Hot smoked tuna. Cold and hot smoked tuna - simple recipes

Vladislav Paykov

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Sea tuna is a delicate delicacy, its taste and appearance are similar to steamed veal. Smoked tuna at home retains its juiciness and does not lose its taste. Fillet is used as a cold appetizer, an addition to sandwiches and salads, and used in making sushi.

The sea fish belongs to the mackerel family, growing up to 300 cm in length and weighing up to 0.6 kg. The meat is rich in protein and vitamins and has a red tint, which indicates the high presence of hemoglobin protein.

Like any fish, tuna contains minerals, but it is especially high in potassium, phosphorus, sulfur, cobalt and chromium. 100 g of fresh fish contains 140 kcal.

The calorie content of smoked tuna meat is about 184 kcal.

Tuna is rich in fatty acids, it is the leader in protein content, 100 g of meat contains 24 g, which is why it is called “beef of the sea.” Protein – 24.4 g, fat – 4.6 g, carbohydrates – 0 g.

There are about 50 varieties of fish. Among fish and seafood, tuna is in second place in popularity after shrimp.

Tuna meat goes well with vegetable salads, and boiled tuna meat resembles. They make wonderful sauces from it. Tuna is a wonderful fish that can be used for quick steaks or used in making sushi.

ZhBU and calorie content of tuna:

Benefits and harms

Eating 30 g of sea fish every day reduces the risk of heart and vascular diseases several times and increases testosterone. Its beneficial substances improve brain activity.

Soups are prepared from the fresh product, fried, stewed and smoked. The Japanese love making sushi because the meat is not susceptible to harmful microorganisms.

During any processing, the meat does not lose its taste properties and is not affected by microbes. Cold smoked tuna has low calorie content, so it is recommended in weight loss diets.

Thanks to its rich composition, fish has many beneficial effects:

• improves metabolism (vit. A, E);
• increases the body's protective functions (vit. C);
• normalizes blood pressure (omega-3 fatty acids);
• improves blood microcirculation (potassium, sodium);
• prevents the formation of blood clots (omega-3);
• stabilizes heart rhythm (potassium);
• improves brain activity (magnesium, vitamin group B);
• strengthens bones and joints (calcium, phosphorus);
• helps remove bad cholesterol (omega-3);
• cleanses the liver and activates the pancreas (vitamin group B);
• eliminates depression (vit. B6 and B9);
• rejuvenates the body and prolongs life, as evidenced by the longevity of the Japanese, whose average life is 82 years.

In addition to the benefits, it is necessary to note the dangers of smoked tuna: firstly, it contains a lot of mercury, and secondly, smoke is a carcinogenic substance that permeates the meat of any product and it is very harmful to the body.

Contraindications for eating smoked tuna

Cold smoked tuna meat accumulates a lot of mercury, so it is contraindicated for allergies and kidney pathology. It is also not recommended for pregnant women, small children, gastritis and other diseases of the gastrointestinal tract.

But it is especially necessary to limit the consumption of smoked meat to people who suffer from liver pathology. Fish contains a lot of protein and fat, which the liver must process, and if its functioning is disrupted, such a quantity of nutrients will cause overload of the organ.

How to add more beneficial properties

To reduce the negative effects of mercury and improve the taste of fish, it is served with a vegetable salad of cabbage or spinach, celery, parsley, basil and black bran bread are added. Greens remove toxins from the body. The salad is seasoned with vegetable oil or soy sauce.

You should avoid frequent consumption of smoked meats, because they contain a lot of salt and can cause exacerbation of hypertension and kidney problems. It is optimal to eat fish no more than once a week and then it will not cause health problems.

Hot smoking

You can cook tuna using the hot smoking method. When purchasing the product, the color should be dark red. Spots on the carcass indicate that the fish is not fresh. Normal fish is light in color with intact fins and has an ocean flavor. The eyes are transparent, the meat is elastic, the scales are adjacent to the body.

First, the head, fins, and tail are removed from the fish, and then the skin is removed, cut along the back to separate the meat, and divided into three parts. This is how you get a fish fillet, but the most delicious part is the belly. It can be marinated in soy sauce, vegetable oil, honey, orange or lemon juice with spices.

To prepare smoked tuna using the hot smoking method you will need:

• 4 fillets or 2 medium-sized fish;
• 1 tbsp. l. salt for one fish;
• lemon;
• wood chips

1. Rub in salt and let stand for half an hour.
2. Heat the coals. Place some damp sawdust in the smokehouse. Place the device on the coals in the grill. The hot smoked tuna recipe requires a temperature of no more than 90 degrees.
3. Before placing the fish, sprinkle it with lemon juice, place it on a wire rack greased with vegetable oil, and close the box.
4. When smoke appears, record the time and smoke the tuna in a smokehouse using the hot smoking method for half an hour. Then cool the product.

Meat should be stored in the refrigerator, but hot smoked tuna should not be kept for more than three days.

Cold smoking

First, clean and gut the carcasses, rub in salt and granulated sugar 1 to 1, and let stand for 10-12 hours. Then wash, dry, and put in the refrigerator for half an hour. Meat can be salted using any method, but if you marinate it in a special brine, the taste will be more piquant.

For the recipe for cold smoked tuna you will need:

• 1.5 kg fillet;
• sauce;
• alder sawdust.

Ingredients for making sauce:

• 400 g soy sauce;
• 500 ml water;
• 200 g bee honey;
• 20 g ginger;
• 1 head of garlic;
• 2 tsp. table salt;
• 0.5 tsp. ground black pepper;
• 1⁄4 tsp. cayenne pepper.

Cooking process:

1. Clean the carcasses and cut into fillet pieces.
2. Grind garlic and ginger root.
3. Mix all spices with salt, add bee honey, then sauce and water.
4. Pour the resulting mixture over the fillet and place in the refrigerator for 24 hours.
5. Remove the tuna, dry it, and place it on the grill of the smoking chamber. Tuna should be smoked in a smokehouse for 5-6 hours at a temperature of 25-30 degrees.

It is better to smoke tuna using maple chips. When finished, let the fish air out for four hours.

A wonderful recipe for smoking tuna bellies, for which you will need the following products:

• 2 kg bellies;
• 0.5 liters of soy sauce and pineapple juice;
• 1 tbsp. l. ground red and black pepper;
• 20 g ginger.

Cooking process.

Sea tuna is rightfully considered an exquisite delicacy - its taste is more reminiscent of tender veal. Fish meat is extremely healthy, containing a number of very important nutrients, vitamins, and microelements. In terms of omega-3 fat content, tuna is the leader; it contains a “complete set” of amino acids necessary for humans.

The largest consumers of this sea fish have always been residents of Japan, but in recent years, consumption of this healthy delicacy throughout the world has increased several times. Its properties and excellent taste are preserved in any form - raw (sushi), boiled, fried, stewed, pickled and smoked.

When smoked, tender meat not only retains its juiciness, does not lose its taste and beneficial qualities, but acquires a unique appetizing aroma. Fillet of the smoky delicacy is consumed as a snack, a filler for sandwiches, and as an ingredient for delicious salads and sushi.

Another advantage of smoked tuna is its low calorie content: only 139 kcal per 100g of product, high content of easily digestible proteins - 24.5g/100g.

Cold smoked tuna

Cold smoking requires cold smoke, so it is best to use a smoke generator or firebox at a remote distance from the chamber. The smoking process should last at least 3 hours so that the tender fish meat is imbued with smoky aromas.

Rub the fillet with a 1:1 mixture of salt and sugar (you can use cane sugar), let it soak for 12 hours. Then rinse, dry well, cool in the refrigerator for half an hour, smoke in a smokehouse.

Fatty, tender tuna meat has an excellent taste no matter how it is smoked, but when marinated in the sauce according to this recipe, it acquires a unique aroma and hue. To prepare you will need:

• tuna fillet – 1.5 kg;
• marinating sauce;
• alder sawdust.

Ingredients for the sauce:

• ready-made soy sauce – 0.4 l;
• cold water – 0.5 l;
• honey – 200g;
• ginger root – 20g;
• garlic – 1 head;
• salt – 2 teaspoons;
• black pepper – 0.5 tsp;
• cayenne pepper - a quarter teaspoon.

Step by step cooking method

Hot smoked tuna

To prepare hot smoked tuna you will need:

• 4 fillets or 2 small carcasses;
• salt - approximately 1 tbsp. l. for 1 fish;
• lemon – 1 pc.;
• alder sawdust for smoking.

Cooking sequence:

The finished product is very juicy and incredibly aromatic. Smoked tuna is an exquisite gourmet delicacy that is easy to prepare yourself in the country or at home.

Cold smoked tuna rich in vitamins and minerals such as: choline - 13%, vitamin B6 - 46.5%, vitamin D - 17%, vitamin PP - 114.2%, potassium - 17.6%, phosphorus - 34.8%, selenium - 164.7%

What are the benefits of cold smoked tuna?

• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.

You can see a complete guide to the most useful products in the appendix.

Tuna fillet is an exquisite delicacy, regardless of the type of preparation. Its juicy, tender red meat has an original taste. Eating a smoked product has a beneficial effect on individual systems and organs of the body. This is possible if there are no harmful chemical impurities in the dish. You can prepare a healthy, harmless product at home by smoking it.

Fish selection

Tuna fillet is an exquisite delicacy, regardless of the type of preparation.

It is better to smoke fresh fish. They retain all useful vitamins and minerals. It is possible to use fresh frozen raw materials. In this case, you should wait for the carcasses to thaw naturally. To ensure that smoked tuna cooks evenly, you should choose individuals of the same size or cut them into portions of the same size.

Preparing the fish

Preparing tuna involves cleaning and salting. The final result of smoking and the safety of the finished smoked product depend on the correct implementation of these manipulations, since proper cutting and marinating allows you to remove pathogens and add flavor to the meat.

Tuna is cut in the following sequence:

• the entrails are removed through an incision in the abdomen;
• the head is removed;
• fins and tail are cut off;
• the skin is cleaned.

If the smokehouse is small, then it is better to fillet the fish. To do this, an incision is made along the back to separate the meat. The finished carcass is cut into 3 parts. The fillet is great for smoking, but the belly is also considered an exquisite delicacy. It can be marinated with fillet or special sauces can be used to add a piquant taste.

Ambassador or marinade

Hot smoked tuna is best marinated using the standard dry method. This will make its taste as natural as possible. The salting technology is as follows:

1. Carcasses or fillets are coated on all sides with salt at the rate of 1 tbsp. for every fish.
2. You can infuse the product at room temperature for half an hour.
3. After salting the tuna, it is better to sprinkle it with lemon juice and then place it in the smoker.

Cold smoked tuna will have an original taste and aroma if you use the marinating method.

Sauce recipes differ from each other. You will get a real culinary masterpiece if you take the following ingredients:

• 1.5 cups soy sauce;
• 2 glasses of water;
• an incomplete glass of honey;
• 2 tsp salt;
• 8 cloves of garlic;
• 2 gr. ginger;
• 1 tsp a mixture of cayenne and black pepper.

A mixture is made from the listed ingredients, in addition to water and sauce. The ground components are poured with water and soy sauce. Tuna is dipped into the resulting marinade and placed in the refrigerator for 12 hours. Before hot smoking begins, pieces of garlic and ginger are removed from the fish. You need to let it sit so that the remaining sauce drips off. Excess liquid can cause the meat to fall apart during cooking.

Smoking methods

Smoking tuna using different methods produces different results. A smoked product prepared in a cold way has more elastic meat and a bright fishy taste and aroma. This type of smoked product lasts longer. Cold processing preserves more nutrients. Hot smoked tuna is softer and more tender. Spicy salting allows you to impart unique aromatic and taste qualities. This delicacy is best eaten within a few days.

Hot

The advantage of high-temperature processing is the speed of preparation and the guaranteed absence of harmful microorganisms. To prepare smoked fish, it is better to use alder chips. The resin content in it is minimal, which has a positive effect on the result. Before placing the fish in the smokehouse, it is first dried in the fresh air. Drying allows you to remove excess moisture. Cooking hot smoked tuna looks like this:

1. 1.5 mm of wood chips is poured into the bottom of the smokehouse.
2. A container is installed to collect fat.
3. Salted carcasses or fillets are loaded.
4. The smokehouse is placed on the heater. As soon as the wood chips begin to smolder, we note the cooking time - 30-40 minutes.

At the end of smoking, the tuna is cooled along with the installation, and then ventilated for several hours in the fresh air.

Advice! To prevent the sawdust from burning during cooking, you should sprinkle it with a little water and dry it.

Cold

For cold smoking it is better to use a smoke generator - it is more productive. But the delicacy can also be prepared using a homemade device. The main condition is the correct temperature. It is recommended to smoke tuna using maple sawdust. They add a spicy taste to the smoked product. There are several cold smoking technologies:

1. Cooking without interruptions at a stable temperature of 30°C for 5-6 hours.
2. Step-by-step smoking, including smoke treatment at 40°C for two hours and three-hour cooking at 60°C. During the second stage, a tray with water is installed in the smokehouse. In this case, the smoked meat turns out more juicy and tender.

Ventilation after cold smoking is also considered mandatory. It helps remove excess smoke and make the fillet more appetizing.

Calorie content and product composition

The protein components make tuna especially useful because it increases hemoglobin. In terms of composition and protein content, fish leads among all others. The smoked product contains 24.4% protein. 6% is fat. Omega-3 fatty acids are vital for the body. The composition of smoked meats is rich in vitamins, micro- and macroelements necessary for:

• increasing immunity;
• normalization of metabolism;
• stabilization of the cardiovascular system;
• strengthening the musculoskeletal system;
• increasing the resistance of the nervous system to stress;
• improved digestion;
• rejuvenation of the body.

The fresh product has a low calorie content - per 100 g. 134 Kcal. Smoked tuna has a higher energy value - 184 Kcal per 100 g.

Storage conditions

Cold smoked meats will keep in the refrigerator for up to 2 weeks. Hot smoked tuna is recommended to be consumed within 2-3 days. Fish should be stored in the refrigerator at a temperature no higher than +4°C. The smoked product must be isolated from the rest so that foreign odors are not absorbed into the meat.

Tuna will become a favorite delicacy of everyone who tries it. Smoking allows you to emphasize the taste and aromatic qualities. This homemade delicacy will become a favorite dish for the whole family. You can enjoy unmatched taste and benefits from eating smoked tuna.