you will need:

  • 40 g salted lard;
  • a bunch of parsley;
  • 1 tbsp. Sahara;
  • 1 teaspoon lemon juice.

The greens are finely chopped and mixed with the rest of the ingredients until smooth. The resulting filling is stuffed with previously salted flounder. It is laid out on grates and greased with vegetable oil. Smoking lasts from 20 to 40 minutes, depending on the type of device. The finished dish is served chilled.

Smoking flounder in an electric smokehouse at home

Modern kitchen technology makes it easy to make real delicacies. Not being able to install a normal smokehouse in a summer cottage, you can cook flounder in an ordinary electric smokehouse with a water seal. Such a device does not take up much space and guarantees the absence of smoke in the apartment.

Important! Taking into account the vertical structure of the electric smokehouse, it is recommended to select small fish.

The electric smokehouse allows you to get the perfect delicacy in an apartment

Moistened alder chips are poured into the bottom of the smokehouse. The salted flounder is tied with twine and hung on hooks. The device is closed, a water seal is installed and connected to the network. The smoke pipe is taken out into the street. Smoking takes about half an hour. The finished delicacy is served cooled down.

Cold smoked flounder recipe

It is this method of preparation that allows you to get the most valuable delicacy. Cold smoked flounder meat at home turns out to be incredibly tender. Due to low temperatures, fish retains fat and nutrients.

The flounder is hung on hooks in a special cabinet for cold smoking. A smoke generator is connected to it, the bowl of which is filled with chips of fruit trees. The duration of cold smoking can be from 24 to 48 hours, depending on the size of the carcasses. The finished delicacy is hung out in the open air for 2 hours to get rid of excessive amounts of smoke.

How much do you need to smoke flounder

To fully cook the fish, you must strictly adhere to the recommended time. It is important to remember that harmful microorganisms actively multiply in raw meat. To completely protect yourself from possible consequences, the total duration of cold smoke treatment should be from 24 hours. It takes less time to smoke hot smoked flounder, but at least half an hour at a temperature of 120 degrees.

Storage rules

Despite the long salting, the shelf life of the finished product is rather short. Smoked flounder spoils already on the third day after the end of processing. Its skin begins to rot, making the meat bitter and tasteless.

Important! Smoked fish is kept in a separate airtight container to prevent odor from spreading throughout the refrigerator.

The finished product is stored for no more than three days in the refrigerator

To preserve the finished dish a little longer, peel off the skin from the flounder immediately after cooking. Fillets are sealed in a vacuum and placed in a freezer. At a temperature of -10 degrees, the aroma of smoking lasts up to a month.

Conclusion

Hot and cold smoked flounder can be a great addition to the dinner table. The bright taste and powerful aroma of smoke will not leave indifferent any seasoned gourmet. A large number of cooking options will allow everyone to choose the ideal method based on their capabilities.

Reviews of hot and cold smoked flounder

Sergey Matvienko, 47 years old, Vladivostok

In our region, flounder is one of the most common fish. Accessibility makes it popular. Almost every inhabitant of Primorye knows how to cook flounder in several ways - boil, fry or smoke. The most popular processing method in our family is hot smoking. Salt fresh fish for several hours, and then quickly smoke it. It turns out incredibly tasty. No extra spices are needed.

Alexander Raevsky, 59 years old, Grodno

2 years ago, I assembled a cold-type smokehouse with a smoke generator on my site. Recently I have tried many recipes - from beef to bream. I liked the hot smoked flounder very much. I treat it with cold smoke for 30 hours. The result surprises even those who do not like fish at all. Flounder meat is less fatty, so it is quite difficult to overdo it with its use.


Watch the video: How to smoke fish (February 2023).

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