Smoked fish: health benefits or harms?

Smoking - a proven method of cooking fish, which helps to increase its shelf life. In addition, it is smoking that gives the fish a unique taste and aroma. After treatment with the hot method, the carcass acquires a golden hue and a subtle smell.

Smoked fish is often the main holiday dish. The dish is full of nutrients. You can cook it at home, but it is important to carefully study all the subtleties of the process.

Methods for smoking fish

There are several methods of smoking: hot and cold. Each of the varieties has both pluses and minuses. To the advantages of the first method can be attributed a high speed of preparation, the second is famous for its ability to give the product valuable qualities.

Hot smoking does not require applying a large amount of salt to the workpiece. The cooking procedure with hot smoke takes one to three hours. This method can achieve a double effect: smoking as well as baking the inside of the carcass. The only disadvantage of this option is the minimum shelf life of the dish.

Cold smoking involves a more substantial treatment of the carcass with salt. This slightly affects the taste of the dish, but allows you to keep it for several months in a suitable to eat version. Below we will talk in more detail about each of these methods.

Cold .

In this case, you need to clean the fish from the guts, salt it and put it into the smokehouse at the temperature from 25 to 35 ° C. Depending on the selected temperature mode, the cooking will take from 24 hours to two weeks.

Advantages of the method:

1. Preservation in the dish of useful substances for the body.
2. Long shelf life of the finished dish in the refrigerator.
3. Significantly less harmful substances compared to the hot version.

Cons:

1. Time costs.
2. If you violate the technology of cooking there is a risk of contracting worms.

The dish of cold processing is more useful for the body than the second option. To reduce the possibility of helminth infestation, it is very important to observe the following recommendations:

1. Do not buy the preparations at the market, especially in places where sanitary norms are neglected.
2. Choose suppliers with good reviews.
3. Before buying, study the documents confirming the quality of the product.

Hot

Hot smoking in time will take from 1 to 24 hours, depending on the temperature mode and the size of the carcass. After cleaning and removing the innards, slightly salted fish is placed in a smoker heated to 150°C. To increase the amount of smoke and give a refined flavor to the dish, wood chips from pears, cherries or apples are used. Alder sawdust is often used for the same purpose.

Advantages of the method:

1. Promptness of preparation. One to three hours is enough for a small fish, and five hours for a large one.
2. No risk of worm infestation, thanks to the high temperature of processing.
3. Memorable taste.

Disadvantages of the method:

1. Production of carcinogens that are harmful to the human body.
2. Reducing the number of useful substances under the influence of high temperatures.
3. Minimal shelf life.

Tip: To reduce the amount of harmful substances, it is important to choose fish varieties with thick skin, as thin does not prevent the accumulation of carcinogens in the dish. It is also important to remove the skin before eating the product.

"Liquid smoke."

The most budgetary and expedient method of smoking fish is considered cooking with the help of "liquid smoke". The billet is placed in a special solution in which the salted carcass spends several hours. At the end of cooking, the fish becomes golden and acquires a pleasant smell of smoke.

This cheap method is used by most manufacturers in order to reduce the cost of production of the product. At the same time in the dish obtained as a result of treatment with "liquid smoke" almost no useful substances. Moreover, such a product is most often harmful to the body.

The disadvantages of the method:

1. Accumulation in the carcass of harmful chemical compounds: phenols, acids, aldehydes, ketones.
2. High risk of contracting helminths due to the lack of heat treatment.

What kind of fish can be smoked?

Despite the fact that smoking is not a very complicated process of food processing, it requires prior preparation. There are a number of tricks for choosing fish to smoke:

1. First of all, it is important to make sure that the fish is as fresh as possible. The degree of freshness of the carcasses will greatly affect their taste.
2. It is more convenient to work with carcasses of the same size. This will help you choose the optimal temperature mode and duration of cooking, taking into account the size and thickness of carcasses. Each batch should be sent to the smoker one by one, and after the set time - take out the finished dish. It is very important to avoid getting large and small specimens in the same batch, so that you do not have to constantly monitor the degree of readiness.
3. Check the integrity of the carcasses. If there are cracks on the fish, it is not suitable for the hot method, because the dish will lose juiciness.
4. Competent choice of type of fish, in accordance with the method of smoking. For example, for the hot method, varieties with a dense structure are ideal.
5. Follow the chosen technology precisely, especially for the cold cooking method.

Varieties of fish that are optimal for hot smoking:

• halibut;
• roach;
• cod;
• perch;
• eel;
• bream;
• pikeperch;
• herring;
• ide;
• burbot;
• capelin;
• sturgeon;
• mackerel;
• sea bass.

Experienced fishermen claim that the best kind of fish for hot-smoking is roach, while most mass consumers prefer mackerel as the most economical variety.

Varieties of fish suitable for cold-smoking:

• whitefish;
• flounder;
• mackerel;
• sockeye
• salmon;
• nototenia;
• bighead carp;
• carp;
• beluga.

Cold or hot smoking: which is better?

The only difference between the methods of cold or hot smoking is the temperature mode. The presence of several cooking options is due to the large choice of varieties of fish.

For the cold method, hard varieties are completely unsuitable, because the meat in the process of processing is not cooked well enough. The taste of the dish will resemble raw fish. For hot smoking it is undesirable to use soft meat, as the carcass can fall apart during cooking.

If there is not enough time, it is more convenient to choose the hot method, which will help to smoke fish in just a few hours at a temperature of 120 degrees or more.

Choosing the cold method, you should expect the dish only in a few days, and sometimes weeks, as the temperature can not exceed the forty-degree mark.

To answer unequivocally, which option is better, it is difficult, because both the cold and hot method has both pluses and minuses.

The main disadvantage of cold smoking is the accumulation of harmful carcinogens in the carcass. In this case, the fish retains many useful properties. In the second case, vitamins, trace elements and amino acids are destroyed under the influence of high temperature.

Connoisseurs argue that the hot dish gets amazing flavors, but the cold method provides long shelf life of the finished product.

Composition and calories of smoked fish

The composition of the dish contains proteins, fatty acids and minerals. The benefit of smoked fish for the body depends on the chosen type of preparation. For example, sea varieties contain a large amount of iodine. Fatty fish is rich in beneficial acids, such as Omega-3. Any kind of product contains a large amount of phosphorus, magnesium, zinc, potassium, selenium, vitamins B.

While stewed without oil or boiled fish can be eaten in any quantity, smoking implies a limited consumption of the dish. The average caloric value of 100 grams of such food starts from 196 kcal. We are talking about fatty fish, for example, salmon, trout, mackerel. The caloric value of lean varieties is reduced to 70 kcal. These include flounder, pollock, cod.

To affect the caloric value of a dish cooked at high temperature, you can add vegetable oil.

What is useful for smoked fish

Smoking is one of the most gentle ways to prepare food, because it allows you to save 75% of the useful compounds and substances. Thanks to the rich composition of minerals and vitamins, fish brings a huge benefit to the body.

General benefits

Due to its rich composition, smoked fish has many health benefits:

1. Promotes the production of hemoglobin.
2. Restores mental and physical strength.
3. Promotes the strengthening of bone tissue.
4. Beneficial effect on brain activity.
5. Prevents the emergence of avitaminosis.
6. Activates the growth of muscle tissue.

Important: Due to the increased caloric content and a special way of processing, it is recommended to eat smoked fish not more than once a week. Fatty varieties of fish will not harm the figure in the amount of up to 150 grams. The portion of lean fish can be increased to 200 grams.

For women

For women's health, it is important to include northern fish in your diet, which contains fatty acids that are good for toned skin, healthy hair and nails. Phosphorus and calcium help strengthen teeth and keep a white smile.

Valuable for women's health components contained in the dish:

• Omega-3;
• potassium;
• magnesium;
• Vitamins A, D, B, E;
• iodine;
• phosphorus;
• calcium.

Smoked fish is not only a caloric product, it can cause edema due to its high salt content. Therefore, it is important to limit the amount of smoked fish in the diet.

For men

Due to its high protein content, fish is one of the best foods for building muscle mass and losing weight. The high content of phosphorus has a positive effect on brain activity, so fish is shown at high mental stress.

Pregnancy

Expectant mothers are strictly prohibited to include smoked fish in the diet. Carcinogens formed in the product during heat treatment can have a negative impact on the development of the fetus. Despite the useful composition of smoked fish, there are a number of serious reasons to refrain from this product during pregnancy:

1. High risk of parasite infestation.
2. The possibility of food poisoning when using low-quality preparations, which can provoke miscarriage.
3. A large amount of salt, which provokes toxicosis and the appearance of edema.
4. The negative impact of carcinogens contained in smoked fish on the development of the fetus, the possibility of pathologies.

During breastfeeding

The period of breastfeeding is not the best time to eat smoked foods, including fish. High salt levels can reduce lactation activity. Often carcinogens are the cause of children's allergies to certain food products.

Can smoked fish be eaten by children?

Smoked meat may be introduced into the child's diet not earlier than five years of age. In children under five years of age the digestive system is still forming and is not able to process such a heavy product.

In the absence of kidney, liver and gastrointestinal diseases, as well as allergic reactions to seafood, the allowed amount of smoked fish per week - no more than 50 grams.

Smoked fish for weight loss: benefit or harm

Usually, dietitians recommend excluding smoked fish from the standard menu for weight loss, but if you want, you can indulge yourself with such fish from time to time.

Smoked fish contains almost no harmful cholesterol, which does not contribute to the accumulation of fat deposits. Smoked fish can be added to the dinner menu once a week in the amount of 100 to 150 grams. The protein-rich product will restore strength and help fight feelings of hunger. Omega-3's, minerals and vitamins in the dish will also have a beneficial effect on weight loss.

It is important to alternate between medium-fat and low-fat varieties:

• trout;
• blue whiting;
• flounder;
• pink salmon;
• pollack;
• tuna;
• cod.

Tip: dishes with high protein content, including smoked fish, are better absorbed if vegetable dishes are used as a side dish.

Contraindications and possible harm

Like any dish, smoked fish has both positives and negatives. The key disadvantages include excessive salt content and the release of carcinogens during cooking.

For these reasons, there are a number of contraindications to adding smoked fish to the diet:

• Immune system disorders.
• Diseases of the cardiovascular system.
• Diseases of the kidneys.
• Oedema.
• Diabetes mellitus.
• Gastrointestinal diseases.
• The presence of any kind of neoplasms.

What harm smoked fish can do to the human body:

1. Violation of the water-salt balance, which reduces the efficiency of the urinary system and provokes the appearance of edema.
2. Risk of eating disorders, because the low temperature in cold smoking is not enough to eliminate harmful bacteria.
3. Risk of cancer due to exposure to carcinogens.
4. Risk of helminth infestation from eating foods cooked with cold smoking.
5. Gastrointestinal disorders.
6. The risk of high blood pressure.

Such consequences are fraught with frequent consumption of smoked products.

In 2012, Russian scientists conducted a study to determine the number of carcinogens in smoked fish. Scientists investigated the composition of smoked herring and hot and cold smoked herring. As a result of the experiment, it was found that smoking the product produces nitrosamines and polycyclic hydrocarbons, which are dangerous to the body. These substances increase the risk of cancer.

The amount of harmful components is significantly influenced by the way the carcass is processed and cut:

1. The maximum number of harmful elements was found in cut into pieces.
2. In fish cooked on pine sawdust, a significant amount of nitrogen compounds was detected.
3. The cold smoking method released fewer carcinogens than the hot smoking method.

Despite the fact that the amount of harmful substances in the examined fish corresponded to normal values, scientists do not exclude the risk of negative consequences for the body of the use of smoked fish in large quantities.

How to choose and store properly

To avoid unpleasant consequences for the body after the use of smoked fish, it is important to pay attention to the choice of product.

Rules for choosing cooked smoked fish:

1. Evaluate the appearance of the product. In the presence of damage, sloppy appearance, atypical coloring, it is better to abandon the product. When using "liquid smoke", the fish acquires a golden hue.
2. Estimate the cost, as a quality product cooked by hot-smoking cannot cost less than frozen fish.
3. Check the expiration date on the package.
4. In the absence of labels and packaging, you should assess the smell of fish. The edible version has a pronounced pleasant aroma of smoke.
5. You can also touch the skin of the carcass. If there is a sticky substance on the surface, it is better to choose another option.

According to the law, the packaging must contain information about the manufacturer, the region of catch, calories, shelf life and storage conditions. In the absence of this information, it is advisable to refrain from buying the product.

Cooked carcasses can be kept in the refrigerator. For each type of smoking there are optimal storage conditions.

Peculiarities of cold-smoked fish storage:

1. The optimal storage temperature for most types of fish is from 0 to -5 degrees, for a period not exceeding 2 months.
2. Zubatka, terpug, bigeye are kept for not more than one month.
3. Vacuum packing allows to keep fish fresh at -4 to 0 degrees for 20 days.

Peculiarities of hot-smoked products storage:

• at a temperature of up to +6 degrees - no more than 48 hours;
• to +2 degrees - not more than 72 hours;
• In the freezer - up to 30 days.

How to smoke fish deliciously: Recipes

There are a huge number of variations of smoked fish. Herbs and various spices are used to give additional shades of flavor. Also the flavor is affected by the duration and intensity of cooking.

Smoked mackerel according to the traditional recipe

Cooking time: 50 minutes.

Ingredients:

• 2 medium mackerel;
• A liter of boiling water;
• a tablespoon of sugar;
• 150 gr. rice;
• 3 tbsp. salt;
• allspice;
• coriander;
• 1.5 tbsp. black tea;
• bay leaf.

Process:

1. Combine spices, salt, sugar and marinade water in a saucepan, boil and leave to infuse for 30 minutes.
2. Defrost, gut and clean mackerel carcasses, pour the marinade.
3. Leave for 24 hours in the fridge.
4. Take out and blot the carcasses with a paper towel.
5. Hang the pieces to remove excess liquid.
6. Boil rice until half cooked and combine with black tea.
7. Place the rice on the foil and roll up, leaving a small hole for the smoke.
8. Place the foil with the rice on a cast-iron skillet and heat through.
9. After the smoke appears, place a rack over the foil and place the fish on it. Cover the pan with a heavy lid.
10. Cook for 20 minutes on both sides over low heat.
11. Leave the ready dish in the refrigerator overnight.

Smoked on alder chips bream

Ingredients:

• 4 bream of medium size;
• alder chips - 1 package;
• 3 tbsp. salt.

Process:

1. Gut and thoroughly wash the carcasses. Dry with paper towels. Rub the outside and inside with salt and leave in the refrigerator for a few hours.
2. Soak alder wood chips in a small amount of water. Place on the bottom of a container, cover with foil and place fish carcasses on the rack. Cover the construction with a lid and set on the coals.
3. Cooking time will depend on the size of the carcass. You should check the appearance of fish, periodically opening the lid. When the skin appears ruddy crust, you can remove the construction from the coals.

Smoked fish is a traditional dish that is suitable for both everyday and festive diets. It has a pleasant flavor and tangy taste. It is important to use smoked fish with caution, because in large quantities the product can cause disorders in the body.