Smoking tuna: cold and hot methods. Smoked tuna Cold smoked tuna dishes

Tuna has gained popularity in European, Japanese, South American cuisine due to its specific meat. It has an uncharacteristic taste for fish and is suitable for preparing a variety of dishes - from raw consumption to sophisticated smoking.

Calorie content and BZHU 100 grams of the product are presented in the table.

Tuna meat is rich in protein, therefore it is considered a marine beef substitute. Unlike animal proteins, it is easily digested and contains healthy fats... With the constant use of tuna in food, the risk of cardiovascular and oncological diseases decreases. The high content of vitamins A, B, E, PP, essential amino acids, micro- and macroelements makes tuna an ideal food for cleansing the body, restoring and maintaining strength.

Briefly beneficial features fish cooked in any kind can be described as follows:

• vitamin C - enhances immunity;
• omega-3 acids - remove cholesterol, prevent thrombosis, normalize blood pressure;
• potassium and sodium - improve blood circulation in the extremities, stabilize the heart rate;
• B vitamins - cleanse the liver, tone up the pancreas, fight depression;
• a complex of magnesium and B vitamins - normalizes the activity of the brain, nerve endings;
• calcium and phosphorus strengthen muscles, tendons, joints, bones;
• vitamins A and E - improve the general metabolism.

Constant feeding on fish rejuvenates, prolongs life, as evidenced by the longevity of tuna lovers - the Japanese.

How do you smoke tuna?

HotCold

Restrictions on use

There is practically no harm and special contraindications. Moderation should be observed only for pregnant women, children, with problems with the liver and kidneys. In the latter case, a large amount of protein food is contraindicated, and the liver is overloaded with smoked meats. In addition, it is worth remembering about the possibility of allergic reactions to any seafood. Absolutely everyone should refrain from overeating. Smoked foods contain a lot of salt, which is beneficial in small doses and leads to unpleasant consequences in large doses.

Hot smoking

Hot smoked tuna is an exquisite seafood delicacy. The meat is cooked in smoke, softened, saturated with fat and smoke. Delicious, flavorful tuna is easy to make with your own hands in a traditional smokehouse or any suitable metal box.

First, you need to select and cut the fish. Chilled fillets are an excellent choice. Fresh has a uniform dark red color, the smell of the sea, with light pressure, there should be no dents. No fresh - get a well-frozen, uniform color, with a thin layer of ice glaze. Whole fish should be selected weighing no more than 2 kg, with intact silvery skin without spots, light eyes, whole fins.

Separate the heads from the fish, flatten the carcasses - cut into two parts along the back to the abdomen, leave it intact. Gut the intestines, remove the gills, rinse thoroughly. Rinse the fillet with water, cut into oblong pieces of 200-300 grams.

Traditional smoking in a smokehouse

You will need a specially made smokehouse for this. It consists of a heat source, a chip tray and a fish grill. The smoking temperature is maintained between 90-110 ° C.

Of the ingredients you will need:

• fish fillet;
• salt;
• allspice ground black pepper;
• chips of fruit trees.

Cook correctly delicious tuna will turn out as follows:

1. Defrost fillet in the refrigerator, rinse, dry slightly.
2. Season with salt, pepper, and stand for 20-30 minutes.
3. Light the fire, wait for the smoke from the wood chips.
4. Carefully wipe the fish from salt, place on a wire rack.
5. Close and smoke for half an hour.

They eat hot or cooled fish, as they like.

Smoking on the grill

At home, any metal unpainted container, box or box can become a smoking chamber. The main thing is that chips can be poured onto the bottom, a grate with fish can be installed on top of it, and closed.

To prepare hot smoked tuna you will need:

• a couple of small carcasses or oblong fillets of 200-300 grams;
• salt at the rate of 1 tablespoon per 1 carcass;
• one lemon;
• alder chips.

Step by step cooking :

1. Dip the spread fish or fillet in salt, leave for half an hour.
2. Kindle firewood in the brazier, wait for the appearance of coals, or heat ready-made charcoal.
3. Spread out chips or sawdust in a layer of about 1.5 cm, put on a hot grill.
4. Shake the fish off the salt, squeeze the lemon juice onto it. Place in the smoker on the wire rack, close.
5. Smoke for 30 minutes from the moment smoke appears from under the lid.

You can serve it hot right away, without waiting for cooling.

Cold smoking

The process takes longer, the recipes are more complicated, and special equipment is required. A smoke generator, chimney and smoke chamber are required. Despite the incomprehensible names, everything is not so difficult. The bottom line is that the smoke should cool down before reaching the product. It is important to create conditions for drying fish in this haze. Smoking temperature - 25-30 ° C. A portable stove can serve as a smoke generator, a tin pipe can serve as a chimney. Any lockable box or barrel is suitable for the smoking chamber. Having assembled the structure, you can start cooking.

The selection criteria for raw materials are the same as for the hot smoking method. When cutting, you need to take into account the nuances of the recipes. The fillet is cut into pieces with a thickness of 2.5-3 cm. It is necessary to separate the abdomens without bones from the carcasses, remove the skin from them.

Fillet with honey and ginger recipe

Cold smoking dries a little, the meat becomes slightly harsh. To soften cold smoked tuna, use a sauce with ginger and honey. For this method, you need:

• 1.5 kg fillet;
• sauce;
• chips.

The main components of the sauce are water, salt, honey, ginger. The rest of the ingredients are put to taste. The original line-up is as follows:

• room temperature water - 0.5 l;
• coarse salt - 2 tsp;
• honey - 200 g;
• chopped ginger root - 2 tbsp. l .;
• ground black pepper - half tsp;
• soy sauce - 0.4 l;
• finely chopped garlic - 1 head of medium size;
• cayenne pepper - on the tip of a knife.

Prepare as follows:

1. Grind salt, ginger, garlic, pepper in a mortar, add honey, stir thoroughly.
2. Connect with water, soy sauce.
3. Pour the resulting mixture into the fish, leave in the refrigerator for a day.
4. Remove the fillets from the marinade, drain and dry.
5. Light the fire, place the raw materials in the smokehouse. Cook for 3 hours with the door slightly open.
6. Put in a small container with water, close tightly, continue smoking the same amount.

The resulting product is best kept for a couple of hours for full fermentation.

Tummy recipe

The belly is the tender but also the fattest part of the tuna. Therefore, when cooking, it is better to use a natural activator of fat breakdown - pineapple. The following products are required:

• trimmings (tummies) of tuna - 2 kg;
• soy sauce - 500 ml;
• pineapple juice - 500 ml;
• finely chopped fresh ginger - 50 g;
• ground black and red pepper - 1 tablespoon each.

How to prepare and smoke:

1. Mix pineapple juice, soy sauce, ginger root, pepper.
2. Pour marinade on the bellies, refrigerate for 12 hours.
3. Drain the liquid, put the fish pieces on the net, dry out.
4. Place in a heated smoking chamber, incubate for 12 hours at 30 ° C.
5. Lay out on a grid, dry for the same amount of time.

How to enhance the beneficial properties

You can neutralize the harm of smoked food with the help of herbs and vegetables. An excellent accompaniment will be parsley, celery, basil, cucumbers, tomatoes. Any fish goes very well with dill. You can make salads from greens and vegetables, or cut and serve separately.

Dishes are seasoned with olive or plain vegetable oil. Traditional bread it is better to replace it with white or black with bran.

How to serve smoked tuna

The advantage of this fish is the lack of small bones in large pieces pulp. Therefore, tuna - universal product, it is served separately with beer and combined with other snacks.

Despite its apparent simplicity, the beer version is actually multifaceted. Fillets can be cut into slices or slices. Cut carcasses across the ridge or peel and serve whole. The main thing is that the pieces are convenient to eat with beer.

Smoked fish goes well with rice, boiled, fried potatoes, mashed potatoes. A simple dish of juicy tuna fillet slices, herb-flavored potatoes and tomato slices is the ultimate in culinary art.

Tuna is served as an independent snack, sliced ​​is used for sandwiches, sushi, sashimi, and rolls are made. There are many recipes for smoked tuna salads and soups where it is used as a main ingredient or as a savory addition.

Sea tuna is rightfully considered exquisite delicacy- its taste is more reminiscent of the taste of tender veal. Fish meat is extremely healthy, contains a number of very important nutrients, vitamins, microelements. In terms of the content of omega-3 fats, tuna is the leader; it contains a "complete set" of amino acids necessary for a person.

The largest consumers of this sea fish have always been the inhabitants of Japan, but in recent years, the consumption of this healthy delicacy all over the world has grown several times. Its properties and great taste are preserved in any form - raw (sushi), boiled, fried, stewed, pickled and smoked.

When smoked, tender meat not only retains juiciness, does not lose its taste and useful qualities, but acquires a unique mouth-watering aroma. Fillet of a smoky delicacy is used as a snack, a filler for sandwiches, as an ingredient for delicious salads and sushi.

Another advantage of smoked tuna is its low calorie content: only 139 kcal per 100g of product, high content of easily digestible proteins - 24.5g / 100g.

Cold smoked tuna

Cold smoking requires cold smoke, so it is best to use a smoke generator or firebox at a distance from the chamber. The smoking process should last at least 3 hours so that the tender meat of the fish is saturated with smoky aromas.

Grate the fillet with a 1: 1 mixture of salt and sugar (you can use cane sugar), let it soak for 12 hours. Then rinse, dry well, cool in the refrigerator for half an hour, smoke in a smokehouse.

Fatty tender tuna meat has an excellent taste with any method of smoking, but marinated in a sauce for this recipe, gets a unique aroma and shade. For cooking you will need:

• tuna fillet - 1.5 kg;
• pickling sauce;
• alder sawdust.

Sauce ingredients:

• ready-made soy sauce - 0.4l;
• cold water - 0.5l;
• honey - 200g;
• ginger root - 20g;
• garlic - 1 head;
• salt - 2 teaspoons;
• black pepper - 0.5 tsp;
• cayenne pepper - a quarter teaspoon

Step by step cooking method

Hot smoked tuna

To cook smoked tuna in a hot way, you will need:

• 4 fillets or 2 small carcasses;
• salt - about 1 tbsp l. for 1 fish;
• lemon - 1 pc.;
• alder sawdust for smoking.

Cooking sequence:

The finished product turns out to be very juicy, unusually fragrant. Smoked tuna is an exquisite gourmet delicacy that you can easily prepare yourself in the country or at home.

Article rating:

Tuna fillet is an exquisite delicacy, regardless of the type of preparation. Its juicy, tender red meat has original taste... The use of a smoked product has a beneficial effect on certain systems and organs of the body. This is possible in the absence of harmful chemical impurities in the dish. You can cook a healthy, harmless product at home by smoking.

Fish selection

Tuna fillet is an exquisite delicacy, regardless of the type of preparation.

It is better to smoke fresh fish. All useful vitamins and minerals are preserved in them. It is possible to use fresh frozen raw materials. In this case, you should wait for the natural thawing of the carcasses. To cook evenly smoked tuna, you should choose individuals of the same size or cut them into portioned pieces one size.

Fish preparation

Preparation of tuna consists of peeling and salting. The final result of smoking and the safety of the finished smoked product depend on the correct carrying out of these manipulations, since correct cutting and pickling allows you to remove pathogens and add flavor to the meat.

The tuna is cut in the following sequence:

• the insides are removed through an incision in the abdomen;
• the head is removed;
• fins and tail are cut off;
• the skin is peeled.

If the smokehouse is small, then better fish milling. To do this, an incision is made along the back to separate the meat. The finished carcass is cut into 3 parts. The fillet is great for smoking, but the belly is also considered an exquisite delicacy. It can be marinated with fillets or use special sauces to add a savory flavor.

Ambassador or marinade

Hot smoked tuna is best marinated using the standard dry method. This will make it taste as natural as possible. The salting technology is as follows:

1. Carcasses or fillets are coated with salt on all sides at the rate of 1 tbsp. for every fish.
2. You can infuse the product when room temperature within half an hour.
3. After salting the tuna, it is better to sprinkle with lemon juice, and then place in the smokehouse.

Cold smoked tuna will have an original taste and aroma when using the pickling method.

Sauce recipes differ from each other. Real cooking masterpiece will work if you take the following ingredients:

• 1.5 cups soy sauce
• 2 glasses of water;
• incomplete glass of honey;
• 2 tsp salt;
• 8 cloves of garlic;
• 2 gr. ginger;
• 1 tsp a mixture of cayenne and black pepper.

From the listed ingredients, in addition to water and sauce, a mixture is made. The grated components are poured with water and soy sauce. Tuna is dipped into the resulting marinade and sent to the refrigerator for 12 hours. Before starting hot smoking, the pieces of garlic and ginger are removed from the fish. It is necessary to let it lie down so that the remaining sauce will drain. Excess liquid can cause the meat to break apart during cooking.

Smoking methods

Smoking tuna using different methods can achieve different results. Smoked product cold cooked has a firmer meat and a bright fishy taste and aroma. Such smoked meats are stored longer. With cold processing, more nutrients... Hot smoked tuna is softer and more tender. The spicy ambassador allows you to create unique aromatic and taste... This delicacy is best eaten within a few days.

Hot

The advantage of high-temperature processing is the speed of cooking and the guaranteed absence of harmful microorganisms. For cooking smoked fish it is better to use alder chips. The resin content in it is minimal, which has a positive effect on the result. Before placing the fish in the smokehouse, it is pre-dried in the fresh air. Drying allows you to remove excess moisture. Cooking hot smoked tuna looks like this:

1. 1.5 mm chips are poured into the bottom of the smokehouse.
2. A container for collecting fat is installed.
3. Pickled carcasses or fillets are loaded.
4. The smoker is exposed to the heater. As soon as the chips begin to smolder, we note the cooking time - 30-40 minutes.

At the end of smoking, the tuna is cooled along with the installation, and then ventilated for several hours in the fresh air.

Advice! To prevent the sawdust from igniting during cooking, it should be slightly sprinkled with water and dried.

Cold

For cold smoking, it is better to use a smoke generator - it is more productive. But the delicacy can also be prepared using a homemade device. The main condition is the correct temperature. Tuna is recommended to be smoked on maple sawdust. They give spicy taste smoked product. There are several cold smoking technologies:

1. Cooking without interruptions at a stable temperature of 30 ° C for 5-6 hours.
2. Stage-by-stage smoking, including smoke treatment at 40 ° C for two hours and three-hour cooking at 60 ° C. During the second stage, a tray of water is placed in the smoker. In this case, the smoked meat is more juicy and tender.

Airing after cold smoking is also considered mandatory. It helps to remove excess smoke and make the fillets more appetizing.

Calorie content and composition of the product

Protein constituents make tuna especially beneficial because they can increase hemoglobin. In terms of the composition and protein content, fish is the leader among all the others. The smoked product contains 24.4% protein. 6% are fats. Omega-3 fatty acids are vital for the body. The composition of smoked meats is rich in vitamins, micro- and macroelements necessary for:

• increasing immunity;
• normalization of metabolism;
• stabilization of the cardiovascular system;
• strengthening the musculoskeletal system;
• increasing the resistance of the nervous system to stress;
• improving digestion;
• rejuvenation of the body.

The fresh product has a low calorie content - per 100 grams. 134 kcal. Smoked tuna has a greater energy value- 184 Kcal per 100 g.

Storage conditions

Cold-cooked smoked products will remain in the refrigerator for up to 2 weeks. Hot smoked tuna is recommended to be consumed within 2-3 days. The fish should be stored in the refrigerator at a temperature not exceeding + 4 ° С. The smoked product must be isolated from the rest so that foreign odors are not absorbed into the meat.

Tuna will become a favorite delicacy of everyone who tastes it. Smoking allows you to emphasize the taste and aroma. This self-made delicacy will become a favorite dish for the whole family. You can enjoy the unrivaled taste and benefit from eating smoked tuna.

Cold smoked tuna rich in vitamins and minerals such as: choline - 13%, vitamin B6 - 46.5%, vitamin D - 17%, vitamin PP - 114.2%, potassium - 17.6%, phosphorus - 34.8%, selenium - 164.7%

Why is cold smoked tuna useful?

• Choline is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of bone mineralization. Lack of vitamin D leads to impaired metabolism of calcium and phosphorus in bones, increased demineralization of bone tissue, which leads to an increased risk of osteoporosis.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), hereditary thrombasthenia.

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