Dried peled weight 1kg

The benefits and harms of hot smoked peled

Eating fish is very healthy, and especially peled or, as it is also called, cheese. After all, this is not only a very tasty, but also a very healthy fish. The trace elements it contains are important for the human body:

Magnesium. Fights nervous disorders and depression. Important for health and strengthening tooth enamel. Fights the development of cancer.
Chromium. Maintains normal blood sugar levels. Strengthens bones, reduces the risk of developing cardiovascular diseases.
Phosphorus. Important for mental and muscle activity, maintains normal bone condition.
Potassium. Participates in the process of supplying the brain with oxygen and maintaining water-salt balance.
Calcium. Provides strong bones and healthy teeth.

To get the maximum benefit, it is recommended to eat smoked peled once every 2 weeks, because it reduces the risk of developing cancer.

And although fish has a beneficial composition, its excessive consumption can lead to the development of negative reactions. Side effects of overeating include nausea, headache and a feeling of heaviness in the stomach. A large amount of salt in smoked products can lead to high blood pressure, edema, and kidney problems.

With a relatively low calorie content, this tasty fish contains a lot of protein and fat.

Concrete and calorie content of peled:

Per 100 g of product:
Squirrels	20 g
Fats	14.78 g
Carbohydrates	0 g
Calorie content	189.17 kcal

Smoking peled

No matter how you cook this fish, which has tender and tasty meat. One of the cooking options is smoking it. You can smoke peled hot or cold, both options are win-win.

To cook it hot, medium-sized specimens are selected: this is due to the high fat content in large specimens. And although fish fat is healthy, during hot preservation a lot of it is rendered and the appearance of the finished product deteriorates.

First the fish is salted. There is no need to gut small specimens; we take them whole. Those that are larger are pre-gutted and washed. Place in a 2 percent salt solution for a day. It should be moderately salty. After this, they wash, dry and can be smoked.

Recipe for hot smoked peled

The prepared fish is strung on a wire or placed on a grill. Heat up the smoking apparatus and place the fish in it, providing free space between them. In one go, only peled of the same size are smoked.

The entire process of smoking peled at home takes place in 3 stages:

Drying. Temperature range 60-80 degrees, time interval – 40-65 minutes. During this period, the fish dries slightly, the protein coagulates, the skin becomes elastic, and due to this, the fat and water in the inner layers do not evaporate. The product will turn out juicy and fatty.
Baking. The temperature is increased to 100 degrees or higher for 20 minutes. Peled is canned in its own juice.
Smoking. The temperature is reduced to 90 - 100 degrees, the smoke index is increased, the period lasts from 30 minutes to 1.5 hours depending on the size.
That's it, the most delicious delicacy is ready, all that remains is to cool it and you can serve it.

Like other cold-smoked fish, peled has a longer shelf life and a more pronounced taste. It is very tasty and dried. Also, due to the low bone content, it is often stuffed using various fillings.

No matter how you cook the peled, it will be a very tasty fish.

Peled, a northern inhabitant of lakes and rivers from the whitefish family, is also called cheese. This fish is healthy and tasty in any form except raw, but if you want to please yourself and your loved ones with an exquisite dish with a unique taste, prepare your own hot smoked peled.

Marinades before hot smoking

Classical

In this marinade, the fish turns out spicy with a delicate lemon aroma. Ingredients for one liter of water:

salt - 2 table. spoons;
bay leaf – 3 leaves;
onion - 1 onion;
lemon - half;
cinnamon – 1 teaspoon;
granulated sugar – 1 teaspoon;
pepper – 1 teaspoon;
thyme, sage and rosemary - a pinch each.

Place water on the stove, bring to a boil, add salt.
Coarsely chop the lemon and onion, put in water, add the rest of the ingredients.
Keep on fire for 7 minutes, then remove and cool.
Place the fish in the resulting marinade for 10-12 hours.
Place the fish in a ventilated place, after an hour you can smoke.

With red wine

Cloves will give the finished product a special aroma, and the wine will make it tender and soft.

Ingredients for 1 liter of water:

wine – 150 ml;
salt – 2 tablespoons;
cloves - 4 pieces;
cumin – ½ teaspoon;
allspice peas – ½ teaspoon.

Place the water on the stove, add salt and cloves and cook for about ten minutes. Remove from heat, wait until it cools, and add the rest of the ingredients. Stir the prepared brine thoroughly and place the fish in it for 4 hours.

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With white wine

A mixture of spices gives the fish flavor, and lemon juice and white wine make it very tender.

Ingredients for 1 liter of water:

salt – 50 g;
dry white wine – 100 ml;
soy sauce – 50 ml;
lemon juice – 80 ml;
brown sugar – 50 g;
garlic – 2 cloves;
pepper mixture;
basil;
coriander.

Heat water to a boil, dissolve salt and sugar in it, let cool.
Pour wine, lemon juice and soy sauce into the brine.
Crush the garlic and add to the mixture, add all the other ingredients and stir.
Place the fish in the marinade until it is completely submerged.
Place in the refrigerator for 10 hours.
Remove the salted carcasses from the marinade, dry them and can be placed in the smokehouse.

With kefir

The fish acquires a fresh minty hue and extraordinary juiciness and softness due to kefir.

kefir - a glass;
vegetable oil – 50 ml;
salt - tablespoon;
brown sugar - teaspoon;
garlic – 2 cloves;
mint – 4 branches;
ground black pepper.

Pour oil into kefir, add salt, pepper, sugar, chopped garlic and mint, mix well.
Place the carcasses in the kefir marinade. After 6 hours you can start smoking.

With honey

Due to honey, a beautiful crust forms on the fish, and the flesh acquires a sweetish taste.

lemon juice – 100 ml;
olive oil – 200 ml;
salt - teaspoon;
natural honey – 100 ml;
garlic – 2 cloves;
fresh herbs;
ready seasoning for fish;
ground pepper.

Combine olive oil with honey and lemon juice, add salt, fish seasoning, pepper, finely chopped parsley and garlic.
Dip the carcasses into the marinade and put them in the refrigerator for 6 hours.

Nutritional value and taste

Peled contains many useful microelements, as well as proteins and fats, with a relatively low moderate calorie content. There are no carbohydrates in fish.

100 g of fish contains:

20 g proteins;
14.7 g fat;
1.5 g saturated and 0.4 g polyunsaturated fatty acids;
0 g carbohydrates.

The energy value of smoked peled is 189 kcal per 100 g of product.

Of the vitamins in fish meat, only one is present in large quantities - vitamin PP (3.2 mg). There are, of course, other vitamins, but they are very small, up to 2% of the daily value. Therefore, make up for their deficiency with desirable other products.

But this fish contains a lot of different minerals:

Magnesium. This element helps fight nervous system disorders and relieves depression. It is indispensable for dental health and strengthens their enamel. Reduces the risk of developing malignant neoplasms.
Chromium. Normalizes glucose levels. Helps strengthen bone tissue, improves the functioning of the cardiovascular system.
Phosphorus. Increases mental and physical activity, has a beneficial effect on bone structure.
Potassium. Improves brain function, activating its oxygen supply, and maintains water-salt balance.
Calcium. Makes teeth and bones strong.

To get the maximum benefit from eating smoked peled, it is recommended to add it to your diet at least once every 2 weeks. At the same time, you should not get carried away with smoked fish, despite the useful components. Too much of them can cause side effects, including headaches and stomach pain, nausea, and stool disorders. Excess salt negatively affects the functioning of many organs and contributes to increased blood pressure, edema, and kidney problems.

How to choose

For hot smoking of peled, you can use both fatty and relatively lean fish. To achieve the best result, experienced smokers choose fatty and medium-fat specimens.

In order for the final fish to retain all its nutritional properties and improve its taste, you should adhere to the following recommendations for its selection:

We select only high-quality raw materials for smoking. Fresh (decayed) fish is best; you can use frozen carcasses after thawing.
We sort the carcasses by appearance and size. Basically, medium-sized fish are selected, since they have less fat than large ones, which means they will not need to be gutted. However, gutting carcasses is a matter of individual taste. In uncut form, the meat of already smoked fish will be more juicy. At the same time, it will acquire a specific bitterness, which not all gourmets will like. So the final choice remains with the smoker.

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Selection and preparation of raw materials

The drying process involves drying pre-salted fish. At the same time, the pulp is dehydrated, soaked in natural fat and fermented (as fishermen say, “ripened”), acquiring a piquant taste and a very attractive aroma. You can dry fish both sea and river. These can be smelt, goby, flounder, sprat, bison, etc. Of the river inhabitants, representatives of partial species are most often harvested in this way: roach, saberfish, silver bream, white bream, rudd, roach, ram, etc. According to experts, very Dried catfish are tasty (it is better to make balyks from it), pike, carp, perch and bream, as well as chub, asp and ide.

Before drying fish, it must be prepared. This stage comes down to carefully cleaning the catch from dirt and mucus. There is no need to wash the fish or remove its scales. Small specimens (weighing up to 500 g) are usually not gutted. In large fish, the entrails are usually removed. In this case, the incision is made not from the abdomen, but from the back, cutting through the meat to the ridge and separating the ribs on one side from the spine. This method was invented in order not to disturb the fat layer, which is located under the skin of the abdomen. You should not dry fish that has been cleaned from the belly: it will turn out dry and tough.

Hot smoked recipe

Smoking is a great opportunity to prepare a healthy and tasty dish from peled without additional culinary processing. At the same time, properly smoked fish will retain all its nutrients.

We take fresh frozen fish, sort it, cut it up. We don't cut off the head. We gut large peled, leave small ones unchanged.

Having sorted the carcasses, we salt them using the “wet” method, and the salt should be up to 2% of the weight of the carcass. Add spices and other seasonings to taste. We keep the fish in brine from several hours to a day, depending on the size of the carcass. Before placing it in the smoking chamber, clean the peled from any remaining salt solution and wipe it dry.

The hot smoking method greatly softens fish carcasses. To avoid falling apart, we use a wooden skewer, which we insert into the mouth up to the tail along the spine. We sew large fish with twine, and small fish (up to ten fish) - we put them on a rope through the eyes. You can string the fish on a wire or lay it on a grill, hang it on a bar with nails - the main thing is that there is no contact between one fish and another. We smoke only semi-finished products of the same size at a time.

When smoking, the product is impregnated with aromas released during the smoldering of wood. Experienced smokers advise smoking with alder and juniper sawdust to give the fish a unique taste and smell. Fruit tree species produce excellent smoke: apple, cherry, pear, apricot.

The smoking process takes place in three stages:

Drying. Maintain an average temperature of 70°C degrees at intervals of 15 to 20 minutes. Protein coagulation occurs, the skin acquires elasticity, as a result of which the evaporation of fat and water is prevented. The peled turns out juicy.
Baking. We increase the temperature for 20 minutes to 100-120°C degrees. There is a kind of preservation of peled in its own juice.
Residual smoking. We reduce the temperature by 10-20°C for 15-20 minutes, depending on the size of the carcasses.

Smoked peled is ready. The fish should be refrigerated for a couple of hours before serving.

Peled baked in the oven with vegetables

peled – 1 kg;
zucchini – 0.2 kg;
onion – 100 g;
carrots – 150 g;
lemon – 1 pc.;
salt, pepper, thyme - to taste;
vegetable oil – 10 ml.

Rinse the carcasses of cleaned and gutted peled well and dry with a towel.
Rub inside and outside with salt, pepper, and thyme. Sprinkle with lemon juice and leave for half an hour.
Wash the vegetables.
Cut the zucchini and carrots into circles, the onion into half rings. Divide the vegetables according to the number of fish (you may have two or three, depending on the size).
Prepare the foil and grease each piece with oil.
Place a certain part of the zucchini on each piece of foil, and place the peled carcasses on top.
Place some of the carrots and onions in the belly, and distribute the rest on the fish.
Wrap the fish in foil and place on a baking sheet.
Place in an oven preheated to 180 degrees for half an hour. Unwrap the foil 10 minutes before it’s ready.

The side dish for peled prepared according to this recipe is the vegetables with which it was baked. This dietary dish will appeal to those who care about their health.

In a frying pan

If you want to try hot smoked fish “hot, hot”, with a golden crust and exquisite aroma, without leaving home, try the following recipe.

We take freshly frozen peled, let it thaw, and cut it into fillets. Salt for an hour (in brine or dry method, rubbing the carcasses with salt).

We are preparing a home smokehouse. To do this you will need:

frying pan with thick high walls and a lid;
a grid that should fit into the frying pan;
a piece of foil;
smoke mixture.

The smoking mixture is prepared from the following products:

rice - 2 tablespoons;
black tea – 2 tablespoons;
sugar – 1 tablespoon;
cinnamon – 1 dessert spoon;
cloves - 3 pieces;
juniper – 5 berries;
allspice – 3 peas.

Seasonings can be adjusted to taste.

We fold the foil in three layers, place the smoking mixture on it in the center, and then fold the foil into an envelope. Careful not to touch the bottom of the foil, use a sharp object to make holes on top.

Place the resulting smoke generator envelope in a frying pan and heat it on a gas stove over medium heat. Grease the grate with oil, place the peled on it and place the grate in the frying pan. By this time, the smoking composition will begin to slowly smoke.

Cover the pan with a lid and let sit for 10-15 minutes. Turn off the fire. Without lifting the lid, wait another 10 minutes until the fish reaches the desired condition. This fish can be eaten either cooled or straight from the pan.

Spicy salted peled

To prepare spicy salted peled you need:

1.5 - 2 kg of fresh peled;
Coarse table salt - 1 tbsp;
Sugar - 1 tsp;
White pepper and spices to taste;
Fresh dill - to taste.

First you need to clean the peled from the layer of mucus. You can use salt for this. The carcass should be rubbed with salt and then washed thoroughly under running cold water. Dry the fish with paper towels and remove the entrails, keeping the head and scales. To remove the spine and excess bones, you need to make an incision from the inside. You will get two halves of the carcass connected by the skin.

Cold smoked recipe

In order to prepare cold smoked fish, in particular peled, you can adhere to two principles:

on the one hand, you should strictly follow time-tested recipes that have already been described step by step;
on the other hand, understand the principle of smoking and invent it yourself, as well as realize your fantasies.

The vast majority of novice masters will, of course, choose the second principle, and will not go wrong. But, before we talk about direct smoking, let’s look at some nuances that are specific to the cold cooking method.

Peculiarities

The choice of smoking method depends not only on the capabilities, but also on the desire of the master. The fact is that cold and hot smoking differ both in process technology and in the result obtained. If, during hot smoking, the product changes its consistency, because its fibers undergo structural changes, then after processing the fish with cold smoke, it leaves its specific taste and smell, and the fibers retain their structure.

Despite the fact that the cold smoking method is traditionally considered more complex, real gourmets recommend using it, as it has a number of advantages:

vitamins and nutrients are preserved;
the taste of fresh fish is preserved;
the natural smell is preserved;
fish can be stored for a long time if certain conditions are met.

The disadvantages of this method include, perhaps, the difficulties that arise during the preparation process:

longer preparation of the product is required;
the smoking process itself takes a long time;
more complex smokehouse design;
there is a high probability of fish spoilage;
It is necessary to keep the temperature within a very narrow range.

Principle

Smoke is a good preservative. Few people know that smoking was discovered in ancient times, but it was not used as a way to impart a unique flavor, but as a method to extend the shelf life of products. Wood smoke contains carbonyl compounds, phenols and acids. Heavy fractions (aldehydes and phenols) are harmful to health, but if certain technology is followed, their content can be minimized.

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Cold smoking comes down to the fact that the product placed in the chamber (fish or meat) is exposed to smoke at a temperature of 25-30°C degrees, which is a product of pyrolysis (incomplete combustion) of wood.

After smoke treatment, the fibers do not contain microorganisms, so further smoking can be alternated with short pauses.

During the smoking process, the fish becomes covered with a golden coating, and its meat changes its glassy color to a darker one. To be honest, there is no single criterion by which to judge the readiness of cold smoked fish, but this is not a significant difficulty. The fact is that in the process of preparing carcasses, salting or marinating them, moisture comes out of the fibers, some oxidative processes occur and the fish becomes edible. According to these recipes, some types of fish are salted or prepared for drying.

Classic recipe

Before you send the fish to the smokehouse, it must be prepared. There are several methods, but they all boil down to the fact that the fish fibers are saturated with salt. If this is not done, the fish may spoil during smoking, and its taste will be far from perfect.

The classic recipe for salting peled requires a minimum of ingredients. True lovers of smoked meats believe that excessive use of spices will take away the natural taste and smell, so only salt and pepper are allowed. The attractive thing about this recipe is that there is no need to adjust the dosage of salt. There should be enough of it to generously sprinkle the carcasses outside and inside. Pepper is added to salt in the desired amount. The fish should be salted within 8-10 hours. The salting process can take place in three ways:

In a container where each carcass is sprinkled with a layer of salt, such a container can be placed in the refrigerator.
In a container under pressure. The juice that the fish gives will become a kind of marinade and penetrate the fibers more effectively.
In a plastic bag, it is used as an alternative to a standard container.

Fish soaked in salt is not yet ready for smoking. You can get rid of excess salt by soaking the carcasses in clean water. But after this you will have to wipe the fish with a napkin or dry it for a couple of hours.

In the marinade

The marinade is prepared using water. The amount of marinade should be enough so that all the carcasses are immersed in liquid. Let's give the proportions for 0.5 liters of water. It is necessary to add 60 g of salt and 30 g of sugar. If you no longer plan to add any spices, then the brine does not need to be boiled. The fish immersed in the marinade should be kept for 6-7 hours and then dried.

It should be noted that increasing the marinating period to 10-12 hours will result in the peled being edible even without smoking.

The procedure itself

For cold smoking you will need a special smokehouse, smoke generator or multicooker with a smoking function. The traditional way of smoking in a private home is to use a smokehouse. Anyone who lives in an apartment building is not deprived of the opportunity to enjoy a home-cooked dish, but must ensure that smoke is vented through a ventilation duct or window.

The most important thing is to observe the temperature regime. To do this, you need to stock up on the required amount of material (sawdust, wood chips) so that smoking is not interrupted for 8 hours. The duration of smoking depends on the size of the carcasses and averages 1-2 days for peled. The finished dish must be ventilated, as it is necessary for the heavy fractions of wood smoke to evaporate. The two simple recipes given will allow you to get an excellent dish with a tart taste, aromatic smell and a specific taste of fresh fish.

Smoked peled is one of the most revered fish among smoked meat lovers. The pleasant and unique taste, as well as the presence in the meat of this fish of a large amount of useful substances necessary for the human body, cannot but attract true gourmets.

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Drying stages

Let's start drying fish: salting recipes

Dry

The fish (usually large ones) are placed in a wooden or plastic box covered with cloth in layers, belly up. You can also use a basket or even a clean bag (jute or plastic). It is important that the container has holes through which the juice released from the fish will flow out. The raw materials are sprinkled with salt on all sides (the heads need to be treated especially carefully). For 10 kg of fish take at least 1.5 kg of salt. Cover the container with a flat lid, put pressure (for example, a three- or five-liter jar of water) and put it in a cool place. Salting usually takes from 5 to 10 days.

Tuzluchny

The fish, tightly placed in a basin or pan with their tummies up, is sprinkled with salt in layers (1 kg per 10 kg of raw material) and pressed under pressure. In this case, the brine (brine) that is released from the fish remains in the container. After 1-2 days it rises above the raw material. After this, the container is left in a cool place until the fish is salted, that is, at least another day for small ones and a week for large specimens.

Wet

The fish, prepared and placed in a container, is poured with a cold solution prepared from coarse salt and water (about 350 g per 1 liter). The suitability of the brine can be checked: a fresh egg immersed in liquid should remain on the surface. Small fish are kept in a salt solution for 2-3 days, and large fish for about a week. After the product is removed from the brine, it must lie in the air for 1-2 hours so that the salt is evenly distributed throughout the tissues.

"Spring"

As a variant of wet salting, the so-called hanging salting is used. In this case, small fish are strung on rods, a cord or fishing line through the eye holes and lowered into the brine so that they do not press on each other. In medium-sized (non-gutted) specimens, the abdominal cavity is filled in advance with a strong salt solution, pumping it through the mouth opening using a syringe so that the flesh is salted out more reliably and evenly.

In addition, there are varieties of dry and brine salting , in which sugar, dill or spices (ground pepper, bay leaf, coriander and even cinnamon) are added to the salt with which the fish is sprinkled. If you dry fish processed in these ways, you will get products that are distinguished by a particularly refined, “spicy” or “balyk” taste.

The readiness of the fish for the next stage is determined as follows: the carcass is taken by the head and tail and stretched in the longitudinal direction. In a well-salted fish, the spine “crunches”, producing a specific sound. You can press your finger on the back of the fish: if salted correctly, there will be a hole left on it.

Soaking the fish

Before you dry the fish, you need to soak it. This is done in order to remove salt from the subcutaneous layer of pulp. If you skip this step, your skin will not dry properly. In this case, the surface of the finished product will become damp, and the fish simply cannot be stored.

The easiest way is to soak the raw materials under the tap, while simultaneously washing it from any remaining mucus. The washed fish are placed in a bowl of cold water. If they do not sink, it means that the pulp already contains the optimal amount of salt for drying. The total period of washing and soaking should not exceed 1 hour for every day of preliminary salting. Large, fatty fish should not be kept in water continuously for 7-10 hours, so as not to reduce the taste of the final product. Every 2-3 hours it is taken out and kept in the air for some time, and then soaking continues.

We bring to your attention a video in which a fisherman talks about how he soaks fish.

Drying (at what temperature to dry fish)

The fermentation that fish tissue undergoes during drying occurs in the absence of heat treatment. That is why the final stage (drying of salted raw materials) should take place at a temperature no higher than 18-20 ℃ and constant ventilation. It is best to do this in spring or autumn. In this case, the fish does not overheat in the sun.

To protect against flies that can spoil the product, a variety of means are used: the fish is covered with gauze, sprayed with vinegar, sometimes even coated with a mixture of vinegar and vegetable oil. Experienced fishermen hang out their catch to dry in the evening. At this time, there are almost no flies, and during the night the surface layer of the raw material hardens, and insects can no longer damage it.

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You can dry fish in winter. Connoisseurs appreciate the product obtained by freezing moisture. At temperatures close to 0 ℃, fish takes a long time to dry, and its taste differs from that typical for spring, summer and autumn catch.

Smoked peled: the most delicious fish

Smoking is a good way to get a nutritious and tasty product that can be eaten without undergoing additional cooking. If the fish has been properly cooked, it retains all the beneficial nutrients.

During the smoking process, fish meat is impregnated with aromatic substances released during the combustion of wood. It is believed that it is best to smoke fish on alder and juniper, then it acquires an absolutely divine aroma. The head of the fish is not cut off, but it must be gutted (only small fish are not gutted). Then the fish is salted and kept for several hours in a salty solution. Before you start smoking fish, it is cleared of salt and wiped dry.

There are several smoking methods.

Cold smoking. Fatty or medium-fat fish is suitable for this. Smoked at a temperature of about 30-35 degrees for 2-3 days. The result is a product that is not at all dietary, but tasty and healthy.
Hot smoking. Both fatty and fresh fish are suitable. At a smoke temperature of 100 to 140 degrees, the fish is smoked for 3-4 hours. High-quality smoked fish has a pleasant smell, slightly salted taste and tender meat.

Almost all types of fish can be smoked, but peled is the best. Smoked fish of this type is especially tender and tasty. This is a lake and river fish of the whitefish genus, which is caught in our country in the river basins of the Arctic Ocean. Smoked peled is very popular; it is loved in all families, men, women and children. Since it is a salty product, it is recommended that pregnant and lactating women and small children consume it carefully; however, with moderate consumption, peled will not cause harm, and the beneficial substances contained in fish meat will be a pleasant addition to the pleasure of the rich taste that Smoked peled is different.

In the list of products that we offer to our clients, smoked peled is not the least important. We know about its popularity among customers, so our peled is always of very high quality and tasty.