2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Omul is a commercial species of fish from the salmon family. The weight of some individuals of this genus can reach up to 3 kilograms, and the average length is 60-65 cm. Quite fleshy and moderately oily fish. Omul is not constantly found in the waters of Russia, the fish appears in the local rivers only during spawning. Primary habitat - Baikal waters.
Useful properties
This type of fish is quite fat - this helps it to live perfectly in the waters of the Northern Ocean. Due to the fact that the omul feeds on small crustaceans and plankton, it accumulates a large amount of phosphorus and other trace elements. Sufficiently low calorie content (88 kcal per 100 grams) combined with high fat content make this product indispensable in dietetics. Cold smoked omul is used for safe weight loss, as well as to saturate the body with useful substances during the diet.
Omul in any form is advised to use for people with sleep disorders, as well as for disorders of the nervous system. Fish is rich in B vitamins and protein.
How to smoke omul?
There are many ways to cook fish. Some preferfried version, many people like boiled or stewed fish, and everyone, without exception, is not averse to eating delicious smoked meats.
Cold-smoked and hot-smoked omul are equally tasty and will come in handy for any table. The main thing is that the fish is fresh. By the way, omul is one of the fish that are not infected with opisthorchiasis, so it is safe to eat in any form.
Preparation before smoking
The fish must be thawed and washed thoroughly. If you have fresh or chilled omul on your table, you still need to rinse and gut it. Some believe that this fish can not be cleaned for hot smoking, because it has practically no intestines. However, connoisseurs say that this can give the fish an extraneous taste.
Hot smoked
Omul can be cooked outdoors, even if you don't have any tools. To do this, it is enough to s alt the fish for a couple of hours. During this time, the fire should burn out. It’s good if you have chips of fruit trees on hand. After 2 hours, rinse the omul and cover the fish with willow leaves. First you need to move the coals apart and put a layer of foliage on them about 8-10 cm. Make sure that there is smoke and the fire does not knock out. After 30-40 minutes the fish will be ready. Do not store such a delicacy, it is better to eat it right away.
Cold smoked
Traditional cold-smoked Baikal omul is prepared in special smokehouses. They can be both homemade (and even homemade) and industrial. Before the fish enters the apparatus, it must be cut along the back and madeflat. It is best to choose fish that are the same size so they will cook evenly.
We take a deep container and put coarse s alt down by 1-1.5 centimeters. We put the fish with the skin down on top, then sprinkle with s alt on top and again lay out a layer of fish. S alt the last layer and put everything under pressure for 2 days. After that, each fish must be washed from excess s alt and mucus and hung in a dark, cool place for another 1.5-2 days. Now the omul can be smoked. The smoke in the smokehouse should be 25-30 degrees, this temperature must be maintained throughout the entire cooking period (on average 3 days).
The main advantage of cold smoking over hot is that the product is stored for quite a long time. It is important that moisture does not get on the fish.
Where to buy cold smoked omul?
Currently, to buy a smoked delicacy, it is not necessary to go to Baikal. Although it is there that you can buy the freshest and most delicious fish.
On the shelves of shops you can find whole smoked omul, fillet, pieces and halves. Vacuum-packed cold-smoked omul, the price of which is about 1,300 rubles, is not often bought, only for the holidays. But a whole smoked fish disappears from the shelves in a few days. Such a delicacy will cost about 450 rubles per kg. Many manufacturers offer fish platter, which also includes omul.
You will not find fresh omul in small shops, it is better to visit large supermarkets or fishmarkets. Great connoisseurs of this fish specially order it from Baikal.
Salad with cold smoked omul (recipe)
Omul is often used as the main ingredient in a salad. Many housewives know that fish combinations are difficult. In order to surprise guests at the festive table, you can cook the Northern salad. For this you will need:
- Cold smoked omul - 100 grams (preferably fillet).
- Potatoes boiled and peeled 400 grams (about 4 large or 6 medium potatoes).
- Onion - 1 head.
- 4 gherkins and 2 tablespoons capers.
- S alt, pepper and olive oil for dressing.
Any greenery will do for decoration. All ingredients must be cut into cubes and mixed in a large container. S alt, pepper and add oil. Store in refrigerator until serving. The above products make 2 servings of a delicious salad.
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