Despite all the external unattractiveness of the eel, its taste is very excellent. Tender, slightly sweetish, fatty eel meat is good in any form, but smoked eel is considered a special delicacy.

If you prefer a lower-calorie diet, then you should consider that sea eel contains less fat than river eel, and much more protein and iodine.

But river eel is fattier, and therefore its calorie content is three times higher than that of sea eel - 300 kcal. Eel is not only tasty, but also a medicinal fish. Eel is very useful for those who suffer from cardiovascular diseases. If you have any problems with hair and nails, then eating smoked eel will help with this problem. According to Japanese healers, in addition to the fact that it contains polyunsaturated fatty acids and a lot of microelements and vitamins needed by the body, it has a positive effect on male strength, and the Japanese already know about fish.

Many people are interested in how to cook smoked eel, so we will pay special attention to the cooking recipes.

Smoked eel – recipes

So, if you get a fresh eel and you decide to smoke it, then, first of all, we clean it of mucus. We do this very carefully, otherwise when smoking it will take on a gray tint. We pay special attention to the gills. Let's gut it.

Then rub the eel thoroughly with salt at the rate of 100 g of salt per kilogram of eel, it will help dissolve the remaining mucus. The eel is “salted” for about 40 minutes, and then washed with running water. We rinse very well, thoroughly. Now we hang our clean and gutted eels on the hooks on which they will be smoked. If the eel is heavy, pierce it below the head to prevent it from falling off. Let the fish ventilate well and dry, and then you can put it in the smokehouse. When the abdomen opens wide on its own and folds appear on the back of the head, the delicacy is ready. Conger eel smoked this way is especially good.

More fatty, river eel is also tasty when cold smoked. It is prepared in the same way, only the head is cut off. And add tarragon and bay leaf to the salt. The eels are salted for two days, and then they are wiped, wrapped in paper, bandaged, and smoked in cold smoke for about 5 days. In general, the process of smoking eel is not difficult and pleasant. And the resulting product will be a decoration for any table, an excellent gift, or simply a medicinal food.

Eel is a very common fish in Russia, but if you smoke it, you will get a real delicacy from an ordinary dish. Moreover, a product purchased in a store is very different from a home-cooked one, since the food industry uses chemicals and “liquid smoke.” We will try to figure out how to smoke eel yourself in this article.

If you want to learn how to turn ordinary eel into a delicacy, first of all you need to familiarize yourself with the basic principles of preparation, and then master the intricacies of the matter. Smoked eel, although cooked in a smokehouse in the same way as other fish, has its own characteristics. But first, about the equipment. You will need a smokehouse. Today there are a wide variety of models on sale. There are even models that allow you to smoke fish in an ordinary city apartment. Manufacturers offer various modifications, some of them will be optimal for home use, others will allow you to start your own business. But if you love smoked eel and want to eat healthy and delicious dishes, you will have to buy this equipment.

Smoked eel can be prepared in three ways:

• Hot processing of eel. The processing temperature must exceed +80 degrees C, the cooking time can last for 4 hours.
• Cold processing of fish. In this case, the fish is cooked at a temperature no higher than +30 degrees C. The process takes place within 2-4 days.
• Semi-hot smoking. Cooking takes place in the temperature range from +35 degrees C to +50 degrees C. Depending on the preparation method, smoking can take up to half a day.
• Hot-moist cooking method. This is a specific smoking method that is used exclusively for eels. The fish is cooked at a temperature of more than +90 degrees C for half an hour. Then the temperature is reduced to +60 degrees C and the fish is kept in the smokehouse for another 1.5-2 hours.

Read also:

How to smoke pig ears

Cold smoked eel can be prepared in various ways. Let's talk about the most popular methods among lovers of this delicacy:

• The carcasses are salted, arranged according to size, and then soaked. Then the carcasses need to be completely dried. Then they are completely put on hooks and smoked in smoke at temperatures up to +35 degrees C. The time can vary from 1 day to 4.
• The second method involves cutting the eel carcass into 2 halves. Next, the pieces are soaked in 20% brine. Salting time depends on weight. For example, halves of 1 kilogram should be kept in brine for 4-5 hours. Then the pieces need to be soaked for 2-3 hours in water. Then the carcasses are hung on hooks and smoked at temperatures up to +30 degrees C for 1-3 days.
• If the fish was previously frozen, then it needs to be kept in brine longer - up to 5 days, and it also soaks longer - more than 6 hours. Smoking itself lasts up to 4 days at a temperature of +35 degrees C.

If you want your smoked eel to last longer, you can dry it for 24 hours after smoking.

How to cook hot smoked eel

Cooking hot smoked eel is a less labor-intensive procedure. First, the fish is cleaned, gutted and washed. Then they are either simply salted or kept in a saline solution. Then the carcasses should be dried, hung on hooks and sent to the smokehouse. The optimal smoke temperature is from +55 degrees C to +80. In this case, it is necessary to understand that heating the oven too quickly will lead to the formation of steam, which can cause the product to soften and fall off the hook. It is also necessary to regularly check readiness. It is determined by the condition of the meat at the fin. When smoked eel is ready, the meat should not be glassy, ​​but white. Smoking time depends on the size of the carcass, so smaller fish should be hung closer to the door, as they will cook earlier.

If you want to learn how to turn ordinary eel into a delicacy, first of all you need to familiarize yourself with the basic principles of preparation, and then master the intricacies of the matter. Smoked eel, although cooked in a smokehouse in the same way as other fish, has its own characteristics. But first, about the equipment. You will need a smokehouse. Today there are a wide variety of models on sale. There are even models that allow you to smoke fish in an ordinary city apartment. Manufacturers offer various modifications, some of them will be optimal for home use, others will allow you to start your own business. But if you love smoked eel and want to eat healthy and delicious dishes, you will have to buy this equipment.

Types of smoking fish products

Smoked eel can be prepared in three ways:

• Hot processing of eel. The processing temperature must exceed +80 degrees C, the cooking time can last for 4 hours.
• Cold processing of fish. In this case, the fish is cooked at a temperature no higher than +30 degrees C. The process takes place within 2-4 days.
• Semi-hot smoking. Cooking takes place in the temperature range from +35 degrees C to +50 degrees C. Depending on the preparation method, smoking can take up to half a day.
• Hot-moist cooking method. This is a specific smoking method that is used exclusively for eels. The fish is cooked at a temperature of more than +90 degrees C for half an hour. Then the temperature is reduced to +60 degrees C and the fish is kept in the smokehouse for another 1.5-2 hours.

How to cook cold smoked eel

Cold smoked eel can be prepared in various ways. Let's talk about the most popular methods among lovers of this delicacy:

• The carcasses are salted, arranged according to size, and then soaked. Then the carcasses need to be completely dried. Then they are completely put on hooks and smoked in smoke at temperatures up to +35 degrees C. The time can vary from 1 day to 4.
• The second method involves cutting the eel carcass into 2 halves. Next, the pieces are soaked in 20% brine. Salting time depends on weight. For example, halves of 1 kilogram should be kept in brine for 4-5 hours. Then the pieces need to be soaked for 2-3 hours in water. Then the carcasses are hung on hooks and smoked at temperatures up to +30 degrees C for 1-3 days.
• If the fish was previously frozen, then it needs to be kept in brine longer - up to 5 days, and it also soaks longer - more than 6 hours. Smoking itself lasts up to 4 days at a temperature of +35 degrees C.

If you want your smoked eel to last longer, you can dry it for 24 hours after smoking.

How to cook hot smoked eel

Cooking hot smoked eel is a less labor-intensive procedure. First, the fish is cleaned, gutted and washed. Then they are either simply salted or kept in a saline solution. Then the carcasses should be dried, hung on hooks and sent to the smokehouse. The optimal smoke temperature is from +55 degrees C to +80. In this case, it is necessary to understand that heating the oven too quickly will lead to the formation of steam, which can cause the product to soften and fall off the hook. It is also necessary to regularly check readiness. It is determined by the condition of the meat at the fin. When smoked eel is ready, the meat should not be glassy, ​​but white. Smoking time depends on the size of the carcass, so smaller fish should be hung closer to the door, as they will cook earlier.

Use of spices

Eel is one of those types of fish that have a specific odor when raw, so various herbs and seasonings are often used in the process of smoking it. These are ordinary spices that every housewife has. You need to choose seasonings according to personal tastes and preferences. You can also use fresh herbs from the garden. Spices are either added to the salt solution, or the carcasses are rubbed with them along with salt. The most commonly used are nutmeg, cumin, curry, savory and sage. To give the finished product a special aroma, use basil or coriander.

Contents and calorie content of smoked eel

Smoked eel is not only a tasty dish, but also very healthy. It contains many very valuable components:

• high-quality fats - more than 30%;
• proteins - more than 15%;
• vitamins of groups A, B1, B2, D and E;
• trace elements: sodium, potassium, calcium, magnesium, manganese, selenium, iron, zinc, copper and others.

Eel is a source of Omega-3 acids, which are vital for the human body, especially in childhood and old age. The calorie content of the product is about 390 kcal per 100 grams of product.

Useful properties

The high content of protein and fatty acids makes eel beneficial for people with cardiovascular insufficiency, atherosclerosis and various nervous diseases. Thanks to the presence of Omega-3, the consumption of this fish normalizes metabolic processes, reduces the intensity of oxidative processes, and, consequently, rejuvenates the body. Fats reduce the risk of rickets and increase immunity. In Japan, eel consumption progressively increases during the summer because it helps with heat stress and relieves fatigue. A significant content of vitamin A strengthens vision and prevents skin aging.

If you have experience in smoking eel or have interesting information, share your experience in the comments section.

How much does smoked eel cost (average price per 1 kg)?

Moscow and Moscow region.

It's amazing how the ancient culinary traditions of one state can influence the taste preferences of residents of other countries that are separated by thousands of kilometers. Nowadays, more and more people give their preference to dishes from various world culinary traditions. Professionals and amateur chefs are no longer focused only on their ancestral traditions and culture. Cooking is beginning to become a universal language of communication, which is understood in all corners of the globe.

We can easily give an example; we don’t even need to go far. Japanese sushi is no longer a curiosity for modern Russians. Most domestic housewives are fluent in the art of making sushi. Of course, the domestic interpretation of a Japanese dish is not always comparable to the original.

Just 10 years ago, sushi was considered a great delicacy and a rare guest on our tables, as well as the ingredients for the dish. Here, for example, is smoked eel, a fish that has long been a special or holiday treat. Nowadays you can easily find smoked eel in the fish section of most grocery stores. Smoked eel is simply an irreplaceable product that should be included in the arsenal of every sushi lover.

Smoked eel is eaten primarily because of its excellent taste. However, few people know that in addition to taste, smoked eel can boast of a large number of useful substances included in the product. In Japanese folk medicine, smoked eel is one of the medicinal dishes that can actually cure some diseases. Smoked eel will bring the greatest benefit to the health of the stronger sex. Japanese healers call this fish a man's dish.

The eel is an unusual fish, which is distinguished by its appearance, more similar to a snake than to the inhabitants of the deep sea. Some eels reach a length of two or more meters. The average weight of an eel fish reaches 3 kilograms; it is rare, but there are especially large specimens weighing up to 5 kilograms. Eels are divided into two main types, depending on their habitat.

Sea and river eels are found in nature. In principle, the taste of sea or smoked river eel is no different, but the chemical compositions of the two types differ. Smoked sea eel contains more proteins and less fat. Such characteristics determine the calorie content of smoked eel. The composition of river eel is dominated by fats and contains a small amount of protein.

Therefore, the calorie content of smoked river eel will be significantly higher, and the fish meat will be fattier and juicier. However, in any case, smoked eel meat will contain a rich amount of polyunsaturated fatty acids, vitamins, minerals and proteins. Smoked eel is considered not only a tasty product, but also a source of biologically active substances essential for the human body.

Calorie content of smoked eel 88 kcal

Energy value of smoked eel (Ratio of proteins, fats, carbohydrates - bju):

: 17.5 g (~70 kcal)
: 2 g (~18 kcal)

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Hot smoked eel

Hot smoked eel is an excellent fish preparation option. Not only is it delicious on its own, as a pleasant addition to beer, but it can also be used to prepare a variety of dishes from fish salads to exotic sushi and udon noodles with eel. At the same time, smoking of eel occurs much faster than the same carp, catfish or bream.

Preparing eel for smoking

It is believed that eels should be cooked immediately - their meat is much tastier fresh than when it has already been standing or, especially, when frozen. So the hot smoke option is a great way to keep your catch straight to the shore. Let's prepare a smokehouse for this - a metal box with a grate or stretched rods, which closes tightly with a lid. It can be built from scrap materials or purchased ready-made. To smoke the eel, we will stock up on firewood: it should burn evenly, producing persistent high-temperature smoke. Firewood made from oak and beech copes best with this task.

But what about the fish itself? She needs to be prepared! We choose sufficiently well-fed fish - eels that are thicker than 4 centimeters in diameter are worth smoking! Fresh, still living eels can be thrown into water with added salt - they will quickly die, after which they need to be cleaned immediately.

Cleaning begins with removing mucus, which is quite abundant on the eel’s skin. It can be removed with a regular metal pan scraper or even a couple of handfuls of coarse salt: rub the fish with it and then rinse in water. Then we gut the fish, leaving the head intact. We make an incision from the anus to the jaw, and take out the insides. Don't forget to remove the buds - they can cause the finished eel to rot. After this, rinse the fish from the inside. Pour water into a cauldron or kettle and dissolve the salt: take 800 grams of salt per liter of water. Dip the eels in there for 20 minutes and rinse again in fresh water. Then we place them on a rod, piercing them in the throat area, and we can begin hot smoking the eel.

How to smoke eel correctly

First, let's make a fire and keep the fire low. While the first firewood is burning through, you will have time to cut a couple of thin sticks from brushwood and look at the website to read about methods of catching eels. Then we insert planed sticks into the bellies of the eels - they will prevent the edges from drying out and allow the smoke to get inside the carcasses. We place a layer of wood chips and sawdust at the bottom of the smokehouse - they will, through their smoldering, produce the smoke we need.

We place the rod with the strung eels inside the smokehouse and close the lid - now the fish will dry for an hour or two over low heat. Do not open the lid at this time, unless the smoke turns from light blue to a dark shade, and a distinct burning smell comes from inside - which means the temperature has risen too high. Then open the lid, sprinkle the firewood lightly with water and cover again.

After two hours, hot smoking of eel enters the active stage: now the temperature inside the smokehouse should reach 50 degrees - the fish is smoked in it for another half hour. Then we increase the temperature to 75 degrees and let the eels stand in this smoke for 1 hour. After this, turn off the fire and leave the smokehouse to cool. The fish cools down along with it. To understand that hot-smoked eel is ready, look at its color - properly smoked fish will have a golden-copper hue, and will be about 10-20% lighter in weight. And if you are hooked on other representatives of the fish kingdom, you can cook them using the hot smoking method according to our recipes.