Cold smoked capelin recipe in the smokehouse. Smoked capelin

Capelin is a marine fish found in northern waters. Belongs to the salmon family. Capelin meat contains 23% protein, which is easily absorbed in the human body. It is rich in useful trace elements such as phosphorus, iron, iodine, calcium and selenium. It contains fluorine, potassium, bromine and sodium, contains amino acids like cysteine, lysine, methionine and threonine. It contains selenium, which improves mood, is rich in high content of polyunsaturated omega-3 fatty acids, which lower blood cholesterol. The content of these substances in capelin is higher than in fish living in fresh waters.
  recipe number 1 ingredients:
  capelin
  sawdust of hardwood or fruit trees

Foil
  lattice
  rock salt
  sugar
  spices to taste
  L / L to taste
  vegetable oil

  Capelin is smoked only in salted form.
  Thaw capelin, do not gut. Mix salt, sugar, spices, grate capelin (be sure to sprinkle the gills well), add l / l, mix and let it salt for 1-2 hours. To prepare the dishes for smoking, you can take any pan or pan with a tight-fitting lid or a cast-iron pan. Pour a handful of sawdust into the bottom (here are alder sawdust from the supermarket), lay a layer of foil on top, pierce it several times over the entire area, put on top any suitable grill, metal or wood (here is a hot stand and skewers for skewers). Grease the grate with vegetable oil on top to prevent the fish from sticking.
  Rinse capelin after salting, dry with a napkin, spread on a grate at a certain distance from each other, so that each one is "blown" by smoke and smoked, close the lid.



  Put on a strong fire, as soon as white smoke comes out of the cracks, reduce the heat to small and smoke for about 40 minutes, depending on the intensity of the fire. With the window open or the hood turned on, there is almost no smoke in an ordinary kitchen. Then remove from heat, open and ventilate. The fish is ready.

Recipe number 2

  Ingredients:
  3 tbsp. Llisa
  3 tbsp black or green tea
  cinnamon to taste
  cloves to taste
  5 pieces. juniper berries
  5 pcs allspice
  L / L to taste
  juice from one lemon to taste
  two kg of fish - 3 tbsp. rock salt and 1 tbsp. l Sahara
Cover the bottom of the pan with foil so that the foil forms sides. Pour rice, sugar with the first layer, and tea without flavoring on top. Cover with foil, wrap the sides from the first layer, so that the ingredients are well "sealed" in the foil. Use a toothpick or skewer to make holes.
  Thaw capelin, do not gut. Mix salt, sugar, spices, grate capelin (it is necessary to sprinkle gills well), add l / l, pour lemon juice - if desired, mix and let it salt for 1-2 hours. After salting, rinse the capelin in running cold water and dry it with a napkin or just in the air for about 30 minutes. Spread capelin on top of the foil at a certain distance from each other so that each one is well “blown” by smoke and smoked. Cover (tightly), tie with a wet towel (improvised tightness). Put on a stove on a strong fire, after a minute the fire is reduced to medium. We smoke capelin over medium heat for about 20 minutes. A strong fish smell will begin to spread throughout the apartment, so be sure to turn on the hood.

Useful properties of capelin in medicine.
  Omega-3 and omega-6 fatty acids, which are found in capelin, reduce blood cholesterol and promote the absorption of sclerotic plaques on the vascular walls, increase immunity, and have a positive effect on the brain, bones, skin and sensory organs. Prevent thrombosis and normalize blood pressure.
  Capelin is indicated for people suffering from metabolic disorders in the body. Doctors recommend it for the prevention of respiratory diseases, as well as diseases of the heart and blood vessels. It is recommended to include it in the diet for those suffering from hypertension and ischemic disease and even myocardial infarction. The use of capelin helps to normalize the heart rate.
  One serving of this fish contains the weekly rate of iodine needed for humans. Therefore, if you constantly include capelin in your menu, you can avoid many problems with the thyroid gland, for example, bazedovy disease.
  Amino acid lysine is involved in the process of hematopoiesis, the formation of enzymes, hormones and antibodies in the body, promotes the synthesis of collagen and the absorption of calcium, which is so necessary for bone tissue. Methionine plays a significant role in the formation of insulin and prevents obesity in the liver.
Threonine, like lysine, is involved in the formation of collagen - a protein of connective tissue, without which the normal functioning of the joints is impossible. This is because collagen in our body is a structural component of cartilage and bone tissue.
  Cysteine ​​is another amino acid that capelin is rich in. Without it, it is impossible to have healthy nails, skin and hair. He also participates in the synthesis of collagen and makes the skin supple and youthful.
  Thanks to cysteine, the use of capelin protects the body from radioactive studies and neutralizes many toxic substances. Therefore, this fish is a fairly strong antioxidant, especially since it is rich not only in cysteine, but also in selenium.
  Cysteine ​​stimulates the healing of burns, accelerates recovery after surgery, and also activates the immune system.
  The phosphorus, which is rich in capelin, helps the absorption of calcium in the body and helps fight urolithiasis. This trace element, along with magnesium and calcium, is the basis of the skeleton. Therefore, the use of capelin contributes to the treatment of arthritis, osteoporosis, bone fractures and caries. After all, phosphorus strengthens teeth and bones.
  The use of capelin, due to the content of phosphorus in it, contributes to the quality of the brain. Recently, scientists have found that regular inclusion of this fish in the diet reduces the risk of senile dementia, since the number of brain cells in old age is reduced in most cases due to chronic lack of phosphorus.
  Capelin will be useful for people with disorders in the intimate sphere, since phosphorus is involved in the formation of hormones, the level of which determines the intensity of sexual desire.
  Eating this fish facilitates the course of diabetes because it lowers blood glucose levels and stimulates insulin synthesis. Capelin is indicated for diseases of the nervous system, as it has a relaxing effect due to the content of selenium, which in itself is an excellent antidepressant.
  Selenium, which is rich in capelin, along with phosphorus, takes an active part in the formation of our hair and bones. In addition, selenium in large quantities helps to strengthen the immune system.
  Note that today it is not so easy to find the source of selenium. But this element is irreplaceable for the body - its deficiency contributes to the oncological diseases.

Many people are accustomed to looking at capelin as a fish, from which everyday dishes are prepared, well, at best, a pie, but meanwhile, if you have a home smokehouse, it can make a very, very good delicacy, besides, without extra preservatives.

Capelin values ​​can be very different, therefore, choosing individuals for one bookmark, remember that they must be the same size so that smoking occurs evenly, but at the same time, it is better to choose not too small fish, the larger the fish, the fatter it is and the more so a quality product is ultimately obtained.

Smoked capelin

We will need:

1. Fresh capelin - 1 kg
2. Salt - 5 tsp
3. White pepper - to taste

Gut carcasses of capelin (if they are too small, you can not do this), without removing the heads, rinse under a stream of cold water and dry with a paper towel.

Mix salt and pepper in a separate container, grate the resulting mixture, grate each carcass with salt and pepper and wrap in cling film. Capelin in this form is wrapped in several layers of cling film and put away for 6 hours in a refrigerator or a cool place.

After the allotted time, remove the film, put the fish on a paper towel and dry for at least an hour. Dried and dried fish string on cotton thread and hang on a hook or put on the grate of the smokehouse, leaving a gap between the carcasses.

Sawdust, which is used for smoking, should first be soaked in water. Smoke at high temperatures, periodically releasing smoke.

Hot smoked capelin with garlic and herbs

We will need:

1. Fresh capelin - 1 kg.
2. Fresh garlic - 1 small head
3. Dill - 1 bunch
4. Table salt - to taste
5. Ground black pepper - to taste.

Prepare each whole carcass for smoking. Gut and rinse in cold water. Blot the remaining moisture with a paper towel. Rub capelin generously with salt and pepper. Finely chop dill and garlic with a sharp knife and mix again with salt.

Wait for the dill to separate out the juice and mix the fish with it in a deep bowl. Cover with a flat plate and put on top a liter jar of water. In this form, put in the refrigerator for forty minutes.

After the set time, dry the capelin on a cooking paper. This usually takes about forty minutes.

Pour moist chips on the pallet of the smokehouse, put a smelt on the grate so that the carcasses do not touch each other. Smoke for a quarter of an hour, releasing smoke if necessary so that the smoked product does not get bitter. At the end of another quarter hour, keep the lid of the smokehouse closed.

Hot smoked capelin with lemon

We will need:

1. Fresh capelin - 1 kg.
2. Coarse salt - 2 tsp
3. Bay leaf -5 pcs.
4. Lemon - 1 pc.

Gut the capelin, but do not remove the head, you can not gut small individuals. Rinse in running water. Remove moisture with a paper towel.

Lemon, without removing the zest, cut into thin circles or slices. Remove the seeds, as they may give lemon a bitterness.

Stuff each carcass with lemon slices, using twine if necessary. Roll herring in a mixture of salt and bay leaf (you must tear it with your hands). Leave for 2 hours in the refrigerator or a cool room. This temperature regime contributes to an even distribution of salt, and the flesh of the fish is tender and juicy.

Before smoking, in about half an hour, you need to remove the fish from the refrigerator, shake off excess salt and let the salted carcasses dry.

Pour moistened sawdust or alder chips into the smokehouse tray. Smoke, taking into account the size of the fish and the size of the bookmark.

Hot smoked capelin in spicy sour cream sauce

We will need:

1. Fresh capelin - 1 kg
2. Sour cream - ½ cup
3. Cayenne pepper - 1 pod
4. Ground red pepper - 1 tsp
5. Ground hot pepper - 1 tsp
6. Salt to taste

Gut capelin and rinse in cold water, allow moisture to drain on a paper towel. Generously rub each carcass with salt. Mix all types of pepper with sour cream. Stuff the bellies of each fish with pepper and sour cream.

Wrap capelin in plastic wrap and refrigerate for 4 hours, then dry for an hour on a paper towel.

Smoke on alder or cherry sawdust at high temperature, the degree of readiness controlling visually.

Perhaps there is no such person who would not like to enjoy smoked fish. But not everyone has a smokehouse or can run to the nearest supermarket at any minute for a delicious delicacy. Therefore, the method of smoking fish without a smokehouse is not only a valuable recipe, but also the pleasure of the fact that at any time you can smoke exactly the fish you love and enjoy with your friends the fruits of your culinary art.

In addition, smoked fish has many useful qualities. For example, smoking provides good preservation, and the smoke used to process products during smoking has high bactericidal properties - therefore, there can be no microbes and helminths in smoked fish.

And the fact that in the process of smoking the fish is not filled with additional fat (as when frying) or water (as when cooking), is not overfilled and is not processed with acids - all this makes it an almost natural natural product, obviously useful for health.

And yet - when smoked with real smoke from wood (in the smokehouse), volatile carcinogens penetrate the fish. Therefore, a harmless “liquid smoke” was created in the food industry, the processing of which is completely devoid of harmful carcinogens, but gives the taste and smell of a smoked product.

Hot smoked mackerel recipe (in a pan)

This recipe is good because it does not even require “liquid smoke” - you only need a frying pan with a thick bottom and food foil. So: gut the mackerel, cut off the head, tail and fins, rinse in cold water. Mix 2 tbsp. salt and 1 tablespoon sugar, it is good to pour the carcasses of mackerel mixture.

Wrap the fish in a plastic bag and hide in the refrigerator for 10-12 hours (you can at night). In the morning, wash the fish and put in a deep container. Pour in soy sauce and let it marinate for 1 hour. Combine rice, tea, cinnamon and 2 tablespoons of sugar.


  It is not necessary to use a smokehouse to make mackerel! Take a pan, cover it with food foil in 3-4 layers, pour the mixture onto the foil. Place a wire rack on top of the pan (you can use the wire rack for grilling or from the oven). Turn on a strong fire and wait about 5 minutes until the mixture warms up well - a strong aroma will start coming from it.

Make a medium fire. Put the fish on the grill, cover with foil and cover. Smoke the fish on one side for 20 minutes, turn over and smoke on the other for another 15-20 minutes. The delicacy is ready! So that smoke does not disperse throughout the apartment, we recommend that you turn on the hood.

Cold Smoked Herring Recipe

Smoking with liquid smoke allows you to make wonderful fish at home, the taste does not differ from that cooked in the smokehouse. The recipe will appeal to those who prefer a healthy lifestyle. For this recipe, frozen herring was used - you can take any other variety of large fish.

Cold smoked capelin recipe

With the help of "liquid smoke" it is possible to smoke not only large fish, but also a trifle that many like, like a beer snack. For this, fresh-frozen capelin, herring or sprats are suitable. By the way, for smoking you will need a 3-liter can.

Hot smoked trout recipe (in air grill)

If you have an air grill, then you will really like the hot smoked trout, which can be easily and relatively quickly prepared using your appliance and “liquid smoke”.

In almost every store you can buy inexpensive and tasty fish - capelin. Sometimes it is sold smoked, in packages, but you can smoke capelin in your smokehouse - it turns out just gorgeous. A golden fish with a delightful aroma will decorate a regular or festive table. Capelin has practically no bones, except for the spinal bone and head, which is another advantage of it for smoking.

Ingredients for cooking hot smoked capelin:
  - capelin (frozen) - 1.5 kg;
  - salt.

Some recipes have sugar and pepper, but we save our fish without adding them.

Fish preparation

Defrost capelin naturally, without using a microwave or hot water. It is not necessary to clean the fish for smoking, because capelin can be smoked headlong. We came across packages where there were a lot of caviar in the fish, so we did not remove the head of the fish so that the caviar was completely preserved.

After defrosting, the fish should be washed, dried on a towel, then gently put the fish in a deep saucepan to the fish. The fish should be completely covered with salt, and keep it under the salt for at least an hour.

We take out the capelin, put it in a colander, wash off the salt with running water, and again lay it out on a towel to dry.

Smoking

Hot capelin can be smoked in different ways, and we will show both ways. The first way is to smoke the capelin in its own juice in the smokehouse; The second way is usual - on an open grate.

For smoking capelin, it is better to use alder wood chips, it gives more heat, and a little smoke from it. We spread the chips in an even layer on the bottom of the smokehouse.

On top we put a tray for fat, which will drip from the fish.

On the upper grill we will smoke capelin in our own juice. To do this, you need food thin foil, the edges of which are raised as "walls" - capelin is laid tightly, but not on top of each other.

It turns out the laying of the fish "head-tail", and when smoked, the fish will slightly "get fat", so each fish will lie separately.

The grill is designed for two strips - foil molds, so two portions will be smoked at once.

We will lay the fish on the lower grill in the usual way so that the fish does not touch each other.

We make a bonfire in a pit, so that afterwards we smoke fish no longer on an open fire, but on coals like a barbecue. Our smokehouse is made in such a way that it can be used for both hot and cold smoking products. We close the blower with a plug, since we will make hot smoked capelin. On the upper shelf we put a grate with foil pallets, on the lower shelf - a grate usually laid out by fish.

The smokehouse is high above the fire, and the flame must be constantly blown away so that the heat comes only from the coals. The smokehouse is closed all the time of smoking - it's half an hour, then open the lid and take out the finished fish into the air.

Capelin does not need to be turned over; the fish is ready.

Juice must be drained from the top grate of foil pallets - there will be a lot of it. On the lower grill, the fish will be slightly dry, almost dried.

Capelin is a small sea fish that has many useful qualities. This fish is affordable and tasty. It is fried, baked, cooked pastes and canned food. But the most delicious for gourmets is smoked capelin. A novice culinary will be able to cook such a delicacy at home. The main thing is to know some features of smoking.

Composition and calorie content of smoked capelin

Like any marine commercial fish, capelin is very useful. It is rich in vitamins A and D, as well as a high content of iodine, fluoride, calcium, selenium.

The composition of the capelin includes all the amino acids necessary for the body, omega-6, omega-3 fatty acids, a large amount of protein and easily digestible fat, which positively affects health. The use of such a product normalizes the work of the cardiovascular system, thyroid gland, improves digestion and the state of the nervous system.

100 g of smoked product contains:

• Protein - 18.0 g.
• Zhirov - 22.0 g.
• Carbohydrates are absent.
• Calorie content is 270 kcal.

A smoked dish is high in calories, so eating it in an unlimited amount is not recommended, especially for overweight people.

Hot smoked capelin at home

Cooking begins with preparation and pickling. Since the fish is sold frozen, first you need to defrost it, take out the entrails, rinse, put it on a paper towel to remove excess moisture.

Then pickle with dry spices. Marinade recipe:   3 tbsp. tablespoons of salt, half a teaspoon of ground black pepper, coriander and sugar, a pinch of ground ginger, 2 pieces of chopped bay leaf (per 1 kg of fish). Mix the resulting mixture with prepared capelin and send to the refrigerator for 2-3 hours. Fish is ready for smoking.

• At the bottom, evenly place two small handfuls of wood chips. Suitable cherry, apricot, oak, alder. A great option would be a mixture of sawdust.
• To give a beautiful color on top of sawdust, you can pour half a teaspoon of black tea.
• Cover the chips with foil or install a special tray for draining fat and juice.
• Put the fish on the wire rack, not tight. Before laying in the smokehouse, blot each carcass with a paper towel.
• Set the smokehouse on fire, smoke 30 minutes at a temperature of 90 ° C. Let the dish cool slightly and serve.

Cold smoked capelin: recipe

Cold smoked fish turns out to be juicy and tasty, moreover, it is stored longer than hot cooked. Of course, smoking will take a little time, but the result will please you.

All that is needed for this method is fish, salt, the presence of a smokehouse for cold smoking, firewood, wood chips.

• Defrost capelin, rinse, salt in plenty of salt. You do not need to take out the insides. Salted fish 1 day.
• Then soak the fish in cold water for 30 minutes. Using a large needle and a strong thread, string the carcasses, leaving a gap of 3-5 cm between them.
• Hang the fish in a ventilated place for 3-4 hours. Then start smoking.
• Place the low with the fish in the smokehouse and close the lid tightly.
• Light a fire in a firebox using wood from fruit trees or alder.
• Smoke for 12-18 hours, at a temperature of 25-30⁰С.

After the end of the process, the fish must be ventilated for 12 hours in the fresh air. The finished dish will have a beautiful golden hue and a pungent aroma of haze. Enjoy your meal!