Cold smoked ide

Chemical composition and nutritional value of mackerel

The compliance of mackerel prepared according to the presented method with healthy nutrition standards follows from the information on the nutritional composition (BJU) of the food.

A 100-gram serving of cooked fish contains:

• water - 60.3 (g);
• fats - 6.4 (g);
• proteins - 23.4 (g);
• cholesterol - 35 (mg);
• fatty acids (saturated) - 2 (g);
• ash - 9.9 (g).

The energy value (calorie content) of cold smoked mackerel ranges from 150 to 221 kcal per specified volume of fish.

The table shows the chemical composition of the presented product.

The importance of assessing the nutritional component of mackerel lies in the possibility of analyzing the complex of properties of the product, the presence of which can satisfy the physiological needs of the human body for energy and essential substances.

Content of vitamins and microelements

The ide meat contains a balanced complex of vitamins, microelements and essential amino acids. The nutritional value of this fish is characterized by the presence of 19 g of protein, 4.5 g of fat and the absence of carbohydrates. High-quality ide protein contains all the amino acids necessary for the human body, and the fat is saturated with essential omega-3 fatty acids.

Ide contains essential fat-soluble vitamins, vitamin E, vitamin K. The content of the effective antioxidant vitamin varies depending on the season.

Ide fillet has a varied mineral composition. It includes fluorine, phosphorus, molybdenum, potassium, calcium and other minerals.

Beneficial features

The peculiarity of mackerel meat is that it contains no carbohydrates, but contains protein necessary for muscle tissue, as well as fats that strengthen the immune system and normalize metabolic processes.

Eating cold smoked mackerel promotes the following positive effects:

• strengthening the immune system;
• an increase in hemoglobin levels while maintaining normal cholesterol values;
• beneficial effects on the functioning of the central nervous system, elevating mood, relieving depression;
• ensuring and normalizing metabolism, gastrointestinal tract function;
• a positive effect on the activity of the cardiovascular system, preventing the formation of dangerous blood clots;
• improving the structure of hair and skin;
• prevention of the development of atherosclerosis, the occurrence of oncological tumors;
• positive effects on the functioning of the brain/spinal cord.

Cold smoked mackerel is very healthy.
The phosphorus content in mackerel has a positive effect on the full functioning of almost all systems of the human body.

Contraindications

The positive properties of smoked meats also have the opposite, negative effect on health if the product is consumed excessively or there are individual contraindications.

It is not advisable to include smoked mackerel in the diet for people suffering from the following pathologies:

• allergic manifestations;
• obese patients;
• in the presence of diseases of the genitourinary system, kidneys, liver, gastrointestinal tract;
• with elevated blood pressure.

It is not recommended for pregnant women to consume smoked mackerel (the product can retain fluid in the body). If there are no contraindications, you should not get carried away with this absolutely delicious and very appetizing product. A sense of proportion will help maintain health, benefit the body, and allow you to fully enjoy the taste of a delicious treat.

In what form is mackerel useful in the diet?

Cold smoked mackerel, the calorie content of which depends on the composition of the chosen recipe, in finished form will only be beneficial if the product is of high quality, the amount of food consumed is limited, and there are no medical contraindications.

Experts recommend using mackerel when dieting, baked in foil or a sleeve, steamed, boiled in slightly salted drinking water or canned. It is advisable to consume any of these dishes with fresh or heat-treated vegetables.

How many calories are in smoked fish: mackerel under a “microscope”

The calorie content of mackerel is directly related to the place where it was caught, the diet of the fish, as well as the method of smoking it. The average calorie content of smoked mackerel is two hundred and twenty kilocalories per one hundred gram serving. If you ate one fish, you would need to eat 700 g of mackerel per day.

Fish is smoked in two ways - cold and hot. How many calories are in hot smoked mackerel? One hundred grams of such a dish will contain from two hundred twenty to three hundred and forty kilocalories. This fish does not contain carbohydrates, it contains twenty-one grams of protein, and sixteen grams of fat.

On a note! The hot smoking method involves treating fish with heat, which gives it an alluring aroma and amazing taste. However, such mackerel is stored for less time than cold smoked mackerel.

How many calories are in cold smoked mackerel? Such fish brings us from one hundred fifty to one hundred eighty kilocalories per hundred grams. It contains about twenty-three grams of protein, ten grams of fat, but no carbohydrates.

On a note! What are the “benefits” of the cold method of smoking fish? Mackerel cooked under the influence of cold smoke has lower calorie content and is stored longer. However, “hot” fish is much more nutritious and satisfying.

Mackerel is famous not only for its taste, but also for its beneficial composition. It contains many vitamin complexes and mineral elements that have a beneficial effect on our body.

How it is used in dietetics and for weight loss

Nutritionists do not rule out the introduction of this food into the diet, but only in dosed form and no more than 1 or 2 times a week. The daily portion should not exceed 50–70 g. However, fried smoked fish is not healthy.

To reduce the calorie content of the dish, it is recommended to boil or steam the product. To achieve the same goals, it is necessary to remove fat during fish processing. It is advisable to supplement the diet with smoked food without the use of sauces, which stimulate the appetite and add extra calories to the food.

Selection and storage of smoked mackerel

Eating improperly prepared cold smoked fish is fraught with opisthorchiasis infection with possible damage to the pancreas.

To avoid such a threat, the following recommendations should be considered when choosing a product:

• a good fish is characterized by a golden and uniform color;
• the presence of light stripes on the sides of the carcasses indicates a violation of the technological process: too large a batch was processed in the smoking chamber, as a result of which the mackerel remained unsmoked on both sides;
• the presence of scratches, loose skin structure, cuts or stains on the fish is a sure sign of poor-quality smoking of raw materials;
• The absence of an appetizing odor characteristic of the finished product also confirms violations committed in the technological process or weathering of the aroma due to the fish being on the store counter for a long time.

For long-term storage of the product, room humidity (90%) and ventilation should be maintained. The packaging (container), if it is not a vacuum case, must necessarily allow air to pass through.

A safe place to store smoked fish is considered to be a separate shelf of the refrigerator, on which the mackerel will not come into contact or exchange odors with other products.

A freezer can become such a place, provided it contains a fresh, just prepared product, wrapped in foil (thick paper). The maximum shelf life in the refrigerator is limited to 72 days; at room temperature this period is 24 hours.

Vacuum packaging can extend the shelf life of smoked fish, as well as adding juniper branches or special substances during the cooking process that prevent the proliferation of pathogenic microbes.

A proven way to preserve the freshness of the product is to soak it in a solution of table salt and drinking water (1:2). The resulting composition should be used to saturate the cotton fabric in which the smoked food should be wrapped. Then you need to place the packaged product in thick paper and keep the food on the bottom shelf of the refrigerator.

Smoked mackerel in cooking

The presented method involves the technology of cooking fish at temperatures up to 40 °C. It is best to use unpeeled mackerel rather than skinless fillet as a raw material. The thing is that fish skin will become a natural barrier that preserves both the juicy properties and almost all nutrients and beneficial substances in the carcass.

Classic recipe

Cold-smoked mackerel has a lower calorie content compared to the hot method. The traditional creation of a dish involves the basic composition of the ingredients used.

Ingredients

To prepare fish you will need the products indicated in the table.

Spices can be used to suit personal tastes. It is recommended to add a specially prepared mass from fruit tree wood to the usual composition of wood chips.

Step-by-step cooking process

Description of the stages of smoking fish:

1. First you need to open the bellies of the mackerel, remove the insides from them, and clean them of black thin films.
2. After this, you need to cut off the heads of the fish (you can smoke whole carcasses, removing the gills), then rinse them well, then blot the raw materials with paper towels.
3. Now you need to pour filtered water into the pan, heat it to a boil, and then brew tea in a glass with the hot liquid from the dish.
4. Add spices, salt and bay leaves to the remaining boiling water in the container, then cook the marinade for 10 minutes.
5. Then you have to pour granulated sugar into the resulting mixture, stir it until the sweet component is completely dissolved.
6. Next, you need to place the fish in a suitable container, pour the cooled marinade over the product, completely covering the placed carcasses with it.
7. The finished product should be kept for 2–3 days on the top shelf of the refrigerator.
8. When the salting period ends, you need to remove the carcasses from the aromatic liquid, rinse them well under running water, after which you should dry the mackerel for 10–12 hours in a suspended state in a ventilated room or in the air. To keep the fish open, you need to insert toothpicks or matches into its bellies.
9. At the next stage, the dried mackerel should be sent to a cold smoking cabinet for about 10–12 hours. The carcasses need to be placed one at a time, loosely, avoiding touching each other.
10. All that remains is to fill the smoke generator with wood chips chosen according to personal preferences - beech, alder, apple, cherry or other composition, which will determine the final aroma and taste of the product.
11. The product should be smoked at 20–25 °C.

The residence time of carcasses in the chamber depends on the volume of production, total weight, as well as the flow of supplied smoke.

Dry cold smoking

Mackerel obtained using this method is prepared in the most gentle way possible. The safety of the prepared dish depends solely on the quality of the raw materials.

Ingredients

To create food you will need the components listed in the table.

The recipe can be supplemented with spices - bay leaves, grated nutmeg or allspice. If you put a little greenery under the gills of the fish, the dish will acquire the appropriate aromatic shades.

Step-by-step cooking process

Sequence of cooking steps:

1. First, you need to rinse the mackerel well, then gut it, remove the inner black film, remove the gills, and give the fish another “cold shower.”
2. After completing the procedures, the composition of the workpiece should be blotted well with disposable towels, then sprinkle the fish with a mixture of salt and white sugar.
3. The presented method requires treating each individual from the outside and inside, after which it is necessary to place the mackerel in a closed container and keep it in this form for 1 day in the refrigerator.
4. When the fish is salted, it needs to be dried. To do this, it is better to hang the carcasses by the tails so that the juice does not flow down the mackerel itself, but comes out from the wettest place - from the head. To keep the bellies fully open, you need to insert toothpicks or matches into them.
5. It is recommended to wrap the prepared fish in gauze (protection from insects) and leave it in a well-ventilated area for about 5–6 hours.
6. Now you need to send the mackerel to your home smokehouse, hanging the fish so that the carcasses do not touch each other.
7. The product will need to be cooked for approximately 8–12 days until the smoked meat has a dark color with a characteristic golden tint.
8. At the final stage, you need to hang the almost finished fish in the air again to get rid of too rich aromas.

Cold smoked mackerel, the caloric content and vitamin composition of which depend on the methods of its heat treatment, is prepared at a temperature of no more than 40 °C. Heating over 100 degrees can destroy most of the nutrients in a dish.

In onion skins

Sometimes, if there is no opportunity to enjoy home-made smoked meat obtained from a special device, simpler methods of preparing such food in literally 3 minutes come to the rescue.

Ingredients

To create a treat you will need:

• sunflower oil;
• laurel leaves - 10–12 pcs.;
• fresh frozen mackerel - 6 pcs.;
• purified water - 4 l.;
• onion peel - from about 18–20 heads;
• coriander - 3 tsp;
• cloves - 6 pcs.;
• black tea, granulated sugar - 6 tbsp. l.;
• cloves - 6 pcs.;
• table salt - 250–270 g.

Step-by-step cooking process

Sequence of preparation steps:

1. Initially, you need to defrost the mackerel. It is better to leave it in the lower section of the refrigerator or keep the product at room conditions until it is completely thawed.
2. In the meantime, you need to pour drinking water into the pan, pour pre-washed onion peels into it, add table salt, tea, selected spices, and granulated sugar to the mixture.
3. The resulting mixture must be boiled for about 5–6 minutes, after which the heat under the container should be turned off.
4. Next, you need to lower the defrosted fish into the hot mixture, hold the mackerel in it for no more than 3 minutes, then remove the carcasses from the dish.

The finished product must be removed from the husks, wait until the mackerel has dried, after which the fish should be greased with oil and served hot or chilled.

With Provençal herbs

Adding Italian dry herbs to the recipe will significantly enrich the smoked aroma.

Ingredients

To create the dish you will need:

• fresh ground pepper - 3 tsp;
• fresh frozen mackerel - 6 pcs.;
• table salt - 300 g;
• mixture of dry Provencal herbs - 3 tbsp. l.

Step-by-step cooking process

Step-by-step preparation:

1. First you need to cut off the heads of the carcasses, while simultaneously removing the entrails. You can rip open the bellies and remove their contents, but then you will have to secure the separated edges with wooden toothpicks or tie each individual with culinary ropes. However, it is better to cook the fish whole.
2. Next, you need to remove the internal black films, rinse the raw materials well under running water, then also thoroughly blot the mass with paper napkins.
3. Now you need to rub the carcasses with spices and coarse salt outside and inside, then wrap them in cling film or place them in a container, pressing them down with pressure on top.
4. The finished product should be placed on the bottom shelf of the refrigerator and left for about 12–14 hours.
5. When the time for salting the product is over, each carcass should be blotted on all sides, including the inside, with paper napkins.
6. Then you need to hang the mackerel by the tails, leaving the fish in this form for 2-3 hours so that it dries for better penetration of smoke into the meat when smoking it.
7. After this stage, you have to send the prepared (suspended) fish to the smoke generator for 8–10 hours. It is recommended to use material made from alder or any other fruit compositions as smoke-producing wood chips. You should absolutely not use any coniferous components for such purposes.
8. Upon completion of the smoking process, the fish must be ventilated again in fresh air for 4–8 hours.

Cold smoked mackerel (the calorie content of the fish depends on the type and amount of fat in the meat) after a short exposure to air will get rid of a somewhat pungent odor, after which you should immediately begin tasting the delicious treat.

With garlic

Smoked fish prepared using the presented “wet” salting method has an equally attractive aroma.

Ingredients

To prepare the dish you will need:

• olive oil - 300 ml;
• parsley - 60 g;
• garlic cloves - 4 pcs.;
• mackerel - 10–12 pcs.;
• lemon juice - 200 ml;
• mixture of dried herbs - 120 g;
• coarse salt - 50 g;
• black pepper - to taste.

Step-by-step cooking process

Sequence of smoking stages:

1. First, the fish must be completely processed to make it suitable for the recipe.
2. After this, you should chop the parsley sprigs and peeled garlic, then combine the dry composition with pepper, salt and dried herbs.
3. Now you need to rub the carcasses with the resulting mixture, sprinkle with lemon juice, and leave the mackerel in this state for about 12–24 hours.
4. Next, you should blot the fish with paper napkins, freeing the product from the excess layer.
5. After this, it is necessary to insert wooden spacers into the bellies and leave the workpieces hanging so that the carcasses dry well.
6. At the next stage, you need to hang the mackerel in a vertical position on hooks or place it on the grates of the smokehouse chamber, having previously lubricated them with oil.
7. Then you need to close the device, turn on the compressor, and ignite the placed wood chips. You should monitor the temperature level of incoming smoke using a thermometer. The initial reading of the device should be approximately 20–25 °C. At the end of the process, the heating level should be raised to 30–35 °C.
8. The total smoking period varies from 10 hours to 2 days, which depends on the weight and fat content of the fish, as well as on the smoke temperature.

The final stage will be to ventilate the mackerel in the open air.

Application

From tasty and healthy ide fish, you can prepare both luxurious holiday dishes and dishes for every day. For the banquet menu, it is fried in an unusual batter using sesame seeds and served with a vegetable stew of zucchini, broccoli and asparagus. For daily use, ide can be fried, baked in the oven or cooked in a double boiler. The luxurious taste of ide dishes is complemented by salads of fresh vegetables and herbs, as well as various hot side dishes.

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How to cook at home without a smoker

It is possible to obtain appetizing, juicy and aromatic fish without using a smokehouse using high-quality “liquid smoke”.

The technological process of preparing mackerel using the cold smoking method is as follows:

1. Initially, the carcasses need to be processed in the usual way: peel off the scales, cut off the heads, fins, remove the entrails, not forgetting to rid the fish of black films.
2. After pre-treatment, the mackerel must be washed, blotted with napkins, and then hung in the air to dry.
3. Next you need to get the marinade at the rate of 5 tbsp. l. liquid smoke introduced into 1 liter of purified water.
4. Now you need to leave the fish in the resulting composition. The length of time the mackerel spends in the brine depends on the size of the individuals: for large carcasses it will take about 2–3 minutes, for small specimens 1 minute will be enough. If the fish is cut into pieces, you need to keep them in the marinade for no more than 20 seconds.

At the final stage of cold smoking, the almost finished mackerel, whose calorie content and taste have not been “damaged” in any way by the use of liquid smoke, must be dried, after which you can enjoy the fruity or pine aromas of the delicate treat.

Smoked fish: how many calories are in the delicacy?

In a store, it’s easy to determine which department sells smoked fish: it has a very attractive aroma. And when you pass by delicious mackerel or sturgeon, it’s impossible to resist - your hand just reaches out for the delicacy. But don't rush! Under the guise of a tasty product, they can sell us rotten fish or “smoked” with chemical reagents.

Lack of fish is worse than lack of bread

Our ancestors could not imagine a feast without tender perch, fat eels and multi-colored crucian carp, and in Pomerania there was even such a saying: “Lack of fish is worse than lack of bread.” Fish was boiled, fried, stewed, baked, salted, dried, fermented in the Pechora and Perm regions, and frozen stroganina was eaten in Western Siberia.

And now an unexpected fact. Our ancestors did not know only smoking - this type of processing began to spread only at the beginning of the 20th century. But as soon as fish with a smoky aroma appeared on the shelves, gourmets immediately appreciated its taste and ability to not spoil for a long time. In Soviet smokehouses, the entire technological process was strictly followed, so the products were very highly valued. Alas, today the situation is completely different. Some manufacturers deliberately violate technology, use “liquid smoke” and even try to hide the spoilage of fish through smoking. Such tricks can make it a real poison, so be careful when choosing smoked meats.