Smoked fish: harm and benefit, smoking technology and shelf life

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Fish is one of the products in high demand. There are many ways to cook fish, among which smoking is considered popular. During the heat treatment, the product acquires a pleasant golden color and a delightful smoky aroma. Smoked fish, the harm and benefits of which is the subject of much controversy to this day, can even be cooked at home.

Benefits of smoked fish

In dietary and medical nutrition, fish is most often boiled or steamed. In this case, it retains many useful substances and fats needed by the body. The smoking process is similar to hot steam treatment, as a result of which up to 80% of phosphorus, calcium and iodine are retained in the fish.

Smoked mackerel refers to fatty fish species that saturate the human body with omega 3 and 6 acids. Essential substances have a beneficial effect on the functioning of internal organs. Exceptmoreover, they help:

• normalize the work of the heart;
• improve eyesight;
• provide the body with the protein it needs to build muscle tissue.

During the smoking process, no additional use of fat is required, which prevents the formation of cholesterol. This makes it possible to use smoked fish in the diet for dietary nutrition.

A few words about harm

Many are wondering if it is possible to eat smoked fish while losing weight or therapeutic nutrition. Smoldering wood, which emits smoke for smoking, forms chemical compounds, as a result of which carcinogens appear in the product. In the presence of such harmful substances, it can affect the development of cancer and other serious diseases.

Another significant drawback that smoked mackerel has is parasites. In the process of processing the product with smoke, high temperatures are not used, which contribute to the death of helminths. There is a risk of infection with intestinal parasites. Also, smoked fish is not recommended for use in diseases of the urinary system.

Before heat treatment, the product is kept in a strong saline solution. A high concentration of s alt often causes renal colic, promotes weight gain. A product that has been improperly stored is no less harmful to humans.

Types of smoking

There are several main types of heat treatment of fish through smoke. The most popular of them are cold and hot smoking. less commonprocessing with liquid smoke. Each of the methods has its own disadvantages and advantages. The technology of smoking fish in a hot way implies the location of the product directly above the smoldering wood (sawdust). Exposure to high temperatures significantly speeds up the cooking process, however, the carcinogens released are deposited on the skin of the fish.

The cold method is considered less harmful, since during the smoking process, the smoke passes through a system of channels that contribute to its cooling. However, cooking fish this way takes a long time.

When processing "liquid smoke", the harm and benefits of smoked fish tend to be obvious, while there is no use for such a product. Increasingly, this type of fish is found on store shelves. The process of "smoking" consists in soaking a warm carcass in a mixture of liquid smoke, dyes and preservatives.

Smoking at home

Since ancient times, smoked fish has been a favorite product of many people. The harm and benefits of it largely depend on the method of preparation and compliance with the rules of processing technology. Undoubtedly, the highest quality fish can be obtained at home if safe smoking methods are followed.

To cook delicious fish with your own hands, you will need a smokehouse, which is easy to make, even without special skills. It is necessary to dig a ditch in the ground, 2-3 meters long, the top of which is covered with metal plates or tin. An iron barrel with a grate is placed on one edge, on whichlay the fish. On the other hand, they make a small depression into which sawdust is poured and set on fire.

The smoke emitted during the burning process slowly stretches through the tunnel, gradually enveloping the fish. To prevent the smoke from dissipating, the barrel with prepared fish carcasses is covered with a canvas cloth. For successful smoking, it is necessary to maintain a constant process of smoldering wood (sawdust). A fish up to 1 kg in size takes 1.5-2 hours to cook, during processing it must be turned over several times.

Hot smoked

At home, you can cook fish not only cold, but also hot smoked. To do this, you need a large iron pan, on the bottom of which sawdust is poured. A grate is laid on top, on which pre-cleaned and prepared fish are placed. In the hot smoking method, the fish is not covered with a cloth or lid to allow the combustion products to escape.

Sawdust is set on fire, give them a good flare up, add wood chips or small dry twigs. Most often, fruit wood is used for these purposes. The most suitable apple, plum, apricot, rarely used cherry. Under the influence of hot smoke, the fish cooks very quickly. To prepare 1 kg, 25-30 minutes of processing is enough. It is important to continuously control the process, maintain the fire and turn the fish over. Before use, it is wiped with a cloth dipped in lemon juice.

Shelf life

An important role for the safety of finishedproduct plays a temperature regime. The quality of the preserved fish will depend on its correct observance. Each type of smoking has its own standards. Hot smoked fish has the shortest shelf life; at a temperature of -2 to +6 degrees, it can be kept for no longer than 3-4 days.

The shelf life of smoked fish in a cold way, at the same temperature indicators, can last up to 7 days. At the same time, without loss of taste and useful qualities.

To extend the shelf life of smoked fish, it is better to place it in the freezer. At temperatures from -15 to -18 degrees, it can lie up to 90 days.

Smoked fish, the harm and benefits of which directly depend not only on the technology of preparation, but also on proper storage, will become an adornment of any feast.