Features of industrial processing of river fish. Coursework: Processing of fish and fish products
- How much money do you need to start a business?
- Which equipment to choose
- Which OKVED code to indicate when registering a fish processing business
- What documents are needed to open a fish shop?
- Which taxation system to choose for business registration
- Do I need permission to open a fish processing company?
- Similar business ideas:
Today there are many successful enterprises processing fish even in places where it has never been caught. How profitable it is to process fish can be seen by comparing the prices of fresh frozen salmon and its salted version, hermetically sealed in plastic packaging. The price differs several times.
That is why the number of small producers of fish delicacies is growing from year to year. According to some data, the profitability of fish processing is 30% or more.
A whole range of products are obtained from processed fish finished products, such as fish fillets, preserved fish, dried and dried fish, fish meal, minced food. At the same time, the preparation of the last two products is carried out from fish waste. Thus, all fresh fish entering the workshop can be completely processed. It turns out kind of waste-free production, which only increases the profitability of the enterprise.
How to start a fish processing business
To organize a fish processing workshop, a minimum of 100 m2 of production space will be required. For example, a fish salting and smoking workshop consists of the following sections:
- Fish defrosting area - from 10 m2;
- Fish salting area - from 20m2;
- Area for smoking and packaging of finished products - from 30m2;
- Storage area for finished products - from 15m2;
- Area for release (sale) of fish - from 25m2.
Fish processing shops will also be equipped with rest and meal rooms, a locker room, a bathroom, an administration office, an accounting office and others. utility rooms. In addition, it is necessary to connect to utility networks - water supply, electricity and gas (heating). Therefore, it is preferable to rent premises with existing communications or the ability to quickly connect to them.
In accordance with the law on protective zones, food production must be located at a distance of at least 300 m from residential premises and industrial enterprises. The premises themselves must comply with the requirements of SanPiN. So, fish workshops must be provided with hot and cold water, a sewerage system, heating, ventilation and air conditioning.
Before opening a fish processing workshop, you must obtain permission from the local SES office. For each type of product produced, a corresponding quality certificate is issued.
To organize a small production of up to 2 tons of fish per day, you will need to purchase smoking ovens, a vacuum apparatus, refrigeration chambers or a refrigerator, tables for thinning, as well as scales, containers and other production equipment. The cost of purchasing equipment is $20 thousand or more.
Fish processing is, as a rule, manual labor, so even a small production employs at least 10 people. One of the key figures of the hired personnel is the technologist. The demand for the manufactured products directly depends on his work. The main task of the technologist is to develop the recipes for the delicacies produced, experiments with brines, sauces and various components that make the taste of fish special and memorable. The modern “spoiled” buyer receives too many choices of products on the shelves of hypermarkets, so your products must have some zest to appeal to the consumer.
Thanks to changes in legislation, product certification according to GOST is no longer mandatory. However, most manufacturers try to produce products according to their own registered specifications (technical specifications). The technical condition allows you to deviate from state standards, while the product turns out to be original and inspires a certain trust among consumers.
Specifications are purchased from specialized food institutes. Cost of finished technical conditions is about 40 thousand rubles.
To produce a competitive product you need high-quality raw materials. The good news is that today there are many offers for the wholesale supply of frozen fish from domestic and foreign companies. Experienced entrepreneurs argue that there is no point in visiting fish farms, distant regions and foreign countries, such as Norway for concluding direct contracts. The wholesale price at the same Moscow base is no different from wholesale price manufacturer from Kamchatka. Let the delivery issue fall on the shoulders of the fish supplier, then your technologist will only have to correctly determine the quality of the delivered batch.
There are important points in fish processing that every manufacturer should know. The same type of fish caught in different places should be prepared according to different recipes. Herring caught in the Pacific Ocean will taste different from Atlantic herring. Therefore, when changing the fish supplier, the technologist must change the recipe to preserve the taste of the finished product. Moreover, on taste qualities Fish are also affected by the fishing season. Thus, salmon from the summer catch has a poor meat structure, and for its processing it is better to use the autumn catch.
Before launching a fish processing workshop, it is important to decide on the channels for selling finished products. If the issue of product sales is not resolved in time, you may end up with stocking of the warehouse and damage to the goods. Therefore, even at the start of a business, it is necessary to make acquaintances with the directors of retail stores and enter into preliminary agreements. To facilitate the process of promoting your products, you can employ several sales representatives and provide them with price lists, product samples and photographs. Let them meet with store directors and convince them of the quality of your products.
How much can you earn from fish processing?
The income of an enterprise that specializes in fish processing depends not only on the scale of production or the range of products, but also on the company’s marketing policy, the rational use of available resources, the market situation and other factors. An average fish processing shop, which operates in a “waste-free production” mode, with established distribution channels, brings the organizers of this business from $1,500 to $2,500 per month.
Organizationfish processing shops.
fish processing.
Fish processing technology:
Salting fish.
Making fishpreserves.
Canning fish.
Drying, drying and smoking.
Sales fish products.
The most profitable investment of yours Money V Food Industry is fish processing. This industry suffers least from market fluctuations in times of crisis.
The great benefits and prospects of this business are as follows:
. stability does not depend on market conditions;
. consumer demand does not depend on seasons and economic situation.
Organizationfish processing workshops.
When organizing production related to fish processing, you need to know some nuances. You need to start with a small company producing the most popular products. This can be smoking and salting various fish and seafood. You need to take fresh or freshly frozen fish and process it. Next, we will sell it through retail outlets. Due to the high profitability of the business, its payback is equal to half a year. Depending on the scale you choose, the volume of financial investments can start from half a million rubles to one and a half million rubles.
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People who have previously worked in the food industry should open a fish processing business. Even the usual sale of finished products always brings great profit to the ordinary store owner.
You can sell goods at existing retail locations or at small trade pavilions organized during production.
The fishing business is called the most profitable and promising. This can be judged from the figures below. The Russian market has grown over Last year by 15%. Today, the money turnover in this market is $15.5 billion.
The first step is to choose the right location and equipment for the room. Shops for the production and processing of fish must meet all the requirements for working with food products. You need to obtain documents that allow you to work in the food industry. An important factor production becomes labor force. Their recruitment requires an individual approach to each employee. Work and office staff required. We must not forget about good, high-quality equipment. It will significantly increase labor productivity and reduce the cost of finished products.
Every business in any field has its own underwater rocks and nuances. It is impossible to build a highly profitable business without any problems or losses. But it will be insignificant compared to future profits. So don't be afraid to make a mistake somewhere. This should not be a reason to abandon a promising business.
“Sanitary Rules and Norms” (SANPiN) impose separate requirements for production premises. To avoid the harm that you can cause, production must be located three hundred meters from a person’s home. Well, in order for the products to be safe for consumption, there must be no enterprises with harmful emissions within the same radius. You can read this question in more detail in SANPiN itself.
For a successful business, you need to properly staff mini workshops. The premises must contain:
. heating the necessary premises;
. hot and cold water;
. well-established sewage system;
. container washing system;
. proper ventilation;
. installed air conditioner;
. mandatory bactericidal lamps.
To simplify the work of finding and purchasing the necessary things, you can rent a student canteen or other similar building, where everything was taken into account at the construction stage.
A license for the production of fish delicacies is not required. But it is necessary to issue certificates for each position. Every month, SES will take product samples from the stream for laboratory analysis.
Equipment for the production offish processing.
Proper equipment of mini workshops will help you avoid some problems in the manufacture of products.
1. Refrigerated sea container. It is used on sea vessels. It is often written off on land, and you can even find an advertisement for sale in a regular newspaper. This will be our ready-made refrigerator, lined inside with high-quality food grade steel and which needs to be installed outside.
10. Electronic thermal printing scales are required to weigh the final product and print the label.
11. Various machines for descaling, pitting, skinning and filleting. It is also necessary to sort the fish by weight.
12. Protective chainmail gloves and aprons. Small metal rings, assembled into a single piece, help protect your hands from cuts when working with a knife.
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Fish processing technology.
Processing fish is complex and requires several levels of production. Each level requires special equipment and a qualified specialist.
Many fish factory owners are trying to modernize their production with new processing methods. But the classic and proven process is more popular.
Initially, the fish goes to the fish receiving workshop. From there it goes to the storage rooms. Her time there is limited. Fish can be delivered fresh or frozen.
Next comes cleaning and cutting of the fish. At this stage, part of the fish can be packaged and sold as a semi-finished product.
The culinary shop prepares various products, which we will describe below.
Salting of fish is carried out in two stages.
1. The fish is thoroughly salted and the raw materials are salted for about a day.
2. It takes a couple of weeks to ripen. The room temperature for this stage should be low.
The amount of salt determines the type of finished product. There are two types of salted fish supply. It can be supplied in brine or dry form.
Preparation of fish fillets, minced meat and products made from it.
Fillet is obtained after cleaning large fish from the bones, and sometimes from the skin. This is done by a special machine. It is important that the air in the room is no more than 14 degrees. This is why it is so important to have air conditioning in the summer.
Minced meat is obtained from high-quality fillet.
If it is impossible to remove small bones from the fillet, you can prepare ground beef. Salt, sugar and various spices are added to it.
Minced meat is used in food separately or as fish sausages, sausages, and fillings.
Making fish preserves.
For the production of fish preserves, fish with a fat content of more than six percent is used. Specially selected fish is taken. The fish is marinated in salt, sugar and spices. A special machine or worker then distributes everything into banks. Handcrafting enhances the quality and aesthetics of the product. The fish sits in jars for about a month or a month and a half.
Canning fish.
Canned fish undergoes heat treatment, which is excluded in the manufacture of fish preserves. The container must ensure complete sealing of the product to avoid the development of various bacteria. An example would be a tin or aluminum can.
Drying, drying and smoking.
The shelf life of fish is determined by the moisture remaining after processing the fish. Since it is impossible to extract all the moisture, the fish is first salted. Dried fish contains about ten percent moisture, and dried fish contains up to forty percent. This is where all the differences between dried and dried fish lie. All of the above operations are performed using special machines. You can also smoke fish in them. There are hot and cold smoking. During the first type of smoking, the fish is immediately cooled when removed from the smoking room.
Waste from fish processing can also be recycled and is not thrown away. You can use it to make minced meat and fishmeal.
To comply with all production technologies, you need to have a staff of laboratory technicians. They will periodically monitor the products at all stages.
Purchase of fish for processing production.
It is better to deliver fish to wholesalers. A thorough quality check of each batch of fish upon acceptance of the goods is required.
The experience of your technologist will play a big role in this matter. He must immediately see or determine when the fish was caught. Big influence The quality of the fish fillet is affected by the time of fishing: before or after spawning, in winter or summer. The technologist must always be present when accepting the goods! A good specialist can determine correctly past term fish storage and fishing time.
You can go further and open, for example, a plant for growing fish from the sturgeon family and producing black caviar. Such a plant will be unique in many countries former CIS. The starting capital will be one million dollars, and to get started you will need about one kilogram of caviar.
Investments in a mini fish processing workshop.
The main investment in fish processing will be the purchase necessary equipment. Depending on which direction in fish processing you choose, it will be clear what financial investments are needed. For example, about
and the necessary equipment can also be read on our website.
To organize a workshop that will
you will need other equipment and, accordingly, other investments. You can smoke not only fish but also meat.
requires other costs and organization.
One of the most expensive parts of organizing a fish processing plant will be the purchase of a large refrigerator or a device that replaces it, as described above, a refrigerated container.
Profit from fish processing production.
Profits from fish processing can vary significantly in one direction or another.
This business is influenced by both location and direction in fish processing.
The location can be advantageous regions near the sea or remote regions where the bulk of the processed fish will be of river origin.
Directions in fish processing, as mentioned above, can be filleting, smoking or salting fish, and possibly all options combined, that is, combined in one production.
As market participants say, in the fish processing business you can earn from 50,000 to 700,000 rubles in net profit per month.
As an example, we suggest considering the monthly profitability of a preserves production business.
Total profit - 1,200,000 rubles
- Raw materials, additives, packaging - RUB 550,000.
- Rent, utilities - 100,000 rubles.
- Salary - 200,000 rubles.
- Taxes - 40,000 rub.
- Minor expenses - 20,000 rubles.
Net profit: 290,000 rubles.
Sales of fish products.
When monitoring the market, three strategies for marketing fish products are identified, from which you can choose the one that suits you:
1. Supply of unique products that are in great demand in other regions.
2. Improvements in the quality of canned foods that already exist on the market.
3. With proper quality, you offer the consumer more low price for fish products.
And finally, we recommend making acquaintances with store directors. This will help you find stores where you will supply your products. Before you produce products, you need to find places to supply them. This will save you from overstocking and stagnation of products in the warehouse, and will eliminate damage to the goods. The success of your business will depend on the work of your sales managers. Prepare your managers so that they go everywhere, like advertising agents, and arrange various tastings of your products. That's how everyone starts. Good luck!
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One of the most profitable financial investments in the food industry is fish processing. This is due to the fact that such an industry is least susceptible to market fluctuations during periods of crisis. This type of business is characterized by high profitability and stability, because it is not tied to market conditions, and the demand for products is not determined economic situation or seasonality.
Workshop organization
Having decided to organize fish processing production, you should take into account some of its features. Initially you need to create a small company, which will produce the most in-demand products.
For example, you can do salting and smoking various types fish and seafood. To do this, you will have to process fresh or frozen fish and then sell it through retail outlets. This type of business is highly profitable and pays off in about six months. In accordance with production volumes, the size of the minimum capital investment can be 0.5–1.5 million rubles.
It should be taken into account that it is better to open a fish processing company to people who have experience in the food industry. It is noteworthy that even the simple sale of finished products is a very profitable business. It can be produced at existing retail outlets, as well as in special pavilions opened during production.
Processing fish and seafood is considered one of the most promising and profitable types of business. Initially, you should choose a room suitable for its location. Fish processing workshops must meet all stated requirements regarding working with food products. The main point is obtaining documents confirming permission to work in the food industry.
Particular attention should be paid to the selection of labor, because both office workers and blue-collar specialists will be required. In addition, high-quality technical equipment is also a priority, which can increase labor productivity and reduce the cost of finished products.
Every business has its own nuances and characteristics. High income always entails some financial losses and problems. However, in a short period of time they will completely pay for themselves.
Sanitary rules and regulations
“Sanitary rules and regulations” (hereinafter referred to as SANPiN) are certain requirements for production premises. To avoid harm to people and environment, production must be located at a distance of at least 300 meters from residential buildings. In order for products to be environmentally friendly and safe for consumption, it is necessary to maintain the same distance from enterprises with harmful emissions.
For production to be successful, it is necessary to properly equip the mini-workshop. It must contain:
- heating;
- hot and cold water;
- waste sewer;
- equipment for washing containers;
- ventilation system;
- air conditioner;
- bactericidal lamps (required).
To simplify the task of selecting a suitable premises, you can rent, for example, a student canteen or any other similar premises where all the nuances were taken into account during construction.
You are not required to have a license to process fish. However, certificates must be issued for each individual product. Every month, the sanitary and epidemiological station takes samples of products from the stream to conduct laboratory tests.
Production equipment
Very important point is the correct equipment of workshops. Thanks to it, it is possible to avoid many of the problems encountered during production:
![](https://i1.wp.com/vtothod.ru/wp-content/auploads/643365/pererabatyvayut_rybu_proizvodstve.jpg)
All this equipment must be available in fish processing workshops. Recycled products and waste should be disposed of.
Technological process
Fish processing technology is complex: it includes several production levels, each of which requires special equipment and qualified personnel.
Many fish production trying to modernize with new and more modern equipment, however, most fish processors prefer the classical processing method.
At the first stage of this process, the fish is sent to the fish receiving workshop, and from there to the refrigeration chambers. Fish can stay in such chambers for a limited amount of time. It is delivered both fresh and frozen.
After this, it goes through a cleaning and cutting process and can be ready for packaging and sale as a semi-finished product.
Further work is carried out in the culinary workshop.
Salting fish occurs in several stages:
- It is thoroughly salted and remains in this state for 24 hours.
- It will take several weeks to ripen, during which the room temperature should remain low.
The type of product obtained will depend on the amount of salt used. Salted fish comes in two types: brine and dry.
To get the perfect fillet, you need to remove the bones and, in some cases, the skin from large fish. Special machines are used for these purposes. The room temperature should not exceed 14 °C, to maintain which an air conditioner is required.
To prepare minced fish, you will need high-quality fillets. If it is not possible to remove small bones from the fillet, you can prepare minced meat from such a product by adding salt, sugar and all kinds of spices. Minced meat is sold as a separate product or it is used to make fish sausages, frankfurters, and various fillings.
To prepare fish preserves, you will need fish with a fat content of more than 6%. To do this, it is subjected to special selection and then pickled in salt, sugar and spices. The resulting products are placed into jars using special equipment or manually. It should be noted that when performing these operations manually, the quality of the finished product and its aesthetic appearance are significantly improved. The fish should be infused in jars for 1-1.5 months.
During the preparation of canned fish, heat treatment is used, which preserves are not subject to. The packaging container must be completely sealed to prevent the growth of all kinds of pathogenic bacteria. Best option- aluminum or tin can.
The shelf life of fish is determined by the presence of moisture in it, which remains after processing. It is almost impossible to completely get rid of moisture, so initial stage the fish is salted.
Dried fish contains about 10% moisture, dried fish - within 40%. This is the main difference between these two varieties. All procedures are carried out by special machines, which are also used for smoking.
There are 2 types of smoking: cold and hot. When hot smoking, the fish is cooled immediately after it has been removed from the smokehouse.
Minced feed or fishmeal can be prepared from production waste.
In order to comply with all production technologies, it is necessary to have full-time laboratory technicians who will carry out control at all stages of product production.
Purchase of fish
It is best to buy fish from wholesale suppliers, having previously checked the quality of each individual batch upon receipt. Such an important procedure can only be entrusted to an experienced technologist, who, in turn, must be able to visually determine how long ago the fish was caught. Each time a product is received, the presence of a technologist is required.
The time of catch is of great importance: before or after spawning, as well as in what season of the year the catch was carried out.
When deciding to open a plant for growing fish of the sturgeon family and producing black caviar, you will need an initial capital of at least $1 million. Such a plant is a unique project for many countries of the former USSR.
The main investment is the purchase of special equipment. Capital investments in this industry will directly depend on the chosen direction of production.
For example, to equip a smoking workshop you will need specialized equipment and other financial investments. In addition, the workshop can also be used for smoking meat.
To make canned food, you need completely different equipment and, accordingly, other material costs.
Receiving a profit
Income from fish processing can be completely different. It is influenced by factors such as the location of production and the direction of the industry. The most advantageous option is location in sea regions, as well as near rivers. Processing river fish is very profitable.
The choice of areas of the enterprise is very wide. It is even possible to combine all directions in one production. The industry brings net profit to its owners in the amount of 50,000 - 700,000 rubles per month.
The amount of income from production will vary in each individual case. It can be analyzed using the example of making preserves:
![](https://i1.wp.com/vtothod.ru/wp-content/auploads/643372/obrabatyvayut_tushki_ryby.jpg)
Sales of finished products
When analyzing the market, there are 3 strategies for selling fish products . Among them are the following:
- Supply of unique products that are very popular in other regions.
- Improving the quality of products existing on the market.
- The optimum ratio of price and quality.
Establishment is of great importance business relations with partners and clients, as well as searching for points of sale of products. In order to engage in production, it is necessary, first of all, to find markets. Thanks to this, the goods will not stagnate in the warehouse and will not have time to deteriorate. This will help prevent losses.
An important factor in the successful conduct of business is the work of sales managers. They must undergo special training and have work experience, since they will have to act as advertising agents, conduct all kinds of presentations, etc. To successfully start a business, such steps are necessary.
One way or another, a fish and seafood processing company is always a profitable investment that quickly pays off and soon brings a decent profit to the owners.
Home Mini fish processing plant: salting, drying, cold and hot smoking methods. Preparation of sprats, canned fish and delicacies. Dryers, smokehouses and much more.
Ambassador fish
You must always remember that fish is a perishable product and for salting it should only be a fresh catch and undamaged. It should also be taken into account that salty fish High Quality It is obtained only from those species of fish that are capable of “ripening.” These species include: - herring;
salmon; mackerel In principle, at home you can salt fish of any breed, except sturgeon, the salting of which requires special refrigeration equipment and professional skills. Depending on the salt content, salted fish are divided into three groups:
Lightly salted - containing from 6 to 10% salt;
medium salted - from 10 to 14%;
strongly salted (indigenous) - over 14% salt. Lightly salted fish is eaten without soaking. These include:
fatty herring"
mackerel;
horse mackerel.
Medium-salted and heavily salted fish should be soaked in water at a temperature of 12-15 degrees before consumption. C. The more salt the fish contains, the longer the soaking period should be. When soaking for a long time, every three to four hours you need to take a break for two hours for a more favorable redistribution of salt. Medium-salted herring, mackerel and mackerel can be soaked not only in water, but also in cold milk diluted with water, or strong cold tea leaves. With this soaking, the fish loses less extractive substances. Lightly salted fish can be used to prepare spicy or marinated fish. To do this, you need to prepare a decoction from a set of spices. You can add a one percent solution of acetic acid to it. The fish is sprinkled with a set of spices, poured with cold broth and kept for maturation at a temperature of +2 degrees. C within two to three weeks. When salting fish, brine is released, that is, brine, which is obtained by dissolving salt in the juice released from the fish. To prevent microbes that spoil the product from multiplying in the brine during salting, it is periodically drained. Salt for pickling must be pure, without any impurities.
AMBASSADOR OF SMALL FISH
It is best to salt fish in a stainless, brine-proof container - an enamel bucket, barrel. Salt consumption per kilogram of fish - with moderate salting - 150 g; with strong salting - 250-300 g. To protect the fish from spoilage, saltpeter is added to the salt in a ratio of 10:1. You can also salt the fish in a box and on a clean mat, however, in this case the concentration of salt in separate parts the fish turns out uneven, and the salt consumption increases by one and a half to two times. Fish must be salted in a cool place. Very small fish (sprat, sprat, anchovy, bleak, etc.) can be salted without cutting. The fish must be washed thoroughly in cold water. After washing, the water is allowed to drain, but so as not to dry out the fish. Then the fish is mixed with salt so that the salt sticks to the surface of the fish. Then, without allowing the resulting brine to drain, you need to put the fish in a bowl. A weight is placed on top of the fish - a wooden plank or circle pressed down with a stone. The weight is needed to ensure that the fish is constantly immersed in the brine. The duration of salting is from one to three days. When salting fish, you can add various spices: bay leaf, black and allspice, cumin, cloves, currant and blackberry leaves.
SALTED MEDIUM AND LARGE FISH
Fish weighing over 300 g are gutted by making a longitudinal cut in the middle of the abdomen. All entrails, including caviar or milt, are removed. The abdominal cavity is thoroughly washed and filled with salt, paying attention to the fact that there is more salt in the gill area. Then the fish is placed in a clean container with its belly up. Each laid row is sprinkled with salt. A layer of salt is also poured on top. The duration of salting is from three to six days, depending on the thickness of the fish. Larger fish (over 600 g in weight) are plastered before salting: each fish is cut lengthwise along the back, and all the entrails are removed through a cut in the back. The head is cut to the middle of the upper lip. Longitudinal cuts are made in the fleshy parts of the back. After this, the fish is thoroughly washed, the surface of the cuts is sprinkled with salt and placed in a dish spread out with its backs up. The rest of the salt is sprinkled on each laid row, as well as on top. The ambassador lasts from five to ten days. Unlike salting small fish, gutted and flattened fish do not need to be pressed down with a weight on top. When the fish has been salted, it should be thoroughly washed in brine and then placed tightly in a barrel or box. The container is covered on top with burlap soaked in brine and stored in a cool place - in a cellar or on an icebox. Fish with high fat content is better stored in brine under a load. Small fish it is ready in 2-3 days, medium - in 5-10, large - in 7-10 days. The duration of salting in a refrigerated room, for example in a cellar with ice, of fish such as bream, asp, pike - up to 12 days, carp and pike perch - up to 15 days, in an uncooled room - up to 5-7 days.
QUICK AMBASSADOR
The fish is washed, the insides are removed, then each one is immersed separately for 1 minute in boiling salted water (40 g of salt per 1 liter of water). Having taken it out of the water, immerse the fish in pure vinegar for 2 minutes, and then for 30 minutes in a saturated chilled salt solution. To prepare a saturated solution, add enough salt to water so that some of it remains undissolved. The solution is brought to a boil and cooled. The fish removed from the salt solution is hung in a ventilated place. When it dries, a thin layer of salt forms on its surface. Fish prepared this way can last for several months.
RECIPES FOR SALTED FISH
Salting sprat, herring, Baltic herring > For 1 kg of fish - 100 g of salting mixture. Pickling mixture (per 100 g): 87.4 g salt, 2.4 g black pepper, 6.8 g allspice, 1.2 g white pepper, 0.3 g cloves, 0.5 g coriander, 0.1 g cinnamon, 0.3 g ginger, 0.2 g each nutmeg and mace, 0.1 g cardamom, 0.2 g sandalwood, 0.1 g rosemary, 2.1 g sodium benzoate, 1.1 g sugar. Mix all components of the pickling mixture thoroughly. Place a layer of pickling mixture, a layer of fish, a layer of pickling mixture, etc. in an enamel bowl (or wooden barrel). Place a load on top and store in a cool place.
Salting salmon (chum salmon, pink salmon)> For 1 kg of fish - 150-200 g of salt, 0.5 g of saltpeter, 0.5 tsp. spoons of sugar. Gut the fish, remove the gills, tail, and head. Wipe the abdominal cavity and the fish as a whole with a wet cloth and remove the spine. Rub the salmon fillet with a mixture of salt, sugar and saltpeter, place the pieces in a bowl, skin side down, and place the next layers alternately, skin side up and vice versa. Place the last layer skin side up and cover with a thicker layer of salt. Place the load, cover the dish with a lid or napkin, and place in a cool place.
Salting salmon caviar The caviar removed from the fish is salted, having first freed it from the films. When salting, 85 g of salt are added to 1 kg of caviar. To preserve the red color of the caviar, add another 1 g of potassium nitrate. The caviar is packed tightly into jars and stored in a cold room. The caviar will be ready in 2-3 months. Well-preserved caviar has a brick-red color and a pleasant salty taste.
Fish, salted “for salmon” > For 1 kg of fish (pike, asp, chub, ide) - 100-200 g of pickling mixture. Pickling mixture: 2 parts salt, 1 part granulated sugar, crushed allspice or coriander. Fish sharp knife open along the entire length from the back. The head and narrow part of the tail are cut off and set aside for fish soup, where caviar or milt, bladder and liver also go; You can also cut off all the fins. The inside of the fish should never be washed with water, but should be wiped clean with a clean cloth. It is advisable to cut out the spine and, after making light cuts, pull out the ribs with pliers. The inside of the fish is moderately sprinkled with a thoroughly mixed pickling mixture, then folded on the sides and placed in a pan under moderate pressure. The pan is placed in the cellar or refrigerator. After two days, the fish is ready to eat. In color and taste it approaches lightly salted salmon, small bones dissolve. After salting, you can smoke it if desired.
Lightly salted fish. > Ha 1 kg of fish - 100-200 g of salt, 10-40 g of sugar. You can cook salmon, trout, herring, herring, flounder, mackerel and other fish lightly salted. The fish, cut into fillets with skin and scales, is sprinkled with salt and sugar. Place a layer of fillet (skin side down) on parchment paper, a layer of finely chopped dill on top and a second layer of fillet (meat side down). After this, the fish is wrapped in parchment and placed under pressure in the refrigerator. Small fish are ready in a few hours, and large ones the next day.
Lightly salted caviar Free the caviar of carp, pike, pike perch, and catfish from the films by passing it through a meat grinder or winding the films on a fork. Prepare brine at the rate of 50-70 g of salt per 1 liter of water, bring it to a boil and cool to 60-70 degrees. C. Pour brine over the caviar for 20-30 minutes, then strain through a sieve or cheesecloth.
Drying and drying fish Drying and drying fish is one of the ways to prepare it for future use. In essence, drying and drying are different names the same process. Its peculiarity lies in the fact that after a certain period of time, pre-salted fish is dried (dried) in a dry and well-ventilated place.
As a result, it becomes suitable for consumption without preliminary heat treatment. During storage, the moisture and fat content in the carcass of dried fish gradually decreases, it becomes drier, which is why it is also called dried. Not all types of fish are dried, but only those whose meat seems to ripen in the process of natural drying, acquiring a specific taste and aroma. It is best to dry fish of medium fat content. If they are small, then whole or in the form of layers, cut from carcasses along the spine, or pieces (weighing about 100 g) cut across the layer. The best flavors in dried form are ram, roach, roach, booster, white bream, bream, vimba, saberfish, glue, ide, shemaya, bluegill, perch, pike, carp, capelin and some other fish. As a rule, small fish are salted and dried without gutting. At the same time, the subcutaneous fat and fat from the insides of the fish soak into the meat during drying, and the fish becomes much tastier. It is recommended to prepare dried fish in spring or autumn from fatty or medium-fat fish. It is not recommended to cook dried fish without gutting in the summer, since most herbivorous fish feed on greens, which decompose during the drying process and give the fish bad smell and bitter taste. The process of drying fish consists of three main stages:
pickling;
soaking;
drying.
SALKING
As a rule, when salting fish for drying, two main methods are used:
Wet, or brine;
dry.
Not very large fish (250-500 g) are salted using the wet method: roach, silver bream, white bream, rudd, fish, sabrefish, asp, perch and small pike. The fish is not washed, but only wiped with a dry towel. For salting, use only coarsely ground salt. The purpose of salt is to remove moisture from fish, not to give it a special taste: it itself has a distinct fishy aroma. Coarse salt dissolves more slowly and absorbs more, sucking moisture out of the fish. Place a little salt at the bottom of an enamel bucket, pan or basin. The fish are placed in dense rows: head to tail, back to belly, and even better, back to belly: this way the oppression will work better. Each row is generously salted. Add enough salt to the top row to cover the entire fish. For a special taste, add a little sugar. Place a wooden circle or an enamel lid from a smaller pan on top, and press it down. Heavy pressure prevents the formation of gas bubbles and cavities in the fish, in which putrefactive bacteria can develop. 4-5 hours after salting, the fish releases the brine on its own. This is the so-called brine. For the entire salting period, the fish must be placed in as cold a place as possible. Salt penetrates very slowly into fish meat, and where the fish has not yet had time to salt, the cold protects it from spoilage. At home, you can salt fish in the refrigerator, in the cellar, or on ice. In camping conditions, it must be placed in a hole dug in a cool, shaded place, and covered on top with branches or a tarpaulin to protect against sun rays. After 2-3 days (depending on the size of the fish), the back of normally salted fish becomes hard, the meat becomes dark gray, and the caviar becomes yellowish-red; if you pull it by the head and tail, it creaks. With the brine method, such an amount of salt is dissolved in a bucket of water so that when placed in the brine a raw egg floated on the surface. Fresh fish is immediately strung on strings or twine, 5-10 pieces each, and dipped into the prepared brine so that the brine covers it completely. Small fish are salted in 2-3 days. After this period, the fish is removed from the bucket, washed in water for 20-30 minutes and hung out to dry. If the fish is large and there is a desire to dry it whole, that is, not gutted, then before immersing it in the brine, a salt solution is pumped into the belly of the fish through the mouth with a rubber syringe or syringe. For hiking conditions There is a variation of the wet method of salting fish: it is sprinkled with salt on some kind of board, the salt is stuffed into the mouth, under the gills and placed in a plastic bag. Then the plastic bag along with the fish is buried in a hole on the bank of a river or near a spring, properly compacting the tubercle: it will act as a natural oppression. Larger fish - weighing more than a kilogram - are salted using the dry method. Each fish is cut along the back and sawn. Remove the insides, then wipe with a dry cloth. The inside of the fish is generously sprinkled with salt, but, of course, not so much that it is impossible to take it into your mouth: everything should be in moderation. Fish carcasses are placed in rows in a wooden box so that the bellies are directed upward, and salt is also added on top - on the scales. The box is placed in a hole dug in a cool place and covered with plastic wrap on top. Depending on the size of the fish, salting lasts from 3 to 7 days. During the salting process, the fish also releases its juice, but it immediately flows out of the box through the cracks. This is the meaning of dry salting fish.
You can also salt small, uneviscerated fish using the dry method. Any clean rag is spread on a wide board or plywood, the fish are placed in rows head to tail and always so that the back of one rests on the belly of the other. The fish are placed in rows on top of each other, sprinkled with salt and wrapped in the same rag. The top of the “package” is covered with another board or plywood, and pressure is placed on it. The brine released from the fish will seep through the fabric and flow onto the ground.
SOAKING
The salted fish is washed with cold running water. If the consistency of its meat is very dense, then the fish is soaked in cold water for 5-10 hours, changing the water 2-3 times. It is believed that fish should be soaked for as many hours as the number of days it was salted. The amount of salt remaining in the fish after soaking should be between 5 and 7%. The golden mean of soaking occurs at the moment when the salted fish begins to float. This is exactly what is required: the brining will become tender, when held up to the light, the back of the fish will be amber-transparent, and after drying the meat will acquire a reddish color.
DRYING
Before drying the fish, lay it out in rows on paper to dry it slightly, and then string it on twine or a strong cord. If you dry fish in winter, it is best to hang it in the kitchen near a gas or electric stove. If the fish is dried in the summer, when there is a possibility that it may be spoiled by fly larvae, it is recommended to dip the slightly dried fish in a solution of 3% vinegar. You can also lubricate the fish with sunflower oil or a solution of potassium permanganate. Hang the fish in specially made boxes made of boards and gauze or mesh (see Fig. 1-3).
Place the boxes with the fish in a well-ventilated, non-sunny place and make sure that they are not exposed to rain.
Rice. 1 Drying fish under a gauze canopy
Rice. 2 Fish dryer(dimensions in mm):/ - wooden body; 2 - mesh; 3 - clamps; 4 - handles; 5- door; 6- rods; 7- door hinges
How to hang a fish to dry: if by the tail, the fat will flow out of the peritoneum through the mouth or gills; if by the head, then the ram, for example, will remain all with fat in the peritoneum.
Rice. 3 Box for drying fish
Typically, fish such as vimba, bluefish, and shemaya are hung with their heads down, and fish such as saberfish, bream, ram, and pike perch are hung with their heads up. Using a shoe needle, a twine is pulled through the eyes, and to prevent the fish on the bottom from sliding towards each other, the overlap on the head is done twice. It is better to hang the fish overnight while there are no flies. When the fish dries and the gills become crusty, the flies are no longer dangerous for the fish. The best temperature for drying fish is 18-20 degrees. C. Depending on the size of the fish, drying lasts from 1 to 4 weeks. Well-dried fish does not have salt protruding on the surface, its structure is clearly visible in the light. After removing the skin and scales, a layer of aromatic shiny fat is visible, the meat is not dry and elastic-hard. Dried fish, after air drying, must mature for some time (from three weeks to a month). It is better to store it in a fabric bag in a cool, ventilated place, wrapped in parchment or in tin boxes.
RECIPES FOR DRYING FISH
Rybets The fish is first salted in brine - brine. Salt is placed in water (tuzluk) until it stops dissolving. The fish are laid with their backs up, filled with brine, and pressed with slight pressure. Salting continues for five days, and in cool weather - up to ten. After removing the fish from the brine, you should dry it in the shade for two days and only then soak it. After this, you need to hang the fish in the breeze, but in the shade - head down. In hot weather, each fish must release the internal air with their hands before doing this.
Ram and roach Cool, dry, windless days are most favorable for drying ram and roach. early spring. During this period, the fish has not yet spawned, due to which it contains the greatest amount of fat and has the highest weight. Atmospheric and temperature conditions at this time of year are also most suitable for successful drying. Depending on the size of the fish, ram and roach are dried for 13 to 30 days.
Carp Fish scales are removed, entrails are removed, heads and tails are cut off. The prepared fish is salted with dry or wet salting and kept for ten days, then washed, strained and lightly salted with a mixture of salt and two percent saltpeter. Hang in a ventilated place and dry for 2-3 weeks. The finished fish is packaged in boxes with holes on both sides for ventilation. For the same purpose, sticks (chips) are placed between individual fish. In a dry, ventilated place, such fish can be stored for up to one year.
Bream and white bream The fish is placed in a wooden barrel or enamel bucket in a salt solution at the rate of 1 glass of salt per 1 liter of water. A circle is placed on top of the fish, and a heavy object (oppression) is placed on it and kept in this position for 2-3 days. The fish is then washed in cold water and hung in the shade in the breeze. The fish is dried for 10-15 days.
Chekhon Fish gutted, the blood near the spine is carefully removed, the gills are removed, and an incision is made from the inside along the ridge without damaging the skin. The scales are not removed. The cut fish is placed in a salt solution (125 g of salt per 1 kg of fish) and pressed down on top with a plate with a small weight. Small fish are salted for 5-10 hours, large fish - from 12 to 20 hours. Keep the fish in brine in a cool place.
Mackerel Dried mackerel is prepared from fish caught in the spring, after spawning. The fish is gutted by pulling out the entrails through gill covers without cutting the abdomen. Then it is washed, hung in pairs, passing thin twine or thick thread through the tail, and immersed in brine for 8 hours (25 g of salt per 1 liter). After this, they are washed with cold water and hung on the rods to dry. Drying lasts about two weeks.
Hot smoking of fish When hot smoking, the fish is little salted and smoked in very hot smoke (100-140 degrees C), but not long time- 2-3 hours, sometimes less than an hour, that is, until the meat becomes edible. The result is a high quality product: the fish is immediately smoked and baked, but it cannot be stored for a long time. Hot smoking of fish is simple and does not require lengthy preparations, which allows you to smoke almost all types of fish directly while fishing, as well as at home. When preparing for smoking, the fish is gutted, the gills are removed, washed, kept in a salty solution or rubbed inside and out with salt and left for 2-4 hours. Then they are washed, dried and smoked. Fresh fish weighing 300-500 grams is not gutted, but only generously salted with coarse salt and kept for 3-4 hours. Then it is washed well and dried in the wind until the moisture is completely removed. If the fish is large, then it is salted for 10-12 hours, and so that it does not fall apart during smoking, it is tied with twine.
To smoke fish, you should only use wood from deciduous trees that do not contain resin. Preference is given to beech, oak, maple and alder. Wood from chestnut, poplar, ash, willow, and fruit trees can also be used for smoking. Birch is unsuitable because its wood contains a lot of resins. A special spicy aroma is given to smoked fish by grape branches, as well as the addition of juniper wood along with berries. Excellent results smoking, in terms of taste and color, can be achieved using hornbeam wood and shavings. Such resin-containing products should not be used. conifers like spruce and pine. When engaged in home smoking, practical experience should be taken into account when choosing a wood species. Large logs are used to boil fish, and wood shavings and sawdust are used to create smoke. The wood must be dry and not affected by fungus. Rotting, and even more so, molding of sawdust is unacceptable.
HOT SMOKING DEVICES
Horizontal and vertical holes are dug in the clayey bank. A wooden or iron barrel without bottoms is placed above the vertical one (Fig. 4).
Rice. 4 Homemade smoking oven from a wooden barrel:
above - general form. The bottom and cover are removed, the foundation consists of 14 bricks, 2 bricks are used for regulation air flow under a barrel, which is covered with a damp cloth; below - the same in horizontal section.
One bottom is placed on top of the barrel, on the bars. Its movement regulates the smoke output. The prepared fish is hung in a barrel so that it does not touch one another or the walls. A fire is lit at the beginning of the horizontal hole. The fish is smoked for 3-4 hours at a temperature of 80-100 degrees. C. Before hanging, a stick is inserted into the mouth of the fish up to the tail, and the fish is tied with thread so that it does not fall apart. The simplest smokehouse can be equipped in a galvanized bucket with a lid (Fig. 5).
Rice. 5 The simplest smokehouse from a bucket(dimensions in mm)
Grids made of stainless steel wire with a diameter of 3 mm are inserted into the bucket (Fig. 6). The size of the cross is adjusted to the bucket. One grid is installed at a distance of 100 mm from the top edge of the bucket; the other is 50 mm higher than the first. Alder shavings, sawdust or finely planed sticks are poured into the bottom of the bucket in a layer of 1.5-2 cm. The fish is placed on grates so that the carcasses do not touch each other and do not bake during smoking. Then the bucket is covered with a lid and put on fire. The stronger the fire, the faster the fuel begins to smolder and the aromatic smoke required for smoking appears. From the moment smoke and steam appears from under the lid, smoking continues for 12-16 minutes. The lid must not be opened during the smoking process.
Rice. 6 Lattices
At the end of smoking, remove the bucket from the heat. When it has cooled, the fish is ventilated and slightly dried for 10-15 minutes.
After this, the fish is ready to eat. Hot smoked fish can be cooked on a kitchen gas stove.
To do this, you need to make a special device - a pan-type vessel made of stainless steel sheet with a bottom made of three-millimeter sheet, and a shell made of two-millimeter sheet (Fig. 7). The 10 mm thick cover is made of AMG alloy. Corded asbestos is placed in a circular recess above the lid for sealing.
Rice. 7 Diagram of a device for smoking on a gas stove(dimensions in mm): 1- bottoms; 2 - sawdust; 3 - handle; 4 - cover; 5 - upper grill 6 - lower grill; 7 - fitting; 8 - shell; 9 - purge fitting
A fitting with a screw-on blind nut is also built into the lid, intended for purging after the smoking process is completed.
Two grids are placed inside the vessel. The bottom grid has holes in the center and four support legs against the wall to ensure the stability of the system. The upper grill has a leg that fits into the hole in the lower grill.
Fish prepared for smoking is heavily salted and kept for five hours. Then it is dried for five to eight hours. A full handful of hardwood sawdust is poured into the smokehouse. After this, the lower grille is installed, and the upper one is inserted into it. Cover the top with a lid. You need to place a weight on the lid or provide it with clamps to seal it. The smoking device is placed on a lit gas stove. The burner flame should be minimal. A rubber hose is put on the fitting, which is led out into the ventilation grille or window. After half an hour, the burner flame needs to be increased slightly, and after another ten minutes, reduced again, and then continued smoking for another fifteen minutes. Then turn off the gas and unscrew the nut. When the smoke clears, take the smokehouse out onto the balcony and open the lid. After the smokehouse has cooled, the fish is removed from it and ventilated for two days.
SMOKING FISH IN HIKING CONDITIONS
To construct the simplest furnace on the shore of a reservoir, in a cliff of the bank, preferably a clay one, a horizontal depression is dug, at the end of which a vertical hole is made (Fig. 8). A pipe wide enough to hang several fish is laid over this hole made of turf or stones. You can also use an old barrel without a bottom (it doesn’t matter whether it’s metal or wood) as a chimney. The hole in the bottom regulates the smoke output. Readiness can be determined by breaking one fish in half. Absence of blood around the ridge, slight sagging of the skin, presence small quantity The juice between the skin and the meat indicates that the fish has reached its condition: it has a golden-bronze color and an aromatic smell.
Rice. 8. Diagram of a device for hot smoking fish on the shore of a reservoir
Hot smoking can also be done in a crevice between large stones and chalk boulders, as well as over a fire. In these cases, the fish is strung on a long twig or stick and placed near the fire on the leeward side. First, dry alder or aspen wood is lit in the fire, then damp branches, rye straw, and wormwood are placed. Depending on the temperature of the smoke and the size of the fish, smoking can last from one to two to three hours.
Smoking devices can also be made from an old hot water column, from a pipe that can be positioned both vertically and horizontally, from a metal barrel or box. Hot smoking technology includes preparing and salting the fish, boiling it and actually smoking it. As with salting, the fish is gutted and salted using a dry or wet method. Fish requires special conditions when salting. high degree fat content - such as halibut, catfish, burbot, silver carp, mackerel, mackerel, capelin, etc. Each such fish is rubbed with coarse salt, and then wrapped in parchment paper to protect the fat from oxidation when in contact with air. The wrapped fish is placed in an enamel bowl with a tight lid. The dishes are also packed in parchment paper or tracing paper, the edges of which are folded. You can place the fish in a bowl in a small mound and press it down with a lid, securing the latter with wire or twine. Dry the fish for 1-2 hours. During drying, the fish is partially dehydrated and gets rid of excess salt content. Its salinity reaches the required one and a half to two percent. For drying, the fish is tied with twine, hung on hangers and covered from flies with a gauze curtain or gauze soaked in vinegar. You can put the fish in plastic bags and cover it in a cold place - in the cellar or refrigerator. The main thing is that the fish loses excess salt before smoking. Salted fish is washed clean water and wipe it. The fish are then placed on metal grates at the top and middle of the smoker, with larger fish placed at the bottom. You should not pack the fish too tightly so that it does not bake. If the smoking device is made of a barrel, the fish can be placed on three or four grids, located one above the other and connected to each other. The binding is not removed when smoking. Make a fire under the barrel and cover it as tightly as possible with a lid or thick metal sheet. After one hour of smoking, and if small fish is smoked, even earlier, the smoke coming out from under the lid becomes dry and acquires a specific aroma. The readiness of the fish is determined by its appearance: The surface of the skin should be dry and the color should be golden. When checking the doneness of the fish, the smokehouse should be opened for a very short period of time, as air entering the wood may ignite. The first quarter of the smoking time is occupied by the drying process. During this period, the smoke temperature should be about 70 degrees. C. The actual smoking process takes place at a temperature of 100-120 degrees. C. You can check the temperature by splashing water on the lid. If the water does not boil, but gradually evaporates, it means temperature regime is maintained correctly. Hot smoked fish should be consumed within two to three days. It is not intended for long-term storage.
Cold smoking of fish Cold smoking of fish is based on the preservative effect components smoke (phenolone, creosote, formaldehyde, acetic acid, etc.), so the shelf life of the product increases to three to four months. During cold smoking, only moisture evaporates and evaporates from the fish, because it is processed in cold smoke. Thus, it is immediately dried and smoked, but is not brought to the hardness of dried roach: the smoking process stops somewhere in the middle - when only half of the moisture has evaporated from the fish. Therefore, in a smokehouse it is very important to maintain the consistency and strength of the smoke: it should not be higher than 25 degrees. This will protect the smoked fish from losing fat and from drying out. When cold smoking, cut fish is salted for 12-16 hours, dried, slightly dried, the head is cut off, hung by the tail and smoked in smoke in a barrel for 1-3 days at a temperature of 30-40 °C. You can also smoke fish in a Russian oven, placing it on special stands. Salting fish for cold smoking is done in the same way as if you wanted to dry the fish. For cold smoking, the fish is salted much more than for hot smoking. It is less tasty, but can retain its qualities for a long time - 2-3 months. When smoking, the insides are not removed, the shelf life of the fish decreases sharply. You just need to follow the old rule of salting, which is interpreted as follows: “The salting should not be very steep (that is, do not sprinkle a lot of salt), but it is better to let it salt longer, placing it in a cool place.” After a day or two, depending on the size of the fish, it is removed from the brine, washed in cold water, soaked a little, and then each big fish cut along the ridge into two halves. One, thicker part remains with the spine, the other, thinner half - without it. Small fish (up to 500 grams) are salted whole. Then it is tied into small bundles with string or twine by the tails and hung upside down in the smokehouse.
COLD SMOKING HOUSES
A cold smokehouse can be set up in any wooden shed one and a half to two meters high, in an old tent, in a bathhouse where they heat in black, in a dugout and even in a hut. Perches for hanging salted fish are strengthened as high as possible. Fish is tied onto them, first ventilated in the sun and slightly dried so that its scales are almost dry. An old iron bucket or basin, a trough or some other container is placed under the fish, and a smoker is lit in it: first, a small fire is lit, which, as the coals burn, is covered with small rotten wood or sawdust.
Not every fuel is suitable for both hot and cold smoking. Coniferous species are especially unacceptable: they contain a large number of resins and, when burned, produce strong soot. Pine soot will give the fish a bitter, unpleasant taste. The best fuel is considered to be dry rotten wood of alder and aspen. Along with them, you can add dry wood of juniper, heather, vines and redwood. At the final stage of the smoking process, it is advisable to add raw juniper branches to the fuel - their smoke has strong antimicrobial properties, the fish becomes less moldy and lasts longer. You can throw it into the smokehouse aromatic herbs: wormwood, sage, basil, Bogorodskaya herb. Good taste has fish smoked with smoke from smoldering rye straw. And if the fish is smoked on smoking fresh hay, then it smells of hundreds of shades of decayed meadow grass. The most crucial moment is the beginning of smoking. It is strongly recommended that before hanging the fish, “turn on” the smokehouse and have raw materials to maintain smoke constantly for the first 6-8 hours. In the future, breaks in smoking are no longer so dangerous. However, in order to ensure the progress of smoking, it is, of course, advisable to maintain smoke. Smoking cold smoke (25-30 degrees C) lasts 3-4 days, depending on air humidity and the size of the fish. Small fish of 300-500 grams are ready by the end of the second day, the largest ones have to be smoked for up to 6 days. a fire does not break out in the bucket: this will turn cold smoking into hot smoking. To protect against fire outbreaks, you should cover the bucket with a sheet of iron. Of course, you must also follow all fire-fighting measures after the end of smoking, when the fish acquires a golden hue and its meat becomes elastic. leave it to hang for another 2-3 days without smoke - it will dry out a little and will be much tastier. Do not over-dry it! ready fish has a dull, smoky appearance or flying ash has stuck to it, wipe it with a cloth slightly moistened with fish oil or sunflower oil, and the smoked fish will shine like bronze.
FEATURES OF HANGING FISH DURING COLD SMOKING
Fish can easily break during the smoking process, so you should hang it very carefully. The most common method of hanging: a strong knot is tied in front of the caudal fin using a hemp cord with a diameter of 1-1.5 mm. In this way, you can hang all types of fish whose gills have not been removed, except eels. Tying is done with one cord, maintaining an equal distance between the fish (15-20 cm depending on the size of the fish), the end of the tail is threaded into a loop tied on the thread ("lasso") and tightened. After you have secured it on one cord in this way sufficient quantity fish, it must be cut in the middle between the fish. Both formed ends are connected with a knot (“upper knot”). Loops 8-10 cm long are formed, through which a metal or wooden rod is passed. Notches are made on the rod that determine the distance between the fish and thereby prevent contact and sticking to each other. If such notches no, then before starting to smoke the fish, you need to separate them. The easiest way is to string the whole fish onto rods, which are stainless steel rods with a diameter of no more than 8 mm. The fish is threaded onto these rods in the under-head area in the direction from the belly to the back (if you are stringing fish. through the eye holes, they fall quickly). This is perhaps the fastest way of stringing. It is necessary to pay attention to the fact that the fish are at a certain distance from each other, then the smoke can spread evenly in the places where the fish touch each other. The method involves the use of hooks placed on transverse rods or stainless steel poles of various configurations. The best known is the S-shaped hook. It is thrust into the fish carcass over the head towards the back so that the fish's head is on the hook. If the head is tilted in the opposite direction, then during the smoking process it may come off, and the fish will fall off the hook. Interesting are the hooks of the Bavarian trout fisher Retzer, which allow you to easily and accurately hang fish (Fig. 11). Two metal strips 4 cm wide and a length corresponding to the width of the oven are firmly fastened with screws at a distance that allows you to move hooks between them, placing them on both sides of the carcass strips. The fish is placed in the area under the head from the side of the opened abdomen on both spikes. The spine is then between both spines. These spines are slightly curved upward, and therefore the fish cannot slide off them. The V-shaped expansion towards the middle of the rod opens the abdomen of the fish, prevents the connection of the peritoneum, thereby ensuring uniform coloring of the internal cavities and the vertical position of the fish.
Rice. 9
The so-called double hooks made of stainless steel are no less reliable. They come in two types: double and tracheal (Fig. 10). In both cases, on the hook itself, which has curves on top, two spikes are attached at a distance of several centimeters below each other for hanging the fish.
Rice. 10 Double and tracheal hooks
There is another way to hang fish for smoking. It involves hanging pieces wrapped in a fishing net or tied with bast. In this form they do not break down, although the labor costs with this method are quite high. At the end of smoking, a beautiful imprint remains on pieces of fish wrapped in a net or bast. At the same time, this means that the smoke was not able to penetrate evenly into all areas of the fish pieces.
Before hanging in the oven, the fish must be washed again with water.
GRATES
In some small ovens, fish are smoked not in a hanging position, but in a lying position (on its side, on wire grates). These grids are made in such a way that the fish is positioned on its back. A wire bent in a V- or U-shape, with cells measuring 10x10 mm, holds the fish in the desired position. Fish smoked in this way retains its entire juiciness. To avoid deterioration in the color of the fish, the diameter of the wire should not exceed 1.0 mm. On the finished smoked fish fillet, small imprinted squares will be noticeable, giving the fillet a beautiful appearance. Before placing the fillets on the grates, it is recommended to lightly grease the grates. The size of the grate depends on the internal dimensions of the furnace, as well as the cages and carts. The grates are inserted into the oven along the side guides. The height distance between the gratings should not be less than 10 cm.
SECRETS OF SMOKING FISH
When smoking, large fish must be flattened and spread with chopsticks. If the fish has tender meat, then it needs to be wrapped in linen or paper or covered with dough. Smoking should be done depending on the type of fish available. For trout, pike, carp, and eel, four days are enough, and for salmon, three weeks are needed. Herring is smoked in one day. If you smoke long-salted herring, you must first remove the caviar and milt from it, which give the fish a bitter taste, and soak it in water.
COOLING
Once smoking is complete, the fish should be cooled immediately. Outdoor cooling must be carried out carefully and hygienically. As the temperature inside and on the surface of the fish drops to room temperature, there is a danger of microbes from the air entering the fish carcass. To speed up cooling, it is recommended to use fans. But, on the other hand, when the temperature drops quickly, fish loses its smoky flavor. Sometimes the fish is left hanging on hooks for a short time in the smoking oven with the doors open, the exhaust valve open and smoke production completely stopped, and then it is finally cooled in the open air. As a rule, the fish is removed along with the frame immediately after smoking is completed and cooled in the smoking oven. You can open a window if you can guarantee that there will be no dust in the flow of through air. If there is a need to immediately remove the fish for subsequent use of the same frame, then stacking the fish on top of each other should be avoided, since in this case the cooling occurs slowly and unevenly. Spots form at the points of contact and worsen marketable condition fish.
STORAGE
If smoked fish is not intended for immediate sale, it must be stored in a cool place. When storing for many days in a special, clean room, the temperature should, if possible, be 3 degrees. C and remain constant. IN as a last resort smoked fish can be stored for a week in a cool, clean cellar, unpacked, but covered with something. Storage in the refrigerator at a temperature of 3 degrees is acceptable. With at most for 2 or 4-6 weeks or more in vacuum packaging. In the first three days after smoking, the fish tastes the most pleasant. After 16 days, vacuum-packed goods lose their taste. Since the water content of fish decreases due to salting, drying and smoking, it can be stored in a low-temperature freezer. For deep freezing of fresh fish with a total weight of 50 kg at a temperature of -35 degrees. It takes about 72 hours. This is quite a long time, so it is better to freeze the fish individually. The same recommendation applies to smoked fish. The duration of storage in the freezer should be limited to 2-3 months. Before direct consumption, smoked fish must be heated to enhance the smell of smoke smoke. After heating, the fish meat separates from the skin much more easily, and the subcutaneous fat becomes more tasty. The same applies to cutting fish. If ice is used for frozen storage, it must be prepared from tap water that is not inferior in quality to drinking water. During shipment and transportation, defrosting must not be allowed. For this it is recommended to use polymer packaging. Depending on the type, freshly smoked fish has a greasy, glossy appearance with undertones ranging from golden to dark brown. How older age fish, the darker its color will be due to shrinkage of fat.
Fish production and processing is one of the important components of the food industry and industry Agriculture our country.
Advantage development of fish processing
The stable development and expansion of this profile area brings a number of advantages for the state and its population:
- small and medium-sized businesses are developing;
- increased investment in the industry;
- additional jobs appear;
- is improving overall quality life of the population;
- there are high-quality and affordable domestically produced products on the market;
- parallel support for related industries;
- reducing dependence on foreign products;
- stable growing contributions to the country's budget.
Fishing and processing is also a fairly profitable business that guarantees a quick payback and low risk exposure.
Among all the factors that can significantly affect the development of the industry, several main reasons can be identified:
- improving the image of the industry and creating an attractive environment for investors;
- government support (preferential loans to entrepreneurs, tax reduction, large federal order, other privileges);
- modernization of equipment at existing enterprises partially at the expense of the state;
- introduction of new technological solutions.
These factors will make it possible in the coming years to increase industry turnover and improve the quality of domestic products.
Main types of fish and seafood processing
Fish and seafood processing - complex technical process, which has several stages using manual labor and automated production lines.
The most common types of fish processing:
- pickling;
- canning;
- production of preserves;
- smoking, drying (drying);
- production of fillet, minced meat and various products made from it.
The process of fish processing is quite complex and requires appropriate qualifications of personnel at each stage, regardless of the chosen technology. High-quality processing of small fish is complicated due to their small size(small-particle rocks - crucian carp, sabrefish), which makes adjustments to the technological process.
Initially, the fish is received and sent to special storage chambers, from where it is delivered to the cutting shop, where primary processing fish (cutting and cleaning). If further manipulations with the product are not planned, then already at this stage the fish can be packaged and sold as a semi-finished product. Most often, this is only the initial stage of further processes, followed by high-quality processing of pond fish (or river fish, depending on its origin). Let's take a closer look at how fish is processed depending on the specific technology.
Salting fish
The salting process is a popular and simplest processing sea fish(anchovy, herring, herring), which is produced in two stages - first, the products are kept in salt for about a day, and then further ripened in a mixture of salt and its own juice. Depending on the technology, there are two ways to supply salted fish - dry or with the addition of brine.
Canning fish
Mandatory conditions for the production of canned food are heat treatment and special containers that prevent the appearance and spread of bacteria. Aluminum or tin cans have worked well for this.
Preserves
Any fish with a fat content of more than 6% is suitable for preserves. Selected parts of the fish are poured with a special marinade made from a mixture of salt, sugar and spices, and then placed in jars. No special heat treatment is carried out, but all sanitary standards are observed during the manufacturing process. Processing river fish in this way using human labor significantly increases the visual appeal of preserves (provided that the fish slices are carefully placed in a transparent glass jar). Packaged fish sits in a container for about one and a half months (depending on the recipe and type of fish).
Drying and smoking fish
The fundamental difference between dry and dried fish is the presence of moisture in the product, which significantly affects the shelf life. In the first case it is no more than 10%, and in the second about 45%. Excess moisture is removed with salt, and the process itself takes place in special drying chambers.
Smoking of fish is also carried out in special chambers, and depending on the technology, a distinction is made between cold (the fish is cooled naturally) or hot (the product is forcibly cooled immediately after the end of the process) smoking.
Filling and preparing minced fish
High-quality fillet is fish meat that is freed from bones, and in some cases from the skin (red fish). If we twist such meat in a special machine, we will get high-quality minced meat. The fish is removed from the bones using special machines or manually.
Fish processing products are a huge assortment of everyday goods and delicacies, ranging from pates and salted herring, to red or black caviar, balyk and other smoked meats.
Fish processing technologies at the exhibition
Storage and processing of fish are complex processes, during which it is necessary to strictly observe all sanitary standards, because according to statistics, fish poisoning is one of the most severe for the human body. Quality equipment and correctly placed technological processes- guarantee of high-quality and safe products.
You can learn more about processing technologies and see the latest equipment at the largest industry exhibition "Agroprodmash", part of the exhibition of which is devoted to fish processing issues. The event will take place on the territory of the Expocentre Fairgrounds.
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