Bream smoked: methods of preparation, properties

A fragrant, inviting smoked fish is considered one of the most delicious snacks. It is known that it has a unique aroma, a special melting, delicate taste. With its smell and appearance, it can arouse appetite. Especially popular among fans is smoked bream. There are many simple and affordable ways to prepare the product at home.

What is the process of smoking?

Smoking is the treatment of a product with smoke, which is formed during the combustion of wood or sawdust. Unfortunately, the smoked meat purchased in the store only remotely reflects the real taste of the freshly prepared product. The solution to the problem is home-smoking of delicious and fragrant fish with your own hands.

For cooking at home, you need to have a smokehouse. Today it can be purchased by anyone - it does not take much space and is affordable. With the help of this equipment, you can cook both cold and hot smoked fish yourself.

Types of smoking

Usually at home from these two ways, craftsmen choose hot smoking: this cooking process is quite simple and fast.

It is recommended to use a temperature of 90-100 degrees. During cooking, the fish loses a small amount of moisture and turns soft, tender and juicy. However, remember that storing it for a long time is not recommended.

For hot smoking, choose a delicate fish, quite fatty or medium fat, such as, for example, eel. Specialists recommend using also sturgeon species - stellate sturgeon, sterlet, as well as salmon, whitefish, cod, herring, pink salmon, bream, asp, sea bass and small fry (sprat, Baltic herring, ryadushka).

With the help of cold smoking it is possible to prepare a delicacy with a longer shelf life, but the process itself is quite long - it takes about 5 days. When cold, use a maximum temperature of about 40 degrees. During the process, moisture from the product leaves gradually, so this smoked fish is more dry, compared with the first option. But, according to reviews, the fish of cold smoked taste is not inferior to the cooked "hot" way. The ideal option for cold smoking experts call mullet, voblo, taran, omul, bream, balym nelma, whitefish, muxun, Far Eastern salmon, sturgeon species, eel, red fish.

Bream - one of the most popular freshwater fish

Bream - freshwater fish, which lives in the coastal waters in the north and in the center of Europe. The habitats of the bream are Black, Azov, Northern, Baltic and Caspian Seas. In addition, fish are found in some lakes.

Usually the bream is dried, salted, smoked or canned. Many lovers as a best snack for beer recommend bream of smoked. This is the most common method.

Bream smoked at home: a hot way

It is known that the dishes cooked in this way have a special taste and aroma. It is generally accepted that the smoked bream is an excellent snack for beer. It is also used as a delicious independent dish, which you can please the guests.

On the assurances of experts, smoked bream is not difficult to cook at home. This is possible even for beginners.

The most popular among connoisseurs of fish is the hot smoked method. They usually do this in the courtyard of a rural house, at a dacha or directly on the site of fishing.

Process description

The preparation of bream in a hot way always begins with the removal of the entrails and the washing of the fish. Then it should be placed in salt water for about an hour. Salt experts recommend abundantly, you can even with an excess: the fish absorbs only the required amount of the product. Next, you should prepare a tray with sawdust, you can add bumps: they give the smoke a special flavor. Some craftsmen are advised to use apple branches for this. Then the fish are dried, the abdomen is opened with the help of specially sliced branches and laid on the grate. In the belly of the bream you can put Bulgarian pepper or potatoes, as well as greens.

The process of hot smoking usually takes about half an hour. But time costs may also increase, depending on the size of the fish, the distance between the grate and the pallet, and the intensity of coal smoldering.

Product Features

Many users of the network are interested in the questions: how many calories are in the smoked bream, and also how hot smoking affects the composition of the product. The technology does not reduce the amount of vitamins and trace elements in the bream. What vitamins contain smoked fish? Bream is, first of all, PP, B ₁ , E, B ₂ . Of the trace elements, calcium, iron, phosphorus, molybdenum, chlorine, nickel, chromium, fluorine, and zinc are noted in it.

The systematic use of hot smoked bream strengthens the vessels, prevents ischemic heart disease, strokes, promotes the regulation of metabolic processes, restores the outer mucous membranes and skin. Bream smoked (caloric content: 100 g of the product, cooked "hot" way, is 172 kcal) is a natural antioxidant (calorizator).

Bream of cold smoking: properties

Bream, cooked by the method of cold smoking, has an incomparable taste. And also has a slight "smell of smoke." Specialists note a number of advantages of cold-smoked bream before fish, prepared in other ways.

By technology, the product is stored for a long time in conditions of low temperature. Smoke, in which the fish is smoked, acts as a natural preservative. Most of the necessary vitamins (PP, B ₁ , E, B ₂ ), chemical elements (from trace elements: sulfur, calcium, magnesium, chlorine, phosphorus, sodium, potassium, from macroelements: fluorine, iron, chromium, nickel, Molybdenum, zinc) and fats (calorizator). Caloric content of bream prepared by cold smoking: per 100 g of product - 160 kcal.

The regular use of such fish ensures the prevention of stroke. Substances present in the fish, rejuvenates the skin and normalizes weight.

The recipe for bream preparation by the method of cold smoking

This recipe has been tested by many chefs and, according to reviews, is fairly straightforward. Before preparing the dish, it is necessary to pickle the bream for smoking. First of all, the fish should be cleaned: gut, remove the gills and rinse thoroughly several times with cold water. Then a cut is made along the spine, starting from the tail. Fish should be cut carefully so as not to spoil it. Then bream salt, as before frying. Experts argue that the bream is salted quickly enough and it can be eaten raw, like a herring. Particular attention, according to experts, should be given to the head - it needs to be salted more. After processing, the internals pass to the outer part, after which the fish is put into a container and left for 3 days in a cold place. The next stage is the process of decapitation.

The bream of bream is fixed with a specially prepared stick up to 7 cm long. Then, catching the eye, the fish is hung on hooks, covered with gauze and hung out on the street. In this position the bream is kept for several days. After he dries well, the fun begins - his smoking. Preparation is a long process, but, as the authors of the reviews note, it guarantees a remarkable result.

The chimney in the smokehouse should be closed so that only cold smoke emanates from it. After one day, the fish is ready for consumption. Now you can enjoy a delicious and healthy dish.