Simply smoke fish yourself
Smoking is not only one of the oldest methods of preservation, it also gives fresh fish a special aroma and cooks it very gently. By burning selected woods and herbs on glowing coals or another heated surface, fragrances and active ingredients are released and water is extracted from the food. People have probably been smoking since they learned to control fire. In the Middle Ages, houses often had their own smokehouse, and with the advent of the fireplace, ham, sausages - and also fish - were simply hung directly in the fireplace and thus exposed to the smoke to be smoked.
Smoking causes the fish to lose 10 to 60% of its water. This reduces the aw value (aw for Activity of Water), which is the measure of freely available water in the food to be smoked and is therefore crucial for its subsequent shelf life - because the loss of water also limits the development of the microorganisms responsible for spoilage. The smoke also contains antibacterial substances. But the most important thing for gourmets is the incomparable taste of freshly smoked fish. If you limit yourself to hot smoking for the first few attempts, you don't need a smoking oven, cabinet or barrel, although these devices make smoking very convenient and are really worth buying if you use them frequently. They can also be used for cold smoking, which significantly extends the shelf life of the food. But a grill with a lid also works excellently for hot smoking - regardless of the fuel - especially if it is equipped with a thermometer so that you can easily keep an eye on the smoking temperature. Smoking is therefore a real alternative to the usual grilling and barbecuing.
The culinary essence of water and fire
Whether it is chub, trout or carp - freshly caught yourself or bought from a breeder or even from the freezer - the smoke enhances the taste and colour of every fish. Basically, a distinction is made between hot, warm and cold smoking. With the first two methods, the temperature starts the cooking process at the same time, while with cold smoking the smoked goods remain raw. Depending on the smoking technique, smoking materials used and the size of the fish, hot smoking takes between a few minutes and three hours at temperatures of 60 to 90° C. The fish smoked in this way is intended for immediate consumption. Warm smoking refers to a smoke temperature between 25 and 60° C. From 30° C, protein-splitting enzymes are created that enhance the aroma in the smoked goods and at the same time keep them tender and juicy. Fish smoked in this way also only lasts for a short time when stored in a cool place. Cold smoking is done at a smoke temperature of up to 25°C, which can last from several hours to days and weeks and results in a strong, spicy smoke aroma. This type of the three smoking methods guarantees the longest shelf life of the food.
Before the fish comes into contact with the smoke, it should rest in a brine for between eight and twelve hours. Alternatively, dry salting can be used by rubbing the fish inside and out with salt and leaving it in a cool place for 1.5 hours. However, this method is rarely used in practice as it can lead to a loss of quality. In so-called wet salting, 55 to 85 grams of salt per liter of water produce the desired brine or marinade, which can be flavored with juniper berries, bay leaves, caraway, pepper and mustard seeds, and also with sugar. There is an old trick to finding the right concentration: fill a bowl with water and place an (intact) raw egg in it, which sinks to the bottom of the bowl. Then add salt until the egg begins to "float."
Fatty fish such as eel or salmon can tolerate more salt, while fatty fish can tolerate less. The pickling time depends on the salt concentration of the brine. If the water is fully saturated, this time would be reduced to half an hour or an hour. However, this is not recommended as it can lead to uneven salting.
After salting, the fish must be rinsed with water and then dried thoroughly, first with kitchen towels and then a little in the air or for 10 to 15 minutes using a grill whose temperature should not be higher than 50° C. A hood thermometer makes it easier to check; in a charcoal grill, the temperature is regulated by the amount of coal in conjunction with the ventilation flaps; in a gas grill, only one burner may be in use at the lowest setting.
Smoking in practice
There are various ways to start smoking. The simplest is to heat up the grill and place an old pot or wok with a suitable grate insert or cake rack and lid on the grate, into which you have put special smoking powder (depending on the size and quantity of fish, ½ to 1 cup) from the fishing supplies either on a piece of aluminum foil or directly on the bottom of the pot. On top of this, a few centimeters away, is the grate, on which the fish (fillets with the skin facing down) is placed. Close the lid and wait until the smoking powder starts to smoke from the heat of the grill. Leave the pot or wok on the grill for about 10 minutes (depending on the size of the item being smoked), then take it off and let it cool down for a while with the lid closed. The fish should no longer be translucent after the smoking process - if necessary, cook it on the grill for a short time. For this method, it is not absolutely necessary to marinate the fish beforehand; just salt and pepper it well before smoking is enough. Since the temperature cannot be monitored precisely, a little experimentation is required.
Smoking works in a similar way in a closed grill system such as a kettle or gas grill. The advantage here is that gas grills and now many kettle grills have a thermometer in the lid, which allows you to read the smoke temperature at any time and, if there are fluctuations, can be adjusted using the appropriate air circulation or burner settings. After the fish has been marinated and dried, the smoking chips or smoking dust soaked in water, beer, wine or apple juice (in a gas grill, this goes in a special smoking box or in a homemade aluminum packet; in a charcoal grill, it goes directly onto the embers) have started to smoke and the cooking chamber of the grill has reached the desired temperature, the fish can be placed on the oiled grate. It is advisable to place an aluminum tray under the fish to catch the dripping fat. As soon as the fish has turned a golden yellow color and no longer feels too soft when pressure tested, it is ready to be smoked. Small amounts of cold smoked food can also be prepared in a closed grill system; to achieve a smoke temperature of no more than 25°C, only a smoldering fire of the smoking material is necessary.
The taste and intensity of the smoke varies depending on the type of wood used. Almost all hardwoods are suitable for smoking. Birch with bark (bark has too high a tar content) and resinous fir woods should be avoided. Smoke from local beech and alder wood goes very well with fish, but fruit woods such as apple or cherry also add a fine nuance of flavor. Sprigs of thyme, rosemary, tarragon, oregano or even lavender can also be placed directly on the embers for smoking and flavor the smoked goods in a very special way.
Professional smokers
If you have developed a taste for smoking, it is worth purchasing a professional smoker. From small table smokers, which often smoke with a moist, hot rather than a dry, hot method, to smoking barrels, smoking cabinets and smoking tents, there are a wide variety of ovens. Each one works differently and requires individual operation. Different heat sources also determine the function of the individual smoker ovens. Wood, gas or electricity are used here, but high-quality wood or wood flour is always required for the smoke.
The wooden aroma makers
Not everyone is enthusiastic about the taste of smoke, but more and more taste buds are finding access to the special aromas that wood gives off to the grilled and smoked food via the smoke. A good grill master knows and appreciates the fruity, spicy but also mild and sweet taste variations.
There are various types of wood to choose from to refine the grilled and smoked food, which differ in grain size and size. Wood flour with a grain size of 1 - 4 mm, wood pellets, chips with a grain size of approx. 4 - 12 mm, pieces of wood (chunks) measuring approx. 3 x 10 cm. While fine-grained materials such as flour produce strong smoke even when dry, the larger the pieces of wood, the more heat they produce when burning and the less smoke they develop. To make the most of both advantages, namely to generate some heat and additional smoke, the wood is soaked for 2 - 4 hours before use. You can also use a combination of flour and chunks. Experiment!
Another way to add a smoky flavor to your grilled food is to use grill boards (planks), usually in a format of approx. 15 x 30 cm, approx. 1 cm thick, and grill paper (woodpaper) in a format of 15 x 20 cm, approx. 1 mm thick. While you place the grilled food on a watered plank, you can wrap the grilled food in woodpaper. Both the plank and the woodpaper can be used several times.
Local types of wood that go particularly well with fish:
Apple
Golden red smoke colour, mild and fruity in taste, slightly sweet
birch
(tarry bark must be removed): The smoked product takes on a dark colour, the smoke taste is slightly sweet
beech
Golden yellow colouring of the smoked goods with a mild spicy taste
alder
Smoked food acquires a reddish-brown colour and a strong smoky flavour
cherry
Fruity and slightly sweet smoke taste
We are giving away:
1 x flame-grilled salmon board from Warrlich Barbecue
Gives the flame-grilled salmon a delicate smoky aroma:
100% beech (500x150x20mm)
Preparing flame-grilled salmon on the WARRLICH flame-grilled salmon board creates a wonderful smoky aroma and makes the salmon uniquely tender and juicy. Preparation is very simple. The fish is clamped onto the board using the metal holder. Before use, soak the flame-grilled salmon board in water for about an hour, then place it on the edge of fire bowls or other grills. The fillets are cooked and ready to eat after about 60 minutes.
To participate:
Send us an email with your address and the subject “Flammlachsbrett” to gewinnspiel@fire-food.com by November 1st, 2020
ADDENDUM:
The winner was L. Müller from Sesslach
Smoking accessories are of course also available HERE in our FIRE&FOOD shop.