It doesn't matter where you caught the salmon: in the river, in the Baltic Sea or in the market. Any fisherman or fish lover who appreciates the benefits and taste of this fish should, in theory, know the most delicious way to smoke salmon so that he can try it if necessary!
Salmon is rich in omega 3 fats, amino acids, proteins, vitamin B, potassium, antioxidants - the most important thing is that all these good properties are preserved when smoking. Since salmon meat improves the work of the heart, brain activity and general well-being, experts recommend eating it two or three times a week. Smoke and eat - you can never have too much salmon!
Where to start? Experts recommend paying attention to several aspects when buying salmon that has already been caught. Look at the color of the salmon - choose as bright as possible. Also make sure the smell is good and the salmon is clean. Finally, it is recommended to choose fillet pieces cut from the middle, the center of the fish - that's where the most meat is.
It is important to choose a reliable and high-quality smoker - after all, it does the most important job.
Recipe
You will need:
Salmon fillet
4 cups of water
¼ cup kosher salt
¼ cup brown sugar
2 bay leaves
1 chopped stalk of celery
A cup of chopped fennel
½ cup chopped onion
2 chopped cloves of garlic
Just three steps and you will taste delicious smoked salmon:
Marinating. First of all, before smoking, the salmon fillet should be cut into strips and then soaked in salted water, marinade - this way you will get the taste, the salmon will absorb the amount of salt it needs.
Mix all the ingredients mentioned above, soak the salmon and put it in the fridge with the whole container. Leave for 8 hours if the fillet pieces are cut smaller. Soak the thicker pieces in the brine for the whole day.
Never marinate fish for more than three days - it will be dangerously salty, oversalted.
When smoking salmon, slightly salty or sweet spices and marinade are best. For example, you can add a little sweet syrup to the same salty marinade - it will give the taste new colors!
What is the benefit of such salting? It draws out excess moisture from the fish and at the same time the salmon absorbs the required amount of salt.
Drying. We don't recommend skipping this step: even if you're in a hurry, you can't wait to smoke and taste.
Remove the salmon from the marinade and allow to dry. Dry in a cool place for 2 to 3 hours. In this way, a film is formed on the surface, which absorbs the most smoke aroma during smoking!
Hot smoking - at a temperature of 80 °C. Smoke small pieces of salmon fillet for about an hour, thicker pieces - about four hours. Check the internal temperature of the fish: if it reaches 60 °C degrees and separate streaks have appeared in the fillet meat - pull and taste.
Delicious!
