How to smoke sterlet in a hot or cold smokehouse

Benefits and calorie content of the product

Red sea fish is considered the most valuable and healthy. But Sturgeons, including sterlet, are not much inferior to them. The beneficial substances in it are retained even after smoking. Fish is rich:

• proteins (in a form that is absorbed by the body almost completely and provides it with the necessary energy);
• polyunsaturated fatty acids Omega-3, 6, 9;
• fats of animal origin;
• minerals (especially calcium and phosphorus);
• vitamins A, D, E, group B.

The composition causes a positive effect on health:

• stimulation of mental activity, less fatigue during intense loads on the brain, prevention of age-related degenerative changes;
• beneficial effects on the central nervous system, combating apathy, depression, chronic stress;
• prevention of vision problems;
• strengthening the walls of blood vessels, reducing cholesterol levels in the blood;
• prevention of strokes, heart attacks, and other pathologies of the cardiovascular system;
• protection of bone and cartilage tissue, joints from wear and tear.

The undoubted advantage of sterlet is its low calorie content. Hot smoked fish contains only 90 kcal, cold smoked fish - 125 kcal per 100 g. There are no carbohydrates at all, fats - 2.5 g per 100 g, and proteins - 17.5 g per 100 g.

Fish soup and smoked sterlet in Rus' were considered “royal” dishes

Energy value

Sterlet meat is an excellent component in the diet of those who want to lose weight. There are 88 kcal per 100 g of product. Pleased with the complete absence of carbohydrates. But there is a large amount of protein - 17.5 g, and fat - only 2 g. It should be noted that the calorie content of hot smoked sterlet is lower than that of prepared in another way. With a low calorie content, fish is filling. A small amount of the product can fully satisfy your hunger.

Principles and methods of smoking sterlet

At home, you can prepare both hot and cold smoked sterlet. In both cases, the fish turns out very tasty, but in the first it is tender, crumbly, and in the second it is more “dry”, elastic, the consistency and taste is closer to natural. In addition, there are the following differences between smoking methods:

• Equipment. Hot smoked sterlet can be cooked in the oven; cold smoked sterlet requires a special smokehouse that allows you to provide the required distance from the fire source to the grate or hooks with fish (1.5-2 m).
• The need to follow technology. Hot smoking allows for certain “improvisations”, for example, the use of “liquid smoke”. Cold requires strict adherence to the algorithm of actions. Otherwise, pathogenic microflora that is hazardous to health may begin to develop in the fish.
• Fish processing temperature. During hot smoking it reaches 110-120°C; during cold smoking it cannot rise above 30-35°C.
• Smoking time. Processing fish with cold smoke takes much more time, and the process must be continuous.

Accordingly, cold smoked sterlet requires a lot of time and effort. Here the fish is marinated and cooked longer. But its shelf life increases and more nutrients are retained.

When choosing a smoking method, you need to consider not only the taste of the finished product

Properties and nutritional value of smoked fish

Smoked sterlet retains maximum nutrients. Vitamins A, B, C, D, E, fatty acids, micro- and macroelements have a beneficial effect on important systems and organs. Eating smoked fish reduces the risk of developing cancer, increases resistance to diseases, and prevents thrombosis.

Sterlet is valued for its high nutritional value. In 100 gr. smoked meat contains 17.5 grams. proteins and 2 gr. fats, which is enough to fully satisfy hunger.

At the same time, the low energy value makes the product dietary. In 100 gr. Cold smoked sterlet contains 122 Kcal, hot smoked sterlet – 90 Kcal.

Smoked sturgeon is an exquisite delicacy with amazing aromatic and taste qualities that benefit the body. Properly smoked sterlet at home is economical and guarantees the absence of harmful additives in the product, so with a little effort, it is better to prepare this culinary masterpiece with your own hands.

Source

Selection and preparation of fish

The quality of raw sterlet directly affects its taste after smoking. Therefore, naturally, the fish must be fresh and of high quality. This is evidenced by:

1. Like wet scales. If it is sticky, slimy, flaky, it is better to refuse the purchase.
2. No cuts or other damage. Such fish are most likely affected by pathogenic microflora.
3. Elasticity of texture. If you press on the scales, the dent that appears disappears without a trace in a few seconds.

Fresh sterlet must be selected as pickily as possible

The selected sterlet carcass must be cut, first dipped in hot (70-80°C) water to wash off the mucus:

1. Use a stiff wire brush to scrape off any bone growths.
2. Cut out the gills.
3. Remove head and tail.
4. Cut off the vizig - a longitudinal “vein” running from the outside along the ridge. When smoked, it gives the fish an unpleasant aftertaste.

The cut fish is thoroughly washed in running water and dried on paper towels and a clean cloth. If desired, the sterlet is then cut into portions.

How to pickle sterlet for smoking

Salting sterlet before smoking is the most important stage of its preparation. Salt allows you to get rid of pathogenic microflora and excess moisture. There are two methods of salting - dry and wet.

For one cut fish (3.5-4 kg) in both cases you will need:

• coarse table salt – 1 kg;
• ground black pepper – 15-20 g.

Dry pickling looks like this:

1. Thoroughly rub the dry fish inside and out with a mixture of salt and pepper, after making shallow cuts on the back.
2. A layer of salt and pepper is poured onto the bottom of a container of suitable size, fish is placed on top, then salt and pepper are added again.
3. Close the container, put pressure on the lid, and keep in the refrigerator for 12 hours.

The dry method of salting fish is considered the most suitable for hot smoking

Wet passes according to the following algorithm:

1. Pour salt and pepper into the pan, add water (about 3 liters).
2. Heat until the salt is completely dissolved, let cool to approximately body temperature.
3. Place the sterlet in a container, pour in brine so that it completely covers the fish. Leave in the refrigerator for 3-4 days (sometimes it is recommended to increase the salting period to a week), turning daily to ensure even salting.

It is not recommended to keep any fish in brine - you can “kill” the natural taste

Important! Regardless of the chosen method, after salting the sterlet should be thoroughly washed in cool running water and allowed to dry at a temperature of 5-6°C in any place with good ventilation for 2-3 hours.

Recipes for marinades for smoking sterlet

The natural taste is highly valued by gourmets and professional chefs, so many believe that marinade will only spoil it. But it’s quite possible to experiment with different compositions.

The marinade with honey and spices gives the fish an original sweetish taste and a very beautiful golden hue. For 1 kg of fish you will need:

• olive oil – 200 ml;
• liquid honey – 150 ml;
• juice of 3-4 lemons (about 100 ml);
• garlic – 2-3 cloves;
• salt – 1 tsp;
• ground black pepper - to taste (1-2 pinches);
• spices for fish – 1 sachet (10 g).

To prepare the marinade, you need to mix all the ingredients and first chop the garlic. Sterlet is kept in it for 6-8 hours, then smoking begins.

In a wine marinade, sterlet turns out very tender and juicy. For 1 kg of fish take:

• drinking water – 1 l;
• dry white wine – 100 ml;
• soy sauce – 50 ml;
• juice of 2-3 lemons (about 80 ml);
• cane sugar – 2 tbsp. l.;
• salt – 2 tbsp. l.;
• garlic – 2-3 cloves;
• pepper mixture – 1 tsp.

Sugar and salt are heated in water until completely dissolved, then cooled to body temperature and other ingredients are added. Sterlet is marinated for 10 days before smoking.

Citrus marinade is especially suitable for hot smoking. Required ingredients:

• drinking water – 1 l;
• orange – 1 pc.;
• lemon, lime or grapefruit – 1 pc.;
• salt – 1 tbsp. l.;
• sugar – 1 tsp;
• medium onion – 1 pc.;
• mixture of peppers – 1.5-2 tsp;
• dry herbs (sage, rosemary, oregano, basil, thyme) and cinnamon - a pinch.

Salt, sugar and chopped onion are thrown into water, brought to a boil, and after 2-3 minutes remove from heat. Onion pieces are caught, chopped citrus fruits and other ingredients are added. Sterlet is poured with marinade, cooled to 50-60°C, and smoking begins after 7-8 hours.

Marinade with coriander is very easy to prepare, but not everyone likes its specific taste. You will need:

• drinking water – 1.5 l;
• sugar and salt - 2 tbsp each. l.;
• bay leaf – 4-5 pcs.;
• cloves and black peppercorns - to taste (10-20 pcs.);
• coriander seeds or dried greens – 15 g.

All ingredients are added to boiling water and stirred vigorously. Once cooled to room temperature, pour the liquid over the sterlet. Smoking begins after 10-12 hours.

Preparing carcasses for salting

The entire process of preparing smoked sterlet at home can be divided into three components: cutting the carcass, salting and smoking itself. The taste and smell of the finished meat directly depends on the quality of cutting. Every fish contains some elements that, when cooked, can give an unpleasant taste or odor. Sterlet is no exception, but more on this gradually.

When purchasing fish, you should pay close attention to its freshness. The first sign of a good choice is the wet surface of the skin.

Dry skin, sticky or slippery - all these are not good indicators. It is better to refuse the purchase completely. Next, we look for any cuts or other damage. It is necessary to carefully select carcasses only when smoking; for frying, such manipulations will be unnecessary. It is known that in the process of cold smoking there is a high probability of bacterial growth, and places of damage on carcasses will be precisely such foci. There are a couple more points left to consider: the meat should be difficult to separate from the bones, and the color of the gills should have a peculiar bright pink tint.

• Washing in running water is considered a mandatory step, since the carcass is covered with a slimy substance that needs to be gotten rid of. Here, advice from experienced chefs will be useful. To effectively remove mucus, the carcass must first be washed in hot water. The water temperature should not exceed 80°C degrees, and even more so, you cannot take boiling water. The meat may become scalded and lose its taste.
• Removing bone growths is not as easy as it seems. You can try cleaning the fish with a stiff brush, and in those places where the indicated growths protrude. The gills must be removed. In this case, all work must be carried out wearing protective gloves. There is a high probability of injury from the thorns on the scales.
• The head and tail should be separated, as they will take up free space in the smokehouse. But, due to their high content of meat and fat, they can be used to prepare, for example, fish soup. Some experts recommend removing a thin vein from the carcass - the vizig, which runs along the chord. According to them, it may give a not entirely pleasant aftertaste.

The above guide is a step-by-step algorithm that must be used for any method of salting sterlet. If the carcass was cut correctly, this guarantees a positive result from the entire cooking process, otherwise the meat can be completely ruined.

Hot smoked sterlet recipes

You can smoke hot smoked sterlet not only in a special smokehouse, but also at home, using an oven or cauldron.

How to smoke hot smoked sterlet in a smokehouse

The algorithm of actions is as follows:

1. Light the wood for the fire and let the flame burn until it becomes steady but not too intense. Pour small wood chips into a special container in the smokehouse. Fruit trees (cherry, apple, pear), oak, and alder are best suited. Any coniferous species are excluded - the bitter “resinous” taste is guaranteed to spoil the finished product. The suitability of birch is a controversial issue; not everyone likes the tar notes that appear in the taste. Wait until light white smoke appears.
2. Place the fish on racks or hang them on hooks, if possible, so that the carcasses and pieces do not touch each other.

3. Smoke the sterlet until golden brown, opening the lid every 30-40 minutes to release the smoke. You can’t keep it in a smokehouse until it turns chocolate brown—the fish will taste bitter.

   Important! Ready-made hot smoked sterlet should not be eaten immediately. It is ventilated for at least half an hour (even an hour and a half is better).

Hot smoked sterlet in the oven

At home in the oven, hot smoked sterlet is prepared using “liquid smoke”. As a result, the fish develops a characteristic taste, although, of course, for gourmets the difference between a natural product and a “surrogate” is obvious.

Hot smoked sterlet is prepared as follows:

1. After dry salting for 10 hours, add a mixture of 70 ml of dry white or red wine and a teaspoon of “liquid smoke” to the container with the fish. Place in the refrigerator for another 6 hours.

2. Rinse the sterlet and place on a wire rack. Smoke by selecting the convection mode and setting the temperature to 80°C for at least an hour.
   Important! Readiness is determined “by eye”, focusing on the characteristic color and aroma.

   
   The specific cooking time depends on the size of the sterlet pieces and the oven itself.

How to smoke sterlet in a cauldron

Very original, but at the same time simple technology. Before smoking, sterlet must be marinated according to any recipe:

1. Wrap the sawdust or wood chips for smoking in foil so that it looks like an envelope, and pierce it with a knife several times.

2. Place the “envelope” on the bottom of the cauldron, and place a wire rack with pieces of fish on top.

3. Close the container with a lid and place on the stove, setting the flame power to medium. When light smoke appears, reduce it to minimum. Hot smoked sterlet is ready in about 25-30 minutes.

Important! This fish goes perfectly with boiled new potatoes, fresh herbs and grilled vegetables.

Recipe for smoking sterlet with a smoke generator

If you have such a device at home, you can prepare hot smoked sterlet like this:

1. Place the pieces of cut fish in water, adding salt to taste. Bring to a boil, remove from heat. Dry the fish by wiping it with napkins and placing it on wooden boards.

2. Pour very fine wood chips or shavings onto the smoke generator mesh and set it on fire.
3. Place a wire rack with pieces of sterlet on top and cover with a glass lid. Adjust the direction of the smoke so that it goes under this “hood”. Cook the sterlet for 7-10 minutes.

   Important! Professional chefs recommend serving fish smoked in this way on toast with butter, sprinkled with finely chopped chives on top.

   Read also:  Dried roach Fish & salt - reviews

   
   Not every housewife has a smoke generator in her kitchen.

Firewood and smokehouse: secrets of preparation

The principle of hot smoking is very simple: the products are placed in a closed metal container on a wire rack. Firewood for smoking is poured into the bottom of the container, and then the entire structure is installed on an open fire. So, we will need:

• fire fuel,
• wood for the smokehouse.

As the first one, you can use the usual logs, charcoal, brushwood - anything that will give a strong enough flame that will make the wood for the smokehouse smolder and produce that very hot smoke. Choosing firewood for a smokehouse is a more responsible task. This lumber should be small enough so that it warms up evenly and quickly and begins to smolder. Chips, pellets, shavings, small knots and even hay are ideal. But it is best to choose deciduous or fruit varieties of wood. To give hot-smoked sterlet a pleasant aroma, you can add some juniper branches or a couple of rosemary shoots to the firewood. But you should not use pine sawdust, needles or bark - sterlet smoked in such smoke will taste bitter due to the high resin content.

The smokehouse itself is a metal box equipped with a lid and a grill that is installed inside. Before smoking, you should check its integrity - is it burnt? Then we clean out the remnants of old firewood and go over the grate with a metal brush. Grease the grill with vegetable oil.

We soak lumber for smoking in water a little so that it does not burn, but smokes. We lay them in a layer of 3-4 centimeters on the bottom of the smokehouse, and install a grate on top. Place the sterlet on the grill, which can also be lightly greased with butter for a beautiful crust.

Cold smoked sterlet recipes

For cold smoking, you need a special smokehouse, which is a container for fish, equipped with a smoke generator and a tube connecting it to a “heating element.” If it's not a fire, maintaining a constant temperature is much easier.

How to smoke sterlet in a smokehouse

The process of cold smoking sterlet at home is not much different from hot smoking technology. The sterlet needs to be salted, washed, hung on hooks or laid out on a wire rack. Next, they light a fire, pour wood chips into the generator, and connect it to the chamber in which the fish is located.

The readiness of cold smoked sterlet is determined by the consistency of the meat - it should be tender, elastic, not watery.

Cold smoked sterlet with apple flavor

You can prepare such cold smoked sterlet using the technology described above. The marinade with apple juice gives the fish its original flavor. For 1 kg of sterlet you will need:

• drinking water – 0.5 l;
• freshly squeezed apple juice – 0.5 l;
• sugar – 2 tbsp. l.;
• salt – 1.5 tbsp. l.;
• half a lemon;
• black peppercorns and cloves – 10-15 pcs.;
• bay leaf – 3-4 pcs.;
• onion peel - half a glass.

First you need to boil the juice and water, then add the onion skins to the pan, after another 5-7 minutes - lemon juice and the rest of the ingredients. Boil for about half an hour, until brick-colored.

The sterlet pieces are kept in this marinade for at least a day. It must first be strained and cooled to room temperature.

Apple marinade gives smoked sterlet not only an unusual taste, but also a beautiful color

Difference between hot and cold smoking process

While any eater can distinguish the taste of fish cooked with hot or cold smoke, the smoking procedure itself is known only to the culinary specialist. For information, we suggest comparing these two methods in order to identify distinctive features.

• The smokehouses themselves differ. The distance from the place where the wood is burned to the container in which the product is placed is minimal in a hot smokehouse. Alternatively, this distance is increased to two meters.
• The temperature inside the smokehouse in the first case varies from 110°C to 130°C degrees. In the second case, it does not exceed 30-40°C degrees.
• Heat treatment allows you to reduce the cooking time of meat to one hour. Cold smoke should affect the fish for several days.
• In the process of hot smoking, if certain conditions cannot be met, “liquid smoke” can be used, which will create the illusion of a characteristic smell. Cold smoking must be strictly natural. The slightest deviation from the algorithm will lead to damage to the product.

Usually smoke masters learn from their own mistakes. No one is stopping you from applying completely new touches next time, but the basics must remain the same.

Storage rules

Homemade smoked sterlet is a perishable product. Hot smoked fish will last in the refrigerator for 2-3 days, cold smoked fish – up to 10 days. If you freeze it in airtight plastic bags or containers, you can extend the shelf life up to 3 months. But you need to freeze it in small portions, since re-freezing is strictly prohibited.

At room temperature, cold and hot smoked sterlet can be stored for a maximum of a day. To do this, the fish is covered with nettle or burdock leaves and tightly wrapped in paper, leaving it in a cool, well-ventilated room.

Storing finished sterlet

In a household refrigerator, smoked sterlet is stored:

• prepared by hot smoking - 3 days;
• prepared by cold smoking - up to 10 days.

If you need to ensure longer storage, then use freezing. In this case, the fish can be stored for up to 1 month (for cold smoked sterlet - up to 3 months). Without refrigeration and freezing, the maximum permissible shelf life of the finished product is only 24 hours.

Thus, smoking sterlet at home is extremely simple. This can be done even in an apartment, when it is impossible to make a fire. And the most important thing is the correct preparation of the fish and its salting and marinating. This is what you should focus on.