2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Cold-smoked pink salmon is an excellent product that impresses with its refined taste and unforgettable aroma. Such food is to the taste of even the most sophisticated gourmets. The delicacy can become a table decoration not only for big holidays, but also delight guests when organizing an ordinary feast. How to cook cold smoked pink salmon? A recipe that will allow you to achieve an excellent result, I would like to consider in our material.
Cutting fish
To cook cold-smoked pink salmon, it must be properly prepared for the process. During cutting, the head of the fish is cut off. Then the fins and tail are removed. Next, parallel incisions are made on both sides of the spine. The ridge is carefully removed without removing the skin from the pink salmon. In conclusion, it remains to carefully remove the ribs. If everything is done correctly, pink salmon will be ready for cold smoking.
S alting
How to cook cold-smoked pink salmon? Aftercutting halves of the carcass of fish must be generously treated with s alt. You can also rub the meat with spices and carefully chopped dill. Such a blank must be placed in a pallet and sent to the refrigerator for a day. The next day, the resulting liquid should be removed, and the mixture of dill and spices should be washed off the fish. Then it is recommended to wipe the pink salmon dry with napkins and place it in the refrigerator again for several hours. It is worth paying attention to the fact that immediately before smoking the fish should not be wet. In the presence of the so-called juice, the final product will have a rather unpleasant acid taste.
Cold smoked smoker
To prepare pink salmon, you can purchase a factory setting. However, it is easy to build a smoking unit on a personal plot. It is enough to dig a trench in the soil, a few bayonets of a shovel deep. Such a pothole must be covered with sheet metal and sprinkled with earth. At one end of the trench, it will be enough to install a barrel, from where, in fact, smoke will come. Firewood will be thrown from the opposite side.
It should be noted that with the independent construction of a smokehouse, you only have to find suitable materials and spend money on firewood. As for the factory cold-smoked oil lamp, the presence of such a unit will save a lot of time and effort. Such installations contain a special smoke generator and compressor, equipped with thermometers. All this directly affects the quality of the finished cold-smoked pink salmon.
Consumablesmaterials
Cooking cold-smoked pink salmon at home is recommended using wood shavings or sawdust as fuel. The duration of the process and the aroma of the fish will depend on their nature. Experts advise using juniper or alder wood. If there is no access to such sawdust, you should pay attention to fruit trees, chips from which can be cut right on the plot. A good alternative to the above options will be firewood from cherries, apple trees, pears, berry bushes. In order for cold-smoked pink salmon to acquire a spicy aroma, a small amount of fresh oak or blackcurrant leaves should be mixed with shavings from such wood.
Smoke temperature
People who have extensive experience in cold-smoking pink salmon say that the nature of s alting fish is directly related to the temperature of the smoke. In other words, the more s alty the meat, the cooler the smoke should be. Be that as it may, during cold smoking, the temperature should not exceed 30 oС. Keeping the temperature at 25 degrees seems to be the optimal solution.
Cooking process
Prepared carcasses of pink salmon are placed on the grate of the smokehouse or placed on vertical spacers. The top of the fish is treated with a small amount of vegetable oil.
The total time that will need to be spent on bringing the product tooptimal conditions, depends on the size of the carcasses. Large sirloin parts weighing about 300 grams are treated with smoke for several days. If it is decided to smoke pink salmon as a whole, without cutting into separate parts, in this case it may take 3-6 days.
It is recommended to take the fish out of the smokehouse after it has completely cooled down. Readiness can be determined by taking into account the following points. Carcasses should have a sufficiently dense and dry surface. Smoked pink salmon cannot be considered ready if the meat easily separates from the skin. As practice shows, during the process, the fish loses about 15% of the initial mass. This is also worth focusing on to determine the readiness of the product.
About storing smoked pink salmon
To be able to repeatedly serve home-cooked fish to the table, care must be taken to store the product in proper conditions. The best solution is to store the delicacy in sealed packaging. In this case, smoked pink salmon will remain fresh for the longest period.
If there is no access to a special household unit for creating vacuum bags, in this case the fish should be placed in a sterile plastic bowl. The container must be tightly wrapped with cling film and sent to the refrigerator. No need to store fish in the freezer. It is sufficient that the product is surrounded by moderately cold air. Compliance with such simple rules will allow you to enjoy the great taste of smoked pink salmon for a long time.
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