A special royal delicacy ... Halibut! Home-cooked smoked halibut. Smoking Halibut, Hot Smoked Halibut, Cold Smoked Halibut Recipes by fish species on Stalkerfish Cold smoked halibut step by step recipe

A special royal delicacy ... Halibut! Home-cooked smoked halibut. Smoking Halibut, Hot Smoked Halibut, Cold Smoked Halibut Recipes by fish species on Stalkerfish Cold smoked halibut step by step recipe

03.01.2021 Beverages

A huge fish, as food for humans, has undeniable advantages over other similar inhabitants of the seas.

It consists practically of one tender and tasty meat with a high calorie content, it has almost no bones.
The ease of fishing, a fairly large population and the size of individuals determine its average price level.
Fish is very healthy. The liver fat of halibut contains 200 times more vitamin A than fish (cod) fat. Meat contains valuable Omega-3 acids, 7 amino acids, microelements of selenium, phosphorus, calcium, potassium and magnesium, vitamins A, E and D.

Regular consumption of halibut can prevent the development of Alzheimer's disease and loss of vision. Moreover, this fish is incredibly tasty. Dishes from it are prepared simply and quickly. Smoking at home does not create any particular problems and, unlike other heat treatments, retains all useful substances and properties in full.

Preparation for smoking

For smoking, you will need a fish weighing approximately 3-5 kg. Choose a greasy carcass with a good smell. Its scales should shine wet, and the meat should be white and firm. The freshness of chilled halibut can be easily checked by pressing your finger on it. If the dent quickly disappeared, then you can safely buy. It's fresh. Frozen fish often hide under a thick layer of ice. This means that they want to deceive you. Either the fish was frozen several times, or they increased its weight with the help of frozen water. You can store chilled carcasses in the refrigerator for no more than a week.

Before smoking the fish, it must be thawed and cut into pieces about 6-10 cm wide. For a carcass up to 3 kg, it is enough to cut off the head and remove the entrails. If you are confident about the quality of the fish, you can leave the liver inside or cook the liver separately.

To prepare meat directly for smoking, choose the recipe that you like best.

Cold smoking halibut

It is this method that preserves all the nutrients and useful substances in the product and allows it to be stored longer than with hot smoking.

A common recipe that uses a smokehouse.

Rub the halibut with a mixture of salt and pepper: 1/3 tsp for 100 g of salt. black pepper. Leave at room temperature for 12 hours.
Rinse with running water and place in water for 3 hours, changing it every half hour.
Dry the fish and place on the wire rack and place in the smoker for 4 hours.
Remove the halibut, sprinkle with water, add a little pepper with the pepper mixture and place back in the smokehouse.
Smoke for 18 hours at a smoke temperature of 25-30 o C.

Such a smoked product is stored for about a month in the refrigerator, without losing its amazing qualities.

The flavor of cold smoked halibut is largely dependent on the combustible material used to create the smoke. It can be chips, branches, and even better sawdust of juniper, alder, all kinds of fruit trees, hazel, bird cherry, etc.

Cold smoked at home involves the use of "liquid smoke". This recipe is convenient, but dangerous due to an overdose of carcinogens.

Rub halibut with a 5: 1 mixture of salt and sugar, sprinkle with lemon juice and, covering tightly, place in the refrigerator for 50-70 hours. Flip the slices once a day.
Prepare a decoction of half a liter of water and a handful of onion peels.
Wash the fish, dry it and place in a cold broth for 40 minutes.
Dry again and brush with liquid smoke.
Hang in a cool place with a bowl underneath to drain the fat.

In a day, an elite product will be ready to decorate your table. You can store it in the refrigerator for no longer than two weeks.

Hot smoking halibut

It is almost impossible to get hot-smoked halibut in an apartment. For this, a special oven or smokehouse is used. Therefore, we move to the dacha and prepare it there. The defrosted, washed carcass must be cut into steaks.

Prepare a mixture of salt and pepper. Rub the pieces of fish with it.
Marinate for 3-4 hours.
Foil can be placed on the grate by puncturing holes in it to drain the fat. Place the chopped halibut on it and place everything in the smokehouse for half an hour.

The smoke should be hot, not lower than 80 ° C. You can store hot-smoked halibut in the refrigerator for no more than a week.

When smoking, so that the dripping fat does not provoke combustion and does not make the smoke bitter, experienced specialists install a tray with a small amount of water.

Serving smoked halibut

You have prepared a wonderful gourmet product. Its calorie content is 142 kcal per 100 grams. Nutritionists assure that when frying, it increases by 4 times.

As a rule, this oily fish is rarely used for cooking other dishes, as it is itself a delicious elite product. Cold smoked fatty white meat is perfectly cut into thin slices of 3-5 mm and served on a separate plate, decorated with dill and lemon wedges.

Hot smoked halibut in the form of steaks is served divided into two parts, as the meat easily falls apart into layers. This is the best beer snack. He showed himself well in a hot salad with potatoes and savoy cabbage.

Smoked halibut is not stored for long because it is very tasty.

If you have any new, interesting recipes for cooking this wonderful fish or smoking it, be sure to share with us in the comments.

People began to eat fish in prehistoric times. It is not known how they processed it then: perhaps they first tried raw, then decided to bake it on charcoal, then they learned to dry and dry, and when salt appeared, it became even easier to keep the fish.

Smoking fish was also one of the ways to prepare it for future use. Salted and smoked fish until the middle of the 19th century, it was an everyday food product: after all, there were no railways at that time, and it was not possible to deliver fresh food anywhere in Russia. After the railroad networks appeared and expanded, smoked fish became a delicacy - at least they stopped eating it every day.

The benefits of cold smoked white fish

Smoked fish Is a product that preserves all the taste qualities of fresh fish. Moreover, its taste and smell for many people is much more attractive than the taste and smell of boiled or fried fish - because of the subtle "smoked" aroma.

Cold smoked fish retains more nutritional properties than hot smoked fish - up to 90%. Cold smoked fatty fish is especially useful, as it retains omega-3 fatty acids and proteins that are so necessary for our cells, including skin cells. It is a fatty red and white fish.

Smoked fish balyk retains its qualities for a long time - of course, if the fish was smoked correctly.

Halibut - cold smoked white fish

Today we will talk a little about cold smoked white fish... One of the most delicious fish is halibut. This fish lives at the bottom of the seas, and looks like a flounder, only much larger in size. Halibut also lives a long time - up to 40-50 years, and can grow up to 2 m, and weigh 150 kg. Of course, this rarely happens, but halibuts of 15 kg or more are caught quite often.

This fish has very tasty, soft, fatty and tender meat, and there are almost no bones in it. Smoked halibut It is considered a valuable delicacy because of its special taste, but it must be cut into pieces before smoking - a large fish may not smoke and cause poisoning.

Especially appreciated Norwegian halibut: its meat is white, firm and fat. Young halibuts have the most tender meat, but they are not bred in artificial reservoirs, so the smoked delicacy is quite expensive. Halibut nutritional value amazing: it contains both proteins and vitamins, especially B vitamins; minerals (phosphorus, magnesium, selenium, potassium), omega-3 fatty acids, and the essential amino acid tryptophan.

Most often mined blue and white halibut... In sinecor halibut a lot of omega-3 fatty acids and other useful substances - more than protein. At least, nutritionists and culinary specialists think so. And the meat of this species is juicier, more tender, and easier to cook, including smoking. Cold smoked halibut slicing is an exquisite delicacy.

Why halibut is useful. The health benefits of halibut
Vitamins and trace elements in halibut

Why is this halibut useful?? First of all, the high content of Omega-3, the benefits of which for human health have been heard a lot. These substances prevent blood clots and arrhythmias, reduce the risk of inflammatory diseases and strengthen cell membranes. In addition, Omega-3 protects us from cancer - which is very important.

Japanese scientists believe that frequent eating halibut(2-3 times a week) in food, in any form, prevents the development of breast cancer. It is known that today this terrible disease has become significantly "younger", therefore information about useful properties of halibut especially relevant for women.

In general, Omega-3s are those compounds without which we quickly begin to age and feel very bad. So, if there are enough polyunsaturated fatty acids in the body, then our vision will remain sharp even in old age, and such an unpleasant disease as dry eye syndrome - keratitis will not appear.

Folic acid and other B vitamins prevent the development of atherosclerosis by lowering blood levels of homocysteine, a sulfur-containing amino acid. This amino acid, if it accumulates in the body too much, can destroy the walls of arteries, cause blood clots and even rupture of blood vessels.

Magnesium contained in halibut prevents free radicals from attacking blood vessels and the heart, and thereby prolongs our life. As you can see, the effect of halibut on our cardiovascular system is very beneficial.

The next important halibut property- detoxifying. It is provided by selenium, and it also complements the body's defenses against cancer.

Vitamins of group B, of which there are several in halibut, prevent the development of diseases of the central nervous system, for example, Alzheimer's disease, and prevent neuronal degradation.

Butter fish (escolar). Vitamins and minerals in oily fish

Another fatty fish that is often smoked is escolar. People call this fish oil, creamy, or gray gourmet mackerel, and it is usually caught with tuna - there is no special fishing so far. Oily fish lives up to its name. If cut, it will look like butter in appearance, and the fat content in it can be up to 20%, as well as the protein content.

V oil fish there are also vitamins, calcium, iodine and phosphorus. The white and tender meat of this fish tastes very good: some people think that oily fish tastes like oysters or butter, while others think that it tastes like fat halibut or sturgeon... This fish has only cartilage and no bones. Besides, oily fish considered environmentally friendly as it cannot live in dirty water.

Fishermen say that such a fish can grow up to 2 meters in length, and when they catch it, they immediately cut off and throw away the head (it is very scary!), And the fish itself is hung by the tail. Of course, magic has nothing to do with it - you just need to make the glass as much fat as possible.

Although this fish is delicious, especially when smoked, our stomach does not fully assimilate its fat - it is somewhat different in composition than that of other fish. Therefore, the more fat drains off, the better. That is why you should not gorge yourself oily fish right away, especially if you are trying it for the first time. Try a little bit first.

How to choose the right oily fish

How to choose the right oily fish? Don't buy cheap fish that have dark fillets. Real escolar has white and firm meat.

In general, choosing any smoked fish, it is worth knowing some rules. Cold smoked fish can lower the amount of cholesterol in the blood, but it must be smoked for real. Currently, the correct technologies for smoking fish are in the past, as unprofitable, and the fish is cooked using a special smoking liquid.

When buying fish, carefully look at its color. Naturally smoked fish beautiful golden color, with a shiny and smooth surface. Dull fish with a reddish tinge of fabrics are probably cooked in liquid smoke. Read also the composition of the ingredients on the package - dyes are never used in natural smoked fish.

The fish must be viewed from all sides - it must be of the same color. If one of the sides is lighter, then the fish may be poorly smoked and cause poisoning. Chopped fish is always safer than fish smoked along with the entrails, since it does not deteriorate longer during storage.

Cold smoked fish with a touch of salt on the surface, it can be overdried. It's not dangerous - just tasteless. The smell of the fish also speaks volumes about how it was cooked. Subtle, fragrant aroma naturally smoked fish very peculiar, and it is easy to distinguish it from the smell of all kinds of "smoke" and other smoking liquids.

If the smell smoking weak, this means that the fish has been stored for a long time, and it is not worth buying it. Cold smoked fish can be stored for up to 2 months in the cold, and up to 1 month at freezing temperatures, but it is better not to store it for more than 2 weeks.

Contraindications for eating smoked fish

Smoked fish is not allowed there are very young children, people with diseases of the gastrointestinal tract, liver and kidneys, as well as hypertensive patients and heart patients: after all, it is still salty. Everyone else can eat this delicacy, but infrequently and little by little.

Smoked fish is delicious not only by itself, but also as part of other dishes: hodgepodge, soups, pilaf, salads and sandwiches. You just need to choose real smoked fish, store and eat it correctly. And then cold smoked fish will not cause poisoning and health problems.

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Almost everyone loves fish, and such a variety of white fish as halibut - in general, one cannot help but like it. 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 cooking halibut, but it is especially tasty when smoked. In addition, smoked halibut becomes an excellent cold appetizer that 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 sure of the freshness and quality of the fish. Smoking halibut at home will not take much time, and the process itself is not particularly laborious, but the result is excellent. So if you want to try, we will tell you how to smoke halibut at home.

First, we choose a fish carcass, it should be fatter and thicker. In principle, it doesn't matter if 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. We 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, send it to the refrigerator for 2-3 days. During this time, periodically turn the fish from side to side. When the time is up, we make a decoction of onion husks: put the husk on 0.5 liters of water, heat it up and let it cool. Wash the fish, dry it, put it in the broth for 30-60 minutes, periodically turning it over.

Then we take out the fish, dry it again, and with the help of a culinary brush cover it from 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 substitute a plate under it, where the fat will drip. After a day, you will have a 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 this requires a special oven.

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

Ingredients:

Preparation

Wash the lettuce leaves and put on a plate. Cut feta and fresh tomato into cubes, halibut into large pieces and sun-dried tomato into thin strips. Combine all the ingredients, season with olive oil and lemon juice, and place the salad on top of the leaves.

Country smokehouse. From the construction of a smokehouse to the correct preparation and storage of products Kozlov Anton Valerievich

Cold smoked halibut

Halibut fillets are salted and sprinkled with black pepper. Salting time - 12 hours. Then the pieces of fish are washed, peeled and put on a sieve. Smoked in 2 stages. The first stage is 4 hours. Before the next step, the fillets are moistened with a cloth soaked in vodka, sprinkled with a mixture of white and black pepper. The second stage is 18 hours of smoking.

The most delicious smoked fish is fresh, fresh from the smokehouse! But if there is a need to store fish, remember that smoked fish is stored in a clean, dry place with a constant temperature of 3 ° C. It can be stored in a refrigerator without special packaging for no more than one week. The fish has a pronounced taste for the first 3 days after smoking; as it is stored, the quality of the fish is lost.

This text is an introductory fragment. From the book How to save and cook fish in the pond and at home the author Murashova Svetlana Anatolievna

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Halibut is gutted, cleaned (or not), salted dry, then placed in an imitation smokehouse (jar, frying pan, oven, oven, pit with coals, next to the fire) with various types of smoke sources (for example, with alder chips) where it is smoked until cooked ... Next - variations:

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All countries Russia Ukraine

Name	Country	Original ingredient	The essence of the recipe
Smoking halibut	Russia	Seasoning	Halibut is dry salted, cut and smoked for 25 minutes.
Smoking halibut	Russia	No.	The fish is cleaned, gutted, cut, salted dry, washed, dried for 1 hour. Fish is smoked using alder chips of 15-20% moisture for 25 minutes.
Hot smoked halibut	Russia	Lettuce, tomatoes, mustard.	The steaks are rubbed with salt, pepper, seasoning and marinated for 15 minutes. A container with soaked chips is placed in the oven and warmed up. The fish is smoked in the oven for 1 hour and decorated with lettuce, tomato, mustard.
Cold smoked halibut	Russia	Sea salt, cognac, lime and lemon seasoning	Halibut is cut into fillets, rubbed with salt, sugar, cognac and marinated for 4 hours. It is washed with cold water and dried. The fish is smoked in an oven with chips soaked in ice for 1 hour and wrapped in parchment paper to enhance the taste.
Smoked halibut slices	Ukraine	Sweet paprika, crushed juniper, brown sugar, lemon juice, garlic, onion.	The fish is cut, dried overnight, salted for 2 hours, rubbed with seasonings and smoked for 15-20 minutes.