Smoked salmon is considered food for special occasions or dishes; smoking greatly enhances the taste of this type of oily fish. Making your own at home is possible, if you have the fumigation equipment. Be careful because harmful bacteria are also very easy to grow on smoked fish, so if you don't eat it immediately after smoking it, you must store the smoked fish properly to prevent bacterial growth, either by freezing or canning.
Note: It is assumed that you have a smoker or smokehouse and know how to use it for either hot or cold smoking.
Ingredients
- Salmon
- Salt solution (273 grams of salt, 1750 ml of water per 900-1350 grams of fish)
Step
Step 1. Use only fresh fish
Clean the fish and scales as soon as they are caught, then prepare them for smoking. While preparing the smokehouse, etc., place the fish on the ice.
Step 2. Decide whether to smoke the fish whole or in chunks
Sliced salmon is used for large fish, while leaving the fish whole with the collarbone makes it easier to hang in the smoke chamber. Cut the fish properly.
If smoking more than one salmon, consider choosing fish of the same/similar size for maximum results
Method 1 of 6: Soaking Fish in Salt Solution
Soaking in the salt solution for a while will harden the fish, improve its texture, and slow down the growth of bacteria on the surface after smoking. However, don't soak too long, as bacteria will grow, even with a medium salt solution (which uses 682.5 grams of salt and 3785 milliliters of water). Prolonged soaking is considered necessary only if you are smoking the fish at a cold temperature-with this method, hot smoked fish will make it tough in texture. For hot smoked fish, consider scrubbing it with a pinch of seasoned salt or soaking it briefly in the marinade for flavor.
Step 1. Make a solution of salt and water according to the ratio described above
Step 2. Add the fish to the salt solution
Soak for 1 hour.
Step 3. Remove the fish from the salt solution and drain
Rinse the fish to remove any accumulated salt. A stiff brush can help remove any salt buildup that may have formed.
Method 2 of 6: Drying Fish
Drying is necessary for a beautiful, glossy sheen to form on the surface of the salmon (“pelicle”). Without proper drying, the smoking will be uneven.
Step 1. Dry the fish at the right temperature
It should be cool and ventilate at 10 to 18.3 degrees Celsius. If you can't get this condition, some of the available options are:
- Drying outdoors: Drying fish in the shade or in the sun will damage the fish.
- Using the smokehouse: Put in the smokehouse on low heat (26.7 to 32.2 degrees Celsius), smokeless and leave the door open.
Step 2. Smoke the fish when the pellicle forms
Method 3 of 6: Setting Fish for Smoking
Step 1. Hang in such a way as to allow plenty of air to circulate around the fish
A certain way is to hang the fish on an “S”-shaped hook or stick, which is pierced through the grill. Alternatively, arrange fish or fish filets on a greased/lubricated tray or wire rack.
Method 4 of 6: Smoke the Fish
Step 1. If using cold smoking, smoke as follows (assuming you know how to smoke cold):
- 24 hours required for short term storage (up to one week)
- 5 days is required for thicker fish and long term storage.
- Expose the fish to light smoke first (leave the vent open for the first third smoking period), then increase the amount of smoke but keep the temperature below 32.2 degrees Celsius.
Step 2. For hot smoking, smoke for 6-8 hours (assuming you know how to smoke hot)
Smoke at 37.7 degrees Celsius for the first 2-4 hours, then gradually increase the oven temperature to 60 degrees Celsius until the salmon is flaky.
Step 3. Heat the inside of the fish to 71.1 degrees Celsius for at least 30 minutes during the entire hot smoking cycle
This method will kill any bacteria that are in or on the surface of the fish.
- The smokehouse needs to be set at 93.3 to 107.2 degrees Celsius for at least 30 minutes to achieve this fumigation goal.
- Use a standard meat thermometer to check the inside temperature of the fish.
Step 4. Smoke again at least 30 minutes after the salmon has reached this internal temperature
After heating the inside of the salmon for 30 minutes, keep the fish at 60 degrees Celsius, even while continuing to smoke it.
Step 5. Note that smoking can be a little difficult when you have to maintain the right temperature for a certain amount of time
If it doesn't work or you're not interested in using a smokehouse or smoking equipment, you haven't failed. You can still take your fresh catch to a commercial fish smoking service so they can smoke it perfectly for you.
Method 5 of 6: Storing Smoked Salmon
Step 1. Remove the smoked salmon from the smokehouse
This must be done immediately to prevent bacterial growth.
Step 2. For short term storage:
Let the fish cool completely, then wrap it in food-safe plastic wrap or wax paper (wrapping it while it's still warm can encourage mold growth). To further ensure that there is no mold growth, wrap the salmon in gauze before wrapping it in plastic wrap. Store in the refrigerator. This salmon should be consumed within 1-2 weeks of smoking.
Step 3. For long term storage:
Let the fish cool completely. Wrap tightly in food-safe plastic wrap and freeze.
Method 6 of 6: Cooking Smoked Salmon
Rather than actual smoking, this is a cooking technique that makes fish appear smoky. Fish should be eaten immediately after cooking. If you have a special smoker for the stove, follow the instructions. Otherwise, follow how to use a deep frying pan to cook smoked salmon:
Step 1. Set the pan as a quick smoker
To make this utensil, line the pan with aluminum foil.
Step 2. Add 110 grams of tea leaves, 250 grams of rice and 2 teaspoons of granulated sugar to the bottom of the pan
Step 3. Place a griddle rack on top of the ingredients
Arrange fresh salmon on a rack (filet or whole fish).
Step 4. Place the lid on the pan over the salmon
Fold some aluminum foil over the pan lid so it can seal tightly on the pan.
Step 5. Heat the skillet over high heat
Cook for 5 minutes, then reduce the heat.
Step 6. Cook for another 10 minutes on low heat
Check midway through the cooking process to see if the fish are doing well.
Step 7. Serve immediately
Uneaten salmon should be refrigerated and eaten within a day or two. Do not leave this smoked fish at room temperature for a long time. this fish no smoked, just tasted smoky.
Tips
- It's a good idea to smoke only salmon and not smoke other fish at the same time; Different fish have different timing requirements.
- What wood to use? It depends on the wood obtained and preferred. Americans tend to like hickory wood, while Brits tend to like oak. Woods also used are beech, apple, chestnut, birch, and maple.
- Ready-to-use electric fumes are available at kitchen supply stores for cooks to make smoking salmon easy. Follow the instructions that came with the equipment. Look for a tool that will allow you to use hickory or oak sawdust to produce the smoke, to ensure a good smoke taste.
Warning
- Extra care must be taken to prevent bacterial growth when fumigating fish. Don't skip the necessary steps and if in doubt, throw the fish away.
- The smoking temperature must be maintained and never below the specified value. If the temperature is below the specified number or you do not know the correct temperature during smoking, discard the fish and try again.
