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Preparation Smoking Tips for Fish, Crustaceans, Eel, Squid

Preparation Smoking Tips for Fish, Crustaceans, Eel, Squid

Postby HighHeelKitchen » Wed Sep 07, 2011 4:32 pm



Preparation and Smoking Tips for Fish, Roe, Eels, Shrimp, Prawns, Squid:

Cold-smoked roe:
Clean lobes of roe of all slime, blood, bits of gall bag and other extraneous material. Wash in seawater and drain for a few minutes. Salt roe using about 10 pounds of salt per 100 pounds of roe. Cure until desired color is obtained. Wash several times in seawater and hang in the shade for about 24 hours. Cold smoke on wire mesh trays for 2-3 days. Split and remove membrane on each roe sac. Pack roe in barrels and store in a cool (about 12.8-15.6C : 55-60F) place for 1 month to 6 weeks. As soon as fermentation begins, mix enough salt (about 15 pounds per 100 pounds roe) with the roe to arrest fermentation. Pack in metal containers or glass jars and hermetically seal.

Cold-smoked croaker:
Remove croaker (Micropogon undulatus) head, retaining the collarbones. Cut the fish down the belly to the vent. Remove viscera and clean the belly cavity thoroughly. Split fish down the belly side to within 1 inch of the tail, without cutting all the way through the fish. Wash the fish and brine in strong brine for 30 minutes to 1 hour. Fasten the fish to rods so the fish lay out flat. Air-dry using a fan. Smoke at less than 32.2C (90F) using light smoke for 2-4 hours and heavy smoke for an additional 2 hours.

Cold-smoked ee:
Remove surface slime by scraping or rubbing with fine salt. Split eel down the belly from the head past the vent and eviscerate. Remove head and tail. Split lengthwise into 2 fillets, removing the backbone. Cure in a 90 salinometer brine for 6 hours. Wipe dry and coat the fillets with the following preparation which has been pounded into a paste: 1 large anchovy, 1 ounce fine salt, 8 ounces powdered sugar, 1 ounce saltpeter and sufficient butter to make it a smooth paste. Roll fillets into tight cylinders beginning with the tail portion. Tie cylinders with cord to hold them together. Cover the outside of the fillet rolls with a cloth, leaving the ends of the cylinders uncovered. Hang cylinders in the smoker and smoke, using a cool, dense smoke, for 5-6 days.

Cold-smoked flounder:
Use small flounder weighing about half a pound. Gut the fish, wash and brine for 2 hours in a 90 salinometer brine. String the fish on rods, drain and air-dry for a few hours. Cold-smoke for 8-10 hours.

Cold-smoked haddock (finnan haddie):
Remove heads from dressed fish and wash thoroughly. Split fish down the belly side to within 1-2 inches of the tail, without cutting entirely through the flesh. Soak fish in at least a 90 salinometer brine for 30 minutes to 2 hours. Hang fish so that the split fish is open and flat. Air-dry for a few hours, using a fan. Smoke lightly for 8-12 hours and then under dense smoke for 6-7 hours. The temperature of the smoker should average 26.7C (80F).

Cold-smoked haddock fillets:
Fillet fish and skin and wash fillets. Drain and brine in a 90 salinometer brine for 20 minutes to 2 hours. Drain and dye, if desired. Hang fillets over rods or arrange on wire-mesh trays. Air-dry for about 2 hours until a pellicle forms on the flesh. Smoke at no higher than 32.2C (90F) for about 4 hours using light smoke, then turn the fillets over and smoke for an additional 4 hours. Smoke in dense smoke for 4-6 hours, turning the fish once during the process.

Cold-smoked herring:
Dry-salt gutted and eviscerated fish with 12-20% salt by weight, and pressed with a weight, for about 1 week. The fish can also be brined in saturated brine with an additional 5% salt by weight of fish added for about 40 hours. Rinse in freshwater. Pierce heads with a bar and dry fish for 1 day. Smoke for 3-4 weeks at about 18C (64.4F) for the first week, about 22C (71.6F) for the second week, and about 25C (77.0F) for the final stage.

Cold-smoked herring (bloaters I):
Brine round or eviscerated herring in a 90-95 salinometer brine for about 48 hours. Rinse. Hang fish on rods by inserting the rod through the gill cover and out the mouth. Drain for a few minutes. Smoke at 18.3C (65F) for 48 hours and then at about 15.6C (60F) for 2-5 days.

Cold-smoked herring (bloaters II):
Wash herring and dry-salt, using about 25 pounds of salt to 100 pounds (45.4 kg) of fish. Cure for 12-14 hours. Rinse herring free of salt. Hang fish on rods by inserting the rod through the gill cover and out the mouth. Smoke 8-12 hours at about 29.4C (85F).

Cold-smoked herring (hard-smoked herring):
For 4,800 pounds of fish, fill the brining tank partially full with 40 salinometer brine. Add a layer of fish on the bottom and scatter about 30 pounds of salt over the fish Add a second layer of fish and cover with 60-90 pounds of salt. Add the third and top layer of fish and cover with 180-300 pounds of salt. Salt for 24-36 hours for small fish and 48 hours or longer for large or very fat fish. Rinse off excess salt in the brine and freshen in sea water for 12-15 hours. Rinse in clean sea water. Hang fish on rods by inserting the rod through the gill cover and out the mouth. Hang rods in smoker and dry for 1-5 hours without smoke. Smoke with heavy smoke for 12-15 hours or until the herring are colored by the smoke. Continue smoking for about 3 weeks until the fish are completely cured. The smoker temperature should not exceed 21.1C (70F). For boneless smoked herring, clip off the heads, bellies and tails with scissors and remove skin and bones with a knife.

Cold-smoked herring (kippered herring):
Wash herring to remove slime, blood, scales and other debris. Split the fish down the left side of the backbone from the head almost to the tail. Open fish to lie flat and remove gills, viscera, blood and membranes. Wash well in freshwater and drain a few min. Brine in a 90-95 salinometer brine for 20-30 minutes. Dip in dye solution (1 g dye to 2 L water) for about 30 seconds. Drain and hang on smoke sticks. Drain and dry in smoker. Smoke lightly for 6-8 hours.

Cold-smoked herring (red herring):
Mix whole herring with about 30 pounds of salt to 100 pounds of fish. Cure for at least 10 days. Hang fish on rods by inserting the rod through the gill cover and out the mouth. Dry in smoker for 12-25 hours. Smoke at 14-19C (57.2-66.2F) on alternate days for 3-6 weeks.

Cold-smoked kingfish:
Fillet the kingfish (Scomberomorus cavella) and remove the backbone. Wash sides thoroughly and drain. Soak for about 1 hour in a 40 salinometer brine chilled with ice. Drain for a few minutes and then dredge in fine salt and lay in a box for 1-2 hours. Rinse with freshwater, attach to hangers and air-dry until a pellicle has formed. Place the fish in the smoker and dry for 24-36 hours without much smoke. Smoke for an additional 6-12 hours with dense smoke. Keep the smoker temperature below 32.2C (90F).

Cold-smoked mackerel:
Split mackerel (Scomber scombrus) down the left side of the backbone from the tip of the head almost to the tail and open to lay flat in 1 piece. Clean out gills, viscera and blood. Wash and soak in fresh warm water for 15-30 minutes to remove blood. Drain and soak in a 80 salinometer brine for about 1 hour. Fix fish on rods so that fish remain flat and not touching each other. Air-dry for several hours. Smoke for 8 hours in a light cool smoke.

Cold-smoked mullet:
Split mullet (Mugil cephalus) along the back just above the backbone, almost to the tail, so they will lay flat in 1 piece. Leave the belly portion solid and the backbone in. Remove all traces of viscera and black membrane. Remove the head, if desired. Soak in 40 salinometer brine for 30 minutes to soak out blood. Drain, dredge in salt and pack in a tub. Salt for 1-3 hours. Rinse in brine and place on wire-mesh trays. Air-dry for about 3 hours. Hang on rods and cold-smoke for 8-12 hours using light smoke. Increase the smoke and smoke for a total of 20-24 hours, if they are to be kept for about 10 days, or 3-5 days if they are to be kept for some time.

Cold-smoked salmon I:
Gut, eviscerate, wash and dry-salt salmon. Cure with 20-30% salt by weight for 10-30 days. Rinse with freshwater for 1-3 days to remove salt. Hang by the tail and dry until the surface skin is dried up. Smoke during the night time and open smoker during the day to cool and dry the fish. Smoke at about 18C (64.4F) for the first week, about 22C (71.6F) for the second week and about 25C (77.0F) for the final stage.

Cold-smoked salmon II:
Soak mild-cured salmon sides overnight (12-16 hours) in freshwater, changing the water 2-3 times. Drain and trim salmon, removing any ragged edges. Hang sides on wire hangers and dry for 24-48 hours, using mechanical fans, until a thin shiny skin has formed on the surface. Smoke for 48-72 hours at 23.9-32.2C (75-90F).

Cold-smoked salmon (German smoked salmon):
Freshen mild-cured salmon sides in running water for 5-10 hours. Hang and dry sides for several hours. Smoke at 20-25C (68-77F) for 3-5 days.

Cold-smoked salmon (hard-smoke or Indian-cure salmon):
Split salmon into 2 sides and remove backbone. Cut each side longitudinally into several strips. Soak strips in 90 salinometer brine, adding the thickest strips first, the medium sized strips an h later and the smaller pieces after another hour. Cure for 16-20 hours and drain. Hand strips and air-dry for 24 hours. Smoke slowly at 21.1-26.7C (70-80F) for about 2 weeks.

Cold-smoked salmon (Scotch smoked salmon I):
Wash salmon thoroughly and split down the back. Clean belly cavity of viscera and blood. Rinse fish and drain. Rub fish with a mixture of salt and brown sugar and pack in a tub. Cure for 48 hours. Rinse and insert 3 double pointed sticks in the belly cavity to hold it open. Hang and smoke lightly for 10-14 hours.

Cold-smoked salmon (Scotch smoked salmon II):
Wash fish thoroughly and score skin at 2 inch intervals longitudinally. Split salmon into 2 sides and remove viscera. Rinse to remove blood and press remaining blood out of veins in belly cavity. Wash thoroughly in ice water and soak in ice water for about 30 minutes. Drain and trim. Dredge salmon sides in a ground mixture of 6 pounds salt, 4 pounds brown sugar, 1 ounce saltpeter, and half an ounce each of bay leaves, black peppers, cloves, coriander seed and allspice. Pack sides into a tub and cure for 48 hours. Scrub sides and soak in cold water for 1 hour. Lay sides in a small pile, skin side down, with weights on top for several hours to press out moisture. Hang sides on smoke sticks and dry in the air until a thin skin or pellicle forms on the surface. Smoke lightly for 16-24 hours and in dense smoke for an additional 8 hours. Maintain the smoker temperature at no more than 26.7C (80F).

Cold-smoked shrimp (peeled shrimp):
Peel and wash shrimp. Drain and blanch for 5-8 minutes in boiling 50 salinometer brine. Air-dry and spread on oiled wire-mesh trays. Smoke for 90 minutes in a dense cool smoke at not higher than 26.7C (80F).

Cold-smoked shrimp (shell-on shrimp):
Remove heads, wash and drain. Either soak for 30-60 minutes in 50 salinometer brine and steam or boil shrimp until they turn pink, or boil in 50 salinometer brine. Spread on wire-mesh trays and air-dry. Smoke at 21.1-32.2C (70-90F) for 60-90 minutes using a dense cool smoke.

Cold-smoked yellowtail:
Fillet fish, bleed and remove bones in belly portion. Cure trimmed fillets in brine containing 25-30% salt, 5% sugar and 2% spice. Cure wild fish for 8-15 days and cultured fish for 4-5 days. Rinse fillets in freshwater for 2-3 days for wild fish and 1 day for cultured fish. Hang fillets to dry for 1 day. Smoke wild yellowtail at 20-25C (68-77F) for the first 4-5 days with the shutter fully open. Smoke at 25-86C for the next 3 days with the shutter half-closed. Smoke at 30-35C (86-95F) for the last 3 days with the shutter closed. Smoke cultured fish a few days less.


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