Cold smoked vomer. How to smoke a vomer without any hassle, simple recipes

Vladislav Paikov

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Under the trade name fish-moon, vomers or seleniums are sold in stores.

They can be found in fresh-frozen, smoked, dried, dried form. Moon smoked fish, cooked at home, is not inferior to store-bought in taste. You can read about how to smoke this fish in the article.

Its flesh is very tender, soft, jelly-like with a small amount of bones, ideal for smoking. The length is 30 cm in individuals of medium size.

Important! You should not choose too small moonfish for smoking, so as not to overdry it when smoked.

Smoked Moon Fish Recipe:

• fish - 1 kg;
• salt - 100 g;
• spices for fish - 2 tsp;
• ground black pepper - to taste;
• lemon juice - 2 tbsp. l.;
• bay leaf - 2-3 pcs.

Before smoking, carcasses are thawed in air or in a refrigerator for at least 4 hours.

Vomer does not have scales, so the carcasses are not cleaned, but immediately gutted by making an incision on the abdomen, then thoroughly washed. The head is removed or used for smoking along with the head. Dry with paper towels.

Important! Moon fish has a taste of iodine, so be sure to use spices when cooking to kill this specific taste.

A curing mixture is prepared from salt, chopped bay leaves, ground pepper and spices for fish. The semi-finished fish products are rolled, part of the mixture is poured into the abdomen, placed in a container, sprinkled lemon juice, close the lid and put in the refrigerator for 8-10 hours.

After salting, the curing mixture is washed off, dried with a towel, aired for 2-3 hours.

Alder chips are placed in a thin layer in the smokehouse chamber for hot smoking, and a tray is placed on top of it to collect the dripping fat. They fix a food grate in the chamber, grease it with refined vegetable oil. Semi-finished products are placed on the grate in one row so that there are gaps of at least 1 cm between them. The chamber container is closed with a sealed lid, put on heat and smoked for 60 minutes. The first 10 minutes maintain a temperature of 110-120 ° C, then reduce it to 80 ° C.

At the end of smoking, the heating is stopped, the lid is opened and the smoked meats are cooled on the grate until room temperature. Moon fish is too tender, so it can easily fall apart when hot. It is better not to get it out of the smokehouse and wait for it to cool.

Ready-made smoked meats are aired on the street for several hours. During this time, the inner layers of the pulp will be saturated with smoked products, and the excessive aroma of smoke will disappear.

There is smoked moon fish well with lemon, herbs, beans, pineapple, fresh vegetables.

Vomer is a very strange-looking fish and even frightening. Recently began to appear in the markets, in supermarkets and specialized beer shops. And everything new is certainly interesting to try.

And if many once unusual fish for us, such as sea bream, for some time now are no longer so exotic, then the vomer is not yet very well known.

We came across vomer only in a smoked form, but they say they sell dried vomer, and sometimes raw.

This fish is not river or even sea, it is ocean. And ocean fish is known to be the most useful.

Although the fish has such a menacing appearance, it belongs to the family of horse mackerels familiar to us. At the same time, the vomer has its own characteristic distinguishing feature - a steep high forehead and a specific protruding jaw. That is why Vomer cannot be confused with other fish. Scales are absent, but there are spikes on the fins and abdomen.

Vomer has a rather interesting taste. The fish is not dry, oily. The meat is dense, but tender and not fibrous with a light smoked aftertaste. Very tasty!

Of course, vomer is ideal for beer as a snack. But it is no less good in combination with boiled potatoes and green salad.

Everyone in our family liked this smoked fish, now I want to try the dried vomer. Yes, and I would buy raw with pleasure, I even looked at cooking recipes.

Conclusion:

Vomer is a delicious ocean fish. Worthy of praise. We will buy and recommend you try.

Perhaps you will be interested in:

Other fish experiences.

Vomer fish is valued for its beneficial properties. It is tasty, low-calorie, ideal as a beer snack. We will consider popular recipes for preparing this inhabitant of salty reservoirs in our article.

Vomer, what kind of fish? Many, seeing it on store shelves, get scared and do not dare to buy. But in vain. The vomer is also called the moon fish because of its unusual color and shape.

• The body of the fish is flattened, wide. Its peculiarity is only 2 fins (abdominal and pectoral).
• Lives only in the Pacific and Atlantic Oceans. Prefers to stay in packs.
• Goes hunting only after sunset.
• Vomer belongs to the family of predatory fish. It feeds on mollusks and other small marine organisms.

What is useful fish vomer for the body

Vomer is a lean fish and a good source of protein. It is allowed to eat even those who are on a diet or adhere to proper nutrition.

The composition of its meat includes omega fats, calcium, iron, zinc, vitamins. Of course, the concentration of substances in ready dish largely depends on the method of its preparation.

Many gourmets prefer to smoke vomer at home. At the same time, part useful properties is lost, but the fish turns out tasty and fragrant. How to cook vomer fish in this and some other ways, we will consider further.

How delicious to fry in a pan

When fried, the meat of the vomer turns out to be the most tender and unusually juicy, and the fish is very easy to prepare.

We will need the following products:

• fish - 3 pcs.;
• chicken egg - 1 pc. (those who prefer diet food can take 2 quail);
• breadcrumbs or flour - 50 g;
• a mixture of herbs;
• salt;
• garlic - 2 heads;
• vegetable oil.

On average, by weight, three carcasses will come out by 1.5 kg. Remember that the fish has a big head, and there will be a lot of waste.

Cooking process:

1. Clean the fish from the skin and entrails, cut the fillet into small pieces 7-10 cm wide.
2. Whisk the egg with a whisk until light foam forms.
3. Heat oil in a frying pan. Many chefs suggest adding a minced garlic clove and dried herbs at this stage. They will let the juice into the oil, and the fish will turn out fragrant, with an interesting aftertaste.
4. Dip each piece of vomer in the egg and breadcrumbs, do not forget to salt. The meat of the fish itself has a sweetish taste, therefore
5. Fry portions in a pan without the lid on for a delicious, crispy crust. Roasting time - 5 - 7 minutes.

Fried vomer fish cooked according to this recipe is juicy and retains its beneficial properties. The calorie content of the dish is 140 kcal.

Recipe for baking in the oven

For those who prefer to eat diet meals, you can offer a recipe for vomer, which is baked in the oven. The cooking process will take you up to 20 minutes.

Ingredients:

• fish - 4 carcasses;
• any vegetable oil - 30 ml;
• herbs;
• greens;
• lemon;
• salt, spices.

Cooking:

1. You need to start by gutting the fish. Remove the insides and skin, cut off the fins.
2. Fry the carcasses for 1 minute on each side. This will give them a beautiful shade and a delicious crust.
3. Cover a baking sheet with parchment, lay out the fish.
4. Sprinkle with lemon juice.
5. Bake for 15 minutes at 180 degrees.

Serve the fish, crushing it with herbs. You can also make a pillow out of vegetables. The perfect combination: carrots, onions, celery.

For such a dish, it is better to choose a side dish in the form mashed potatoes or rice.

Vomer fish soup

From marine species of fish, the ear comes out low-fat, but very tasty. She cooks for classic recipe, with the addition of spices and herbs.

But today we want to offer an unusual Dalmatian vomer soup. It is popular in fish restaurants, and is prepared in a rather unusual way.

Ingredients:

• fish - 1 kg (you should not take less, as the vomer is low-fat, too rich broth will not work);
• carrot - 150 g;
• potatoes - 4 pcs.;
• onions (bulb and green feathers) - 200 g;
• vegetable oil - 50 ml
• dry herbs;
• lemon;
• flour - 100 g;
• salt pepper.

The cooking process takes an average of 45 - 50 minutes:

1. Cut the onion into small cubes, start frying over low heat.
2. After the onion becomes transparent, add flour. This will give your dish unusual taste, and you won't need to use the sauce. It will take 2-3 minutes to roast. Make sure that the flour does not burn, otherwise bitterness will appear.
3. Pour 1.5 liters of filtered water into a saucepan, wait for it to boil.
4. Add potatoes and carrots, cut into small cubes or half rings. Many chefs recommend using the julienne cut type. In this case, the vegetables retain their taste as much as possible, do not boil.
5. After 10 minutes, add pre-prepared fish. The fins, skin, gills, and tail must be removed from the vomer. But it's better to leave the head.
6. Boil carcasses should be, on average, 15 - 20 minutes, constantly collecting foam.
7. Remove the vomer, and add only the fish fillet to the broth.
8. Squeeze juice from half a lemon, add to soup and cook for 2-3 minutes.
9. After, put finely chopped green onion, herbs, spices.
10. Turn off the stove and cover the soup with a lid to steep it.

This unusual soup is replete with a variety of flavors, it turns out rich and very unusual.

It is better to cook such a dish in a slow cooker or in a special dish for stewing.

The cooking process is quite simple:

1. Cut the onion into half rings.
2. Grate the carrots on a coarse grater.
3. Cut the fish into small pieces.
4. Add sour cream.
5. Salt the dish, pepper.
6. Start the quenching process.

The cooking process is 20 - 25 minutes. This dish is so simple that even a novice cook can cook it.

Smoked vomer at home

Many gourmets prefer to eat smoked vomer. It goes perfectly with a glass of cold beer.

Ingredients:

• fish - 4 pcs.;
• barberry - 100 g;
• salt - 50 g;
• sugar - 10 g;
• spices, herbs;
• olive oil - 20 ml;
• water - 0.5 l.

Cooking process:

1. In order for the fish to be stored for a long time, it must first be slightly salted. Take a plastic container, place barberry grains and dry juniper (berries) at the bottom.
2. Add salt, sugar, spices to the water. Watch for the crystals to dissolve.
3. Pour the brine over the fish and place it in the refrigerator for a day.
4. Remove the workpiece, dry with a towel, grease with plenty of oil and place on the wire rack in the slow cooker.
5. Select the Cold Smoke program.
6. After 1.5 hours, the snack will be ready.

You can also smoke such fish on the grill or in a special smokehouse.

smoked vomer rich in vitamins and minerals such as: vitamin B2 - 63.9%, vitamin B6 - 13.5%, vitamin PP - 14.5%, cobalt - 1300%, manganese - 21.5%, copper - 53%, molybdenum - 38.6%

Why smoked vomer is useful

• Vitamin B2 participates in redox reactions, increases the susceptibility of color by the visual analyzer and dark adaptation. Inadequate intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine ​​in the blood. Inadequate intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Cobalt is part of vitamin B12. Activates metabolic enzymes fatty acids and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.

The complete guide to the most useful products you can see in the app

Vomer is a fish that belongs to the scad family. She has high palatability and is good in any form: fried, boiled, stewed, dried. Vomers can also be smoked hot or cold.

Useful properties and taste

Vomer contains very little fat, about 3% and 18% protein. Also in the composition of the meat of this fish there are vitamins of groups A, B, E, iodine, iron, phosphorus, sodium, zinc and potassium. 100 g of vomer pulp contains only 112 kcal.

The meat of the vomer, which is found in the Pacific Ocean, is most valued: its flesh is dense (the fish does not lose its shape) and at the same time soft. Those people who have tried the meat of this ocean fish note that it has an interesting taste: the flesh is not dry, moderately oily, tender.

In Russia, this fish is most often used as a snack for beer in dried or smoked form. It is prepared at home most often by hot smoking, but sometimes cold. In order not to engage in cold smoking yourself, you can buy this product from local wholesalers, small companies involved in the preparation of fish. It is worth noting that the vomer is often on sale, along with the more famous marine and lake representatives of the fish world.

After cooking fish by smoking, most of its useful properties are lost, but the result is a delicious product.

hot smoked recipe

To prepare a hot smoked vomer, you need to prepare the following ingredients:

• fish - 1 kg;
• salt - 100 g;
• a mixture of spices for fish - 2 teaspoons;
• black ground pepper- a small pinch;
• freshly squeezed lemon juice - 2 tablespoons;
• bay leaf - 3 pieces.

Fish carcasses must be completely defrosted before cooking. If possible, it is advisable to find fresh fish. The fish is cleaned, all the insides are removed from it.

To start, the vomer needs to be salted. To do this, prepare a curing mixture by mixing salt, spices, ground pepper and bay leaf broken into pieces. Sprinkle pieces of fish with the resulting mixture, pour part of the mixture inside the abdomen.

Then you need to put the fish in plastic containers, sprinkle with lemon juice, cover the containers with lids and leave in the refrigerator for 8-10 hours to marinate.

When the fish is salted, rinse the curing mixture from the fish with clean water and dry it with paper towels. Leave the pieces to air and dry for 2-3 hours.

Prepare a smokehouse: alder chips are placed in a thin layer in the chamber, and a tray is placed on top, which will collect the flowing fat. A food grate is fixed in the chamber, lubricated with vegetable oil. Note that before use, the wood chips should be moistened a little so that they do not catch fire under the influence of high temperatures.

Pickled and dried pieces of vomer are placed on the grate. They must be placed in one row so that there is a distance of no more than 1 cm between them.

The capacity of the smoking chamber is closed with a sealed lid, the heating is turned on. The fish is smoked for 1 hour - the first 10 minutes the temperature should be in the range of 100-110°C degrees, then it is lowered to 80°C degrees. When the smoking process stops, you should open the lid of the smoker and let the fish cool to room temperature.

The finished smoked vomer should be left outside for airing for 2-4 hours. This will allow carcinogens to weather out and cool the product to an acceptable temperature for consumption.

cold smoked recipe

Unlike hot-smoked fish, which does not last very long, cold-smoked vomer can be stored for several weeks under proper conditions. The cooking time in this case increases significantly.

To prepare cold smoked vomer, you need to take the following products:

• fish - 1.5 kg;
• bay leaf - 2-3 pieces;
• salt - 3 tablespoons with a slide;
• ground black pepper - 1 heaping teaspoon.

Wash the fish, gut each carcass. Since cold smoking provides for a vertical position of the product, each fish must be strung on a special culinary twine in the future.

Grate each carcass with salt, sprinkle with pepper and broken bay leaves. Place in a deep container and cover with a lid. Place oppression on top, leave for 3-5 days so that the fish is well marinated.

When pickling is completed, remove the remaining salt. To do this, you need to place the vomer in cold water and soak for 10 hours. In this case, every 2 hours you need to change the water.

After that, hang the fish carcasses in a room that is well ventilated. The fish must be wrapped with a net so that insects do not spoil it. Leave for 1-2 days until the product is well wilted and dry.

Dried vomer should be hung in a vertical smokehouse. Use alder shavings as a raw material for smoke. Vomer should be smoked for at least 5-6 days at a low temperature (25 ° C degrees).

The first 8-10 hours the smoking process cannot be stopped. Otherwise, the carcasses may rot.

After the vomer is completely smoked, you need to grease each fish with vegetable oil, and then serve it to the table, either.

Vomer is a moderately oily fish that has an interesting taste. It tastes best when smoked. It is prepared in hot and cold ways, in stores you can find a dried version. Vomer is not too high in calories, so it is suitable for diet food(in moderation).