How to cook cold and hot smoked asp

Useful qualities of asp meat

The asp has its own specific features, by which even those who encounter it for the first time can recognize it. It is, first of all, an elongated body with silvery sides and a dark gray back. The abdomen is white, like other fish, but the characteristic fringed fins will give away our culprit. The lower caudal fins are completely or only at the base colored red. Despite its predatory lifestyle, the fish has no teeth.

The first years of its life, the sheresper prefers solitude, and only at puberty do individuals begin to form flocks. Its average life expectancy does not exceed 15 years. During spawning, the fish is especially timid and weak, so hunting for it often ends in failure.

Due to an absurd mistake, many people refuse to eat the tender and tasty meat of this fish, as they are convinced of its high calorie content. It is no secret that today this indicator is decisive when drawing up a personal nutrition program. We hasten to dissuade the correctness of this judgment and provide some specific data.

• Asp meat contains a lot of protein. Protein is not stored in the body as fat and does not interfere with daily energy balance.
• There are only 3 g of fat per 100 g of product, and they are easily broken down in a fairly short period of time.
• The main mass is water.
• Nicotinic acid, riboflavin and thiamine, better known as vitamin B complex, are found in large quantities in fish.
• The meat contains vitamin A, provitamin A and beta-carotene, which improves vision.
• Of all the minerals, there is especially a lot of iron, nickel, fluorine, calcium and sodium.

With all the listed indicators, the total calorie content per 100 g of product does not exceed 100 kcal, which is comparable to some vegetables.

It is important to remember that this particular fish contains, albeit in small quantities, vitamin C, which at the same time serves as an antioxidant. This substance prevents the aging of the body. In addition, the presence of vitamin C in the body increases blood clotting, helps fight infections, synthesizes necessary hormones and removes toxins.

Vitamin A improves metabolism, and one of the B vitamins promotes wound healing. Minerals also stabilize the functioning of many systems, and at the same time fish is indicated in dietary nutrition.

Calorie content, composition and beneficial properties

Asp is a low-calorie fish with a high content of healthy fats, vitamins and minerals. When properly smoked, carcinogens do not accumulate in the skin and the product retains maximum benefits:

• vitamins C, A, E act as natural antioxidants, improve blood composition, capillary permeability, immunity, and fight inflammatory processes in the body;
• vitamin D in combination with phosphorus is necessary for healthy bones, the beauty of teeth, hair, nails, as well as for the proper functioning of the nervous system, including the brain;
• B vitamins help fight stress, aging, depression, insomnia;
• The combined microelement composition of asp removes toxins from the body, normalizes metabolism and regeneration functions.

Fish is an irreplaceable source of protein and a supplier of omega acids. It is included in the diet. But we must not forget that this is a salty product and should not be abused.

Fact! Some people are allergic to fish and seafood, which results in digestive problems, a rash, and possible signs of intoxication.

In order for the asp to be safe, it must be thoroughly marinated in salt or saline solution, otherwise there is a risk of helminths surviving in the structure of the meat.

How to choose fish for smoking

Unfortunately, we do not always have the opportunity to cook freshly caught fish. The store usually offers us frozen options. Deep freezing is good because at low temperatures many bacteria die, but, on the other hand, asp meat is deprived of some beneficial substances.

If the conditions for storing and transporting fish have been violated, then it is subject to repeated freezing. In this case, not only the benefits, but also the taste are called into question. To avoid becoming a victim of unscrupulous suppliers, there are some practical tips for choosing fish for smoking.

• The color of the gills is the first indicator of the freshness of the fish; it should have a pink tint. Brown gills or blood spots indicate that it is better to refrain from purchasing.
• The gills should not be dried out, but mucus on them is not a good thing.
• The eyes of fresh fish are always transparent. If they have a dull cloudiness, then the storage conditions were clearly violated.
• The scales are supported by a dense shell on the skin, and the latter should fit the meat and hardly come off.
• After short-term exposure to soft tissue, the deformation quickly disappears.
• The fish must be selected without damage, otherwise, if you try to smoke it, you may end up with a breeding ground for bacteria.

Cold smoked asp recipe with photo

Smoking is a method of processing fish that prolongs storage. The process, carried out correctly, in compliance with technology, allows you to obtain a delicious delicacy with a pleasant appearance and seductive aroma. Asp carcasses change their silver color to golden. The bones soften and are no longer felt. Smoked asp meat is not inferior in taste to noble species of fish.

Violation of technology turns carcasses into sooty, resinous coals of an unpleasant appearance, bitter in taste, and saturated with carcinogenic substances.

Basic smoking issues and technology

Whatever product we take for consideration, in smoked form, if it exists, it will look more appetizing and taste much better. The fishy taste suits this cooking method like no other.

In a general sense, smoking refers to the processing of a product with smoke, which allows it to be brought to readiness, and also, under certain conditions, to be stored for some time.

Smoked fish is a very tasty dish that has a unique smell of alder or apple tree smoke. Cold smoked asp, however, like hot smoked asp, changes its color from silver to golden. It is known that the appearance of food can affect appetite. When it comes to smoked fish, hardly anyone will refuse such a delicacy.

But if you make a mistake during the cooking process, you will end up with a black mass, bitter meat or missing fish with signs of rot. Therefore, everyone, even experienced cooks, tries to stick to long-proven recipes.

Cold smoking at home should occur at a smoke temperature of no higher than 40°C degrees. The most common mistake made by impatient beginners is that they exceed the specified limit in order to speed up a long process. The result is a half-cooked product containing carcinogens and a minimum of nutrients.

Few people pay due attention to such a stage as the selection of wood. Cold and hot smoking involves passing smoke through the fibers. The type of wood will affect not only the smell, but also the taste, as well as the amount of resins, tar and carcinogens.

The best option would be hardwood with soft wood, for example, alder, beech or fruit trees. They are used in the form of wood chips or sawdust, which should smolder, but under no circumstances flare up. For this reason, it is often necessary to wet the material with water. For lovers of the spicy taste of asp, it is recommended to add juniper branches, aromatic herbs, raspberry or blackberry branches to the smoking box. There is a strict taboo on coniferous species, otherwise the product can be spoiled by released resins.

Cold smoking of asp

It is preferable to take carcasses weighing up to 1.5 kg. The fish is smoked by inserting spacers made of wooden sticks into the bellies. Or the fish are spread out in the form of a book, cut along the stomach or back. Lay out flat or hang, after tying it with twine so that the carcasses do not fall apart. They are smoked for 1–6 days depending on the smoke temperature and the weight of the fish.

Recipe for cold smoked asp (dry salting)

For 1 kg of fish:

• salt - 2 tbsp. l.
• sugar - 0.5 tbsp. l.
• spices - to your taste.

The carcasses are gutted, gills are cut out, and washed. The fish is flattened, leaving the ridge on one of the halves. Dry with a paper towel.

Prepare a mixture of salt, sugar, spices, which may include: crushed laurel leaves, ground pepper, coriander, crushed clove buds, dry herbs, ready-made store-bought preparations.

The carcasses are rubbed inside and outside (against the scales) with a spicy mixture and allowed to sit for a day. Then they are hung out to dry for a couple of days. As soon as the fish are no longer sticky, they are ready for smoking and can be placed in the smokehouse.

Preparation of carcasses

For convenience, all preparation can be considered as separate stages. This includes cutting, salting, soaking and drying. Small carcasses are not butchered. Experienced experts say that in this form the meat is more saturated. Large carcasses are freed from the head, entrails and film covering the internal cavity. If you decide to leave the head, then you will definitely have to remove the gills. The scales will play the role of a shell, and by the fins we will determine the readiness of the fish. At the end of the process they should separate freely.

For salting, a strong solution is used; it is prepared at the rate of 150 g of salt per kilogram of fish. If small carcasses can begin to be smoked after just a few hours, large fish should be left in salt for about a day.

Fish meat does not absorb salt continuously; it will take as much as it needs. Therefore, when smoking is repeated periodically, some marinate a large batch at once, and then remove the required number of carcasses from the brine.

When pickling, you can use spices; they should only emphasize the taste, but not overwhelm it. If desired, add black pepper, thyme, and paprika along with salt. Excellent compositions are obtained using sesame, dill, and basil. The liquid marinade is brought to a boil, spices are added and cooled. Only then do they pour it over the carcasses. Dry marinade is prepared from the same ingredients, only they are mixed dry, and the resulting mixture is rubbed onto the fish.

In order to get rid of excess salt, the fish must be soaked after salting. The duration of the process depends on the size of the carcass. Relatively small fish are ready in a couple of hours, and larger ones in a day. After this procedure, moisture remains in the outer layers of the fibers. If you cook cold-smoked asp, the low temperature will lead to the development of bacteria and the fish will disappear. To dry, the fish is hung in a drafty room, protected from insects, and after a day sent to the smokehouse.

Preparing the fish

Asp is a tasty, healthy product with high nutritional value.
To prepare the smoked delicacy, use fresh or fresh frozen fish. The carcasses are pre-gutted. The black film from the abdomen is removed. The head is cut off only on large specimens. The scales of the asp are not removed. It will help preserve juice and minimize the amount of tars and carcinogens in meat. There is no need to cut off the fins. It is easy to determine readiness from them. After cleaning, the asp fish is washed and dried with paper towels.

Pickling

To obtain a bright taste of fish, dry salting with a minimal set of spices is used.
For pickling, use salt and ground black pepper. Small specimens are kept in the refrigerator for 4 days. Large carcasses are salted for a week. To obtain the original taste of the product, you will need to marinate in brine. Ideally combined with asp:

• Bay leaf;
• pepper;
• anise;
• curry;
• nutmeg;
• basil;
• thyme;
• sage.

At the end of salting, the asp is soaked in water for 2-24 hours, depending on the size of the carcasses. It is necessary to dry the fish for 3 days in the fresh air before smoking the product.

Cold and hot smoking

You will have to smoke the asp, regardless of the method, in a special device - a smokehouse. The design difference is that during cold smoking the smoke cools down to 40°C degrees, but during hot smoking it does not. Thus, hot smoking is a heat treatment of the fibers, which makes the meat looser. But the most important feature is that the fish will be ready in 40 minutes, which cannot be said about the cold smoking procedure, which will take several days.

It is important to follow the following rules to get excellent results:

• Carcasses should not touch each other;
• Watch the density of the smoke. Excessive density will cause moisture to turn smoked meat into boiled meat.
• When cold smoking, you cannot interrupt the process for the first 8 hours.
• Once cooked, hot smoked asp is not immediately removed from the smokehouse. You need to wait for it to cool completely.
• Strictly monitor the temperature; it should not exceed the maximum permissible value for any smoking method.

In principle, these rules are not so complicated that you need to be punctual here and enjoy the wonderful taste of smoked asp.

Recipe for cold smoked asp (mixed salting)

For 1 kg of fish:

• water - 2 l
• salt - 1/2 cup
• spices and spices - to taste.

Asp carcasses are rolled in salt, placed in rows in a deep container, and salt is sprinkled on top. Place in the refrigerator for a day.

Prepare the brine: half a glass of salt per 2 liters of water, you can add your favorite spices. The salt solution is poured into the fish, a pressure is placed, and it is kept for 5-6 hours to several days.

The carcasses are washed well in running water and placed in a container with clean water for 2 hours so that excess salt passes into the water.

The fish are taken out of the water, dried, and hung in a ventilated place for 10 hours, until the back is no longer sticky.

Smoke for 3 days, maintaining a constant smoke temperature of 25–28°C.