Omul is a commercial species of fish from the salmon family. The weight of some individuals of this genus can reach up to 3 kilograms, and the average length is 60-65 cm. Sufficiently fleshy and moderately oily fish. You can’t find omul in the waters of Russia all the time; fish appear in the local rivers only during spawning. The predominant habitat is Baikal waters.
Beneficial features
This type of fish is quite fatty - this helps it to live well in the waters of the North Ocean. Due to the fact that omul feeds on small crustaceans and plankton, it accumulates a large amount of phosphorus and other trace elements. Sufficiently low calorie content (88 kcal per 100 grams) in combination with high fat content make this product indispensable in dietetics. Cold smoked omul is used for safe weight loss, as well as for saturating the body with useful substances during the diet.
Omul in any form is recommended for people with sleep disturbances, as well as for disorders of the nervous system. Fish is rich in B vitamins and protein.
How to smoke omul?
There are many ways to cook fish. Some prefer the fried option, many like boiled or stewed fish, and all, without exception, would like to enjoy delicious smoked meats.
Cold smoked and hot omul is equally tasty and will come in handy by any table. The main thing is that the fish is fresh. By the way, omul is among the fish that are not infected with opisthorchiasis, therefore it is safe to eat in any form.
Preparation before smoking
The fish must be thawed and washed thoroughly. If you have fresh or chilled omul on your table, you still need to rinse and gut it. Some believe that for hot smoking this fish can not be cleaned, because it has practically no intestines. However, experts say that this can give the fish a foreign flavor.
Hot smoked
Omul can be prepared in nature, even if you do not have any appliances. To do this, it is enough to salt the fish for a couple of hours. During this time, the fire should burn out. It is good if slivers of fruit trees are at hand. After 2 hours, rinse the omul and cover the fish with willow leaves. First you need to spread the coals and put a layer of foliage on them about 8-10 cm. Make sure that smoke is coming out and the fire is not breaking out. After 30-40 minutes, the fish will be ready. Do not keep such a treat, it is better to eat immediately.
Cold smoked
Cold-smoked traditional Baikal omul is prepared in special smokehouses. They can be both home-made (and even home-made), and industrial. Before the fish gets into the apparatus, it must be cut along the back and made flat. It is better to choose fish that are the same size, so they will cook evenly.
We take a deep container and lay out coarse salt 1-1.5 centimeters down. We put the fish with the skin down, then sprinkle with salt on top and lay out the fish layer again. Salt the last layer and put everything under pressure for 2 days. After that, each fish should be washed from excess salt and mucus and suspended in a dark, cool place for another 1.5-2 days. Now omul can be smoked. Smoke in the smokehouse should be 25-30 degrees, this temperature must be maintained throughout the entire cooking period (average 3 days).
The main advantage of cold smoking over hot smoking is that the product is stored for a long time. It is important that moisture does not get on the fish.
Where to buy omul cold smoked?
Currently, to buy smoked delicacy, it is not necessary to go to Lake Baikal. Although it is there that you can buy the freshest and most delicious fish.
On the shelves you can find whole smoked omul, fillet, slices and halves. In vacuum packaging, cold-smoked omul, the price of which is about 1300 rubles, is not often bought, only for the holidays. But a completely smoked fish disappears from the shelves in a few days. Such a treat will cost about 450 rubles per kg. Many manufacturers offer assorted fish, which includes omul.
You will not find fresh omul in small shops; it is better to visit large supermarkets or fish markets. Great connoisseurs of this fish specially order it from Baikal.
Cold smoked omul salad (recipe)
Omul is often used as the main ingredient in a salad. Many housewives know that fish combinations are difficult. In order to surprise guests at the festive table, you can prepare a salad "North". For this you will need:
- Cold smoked omul - 100 grams (better fillet).
- Boiled and peeled potatoes 400 grams (this is about 4 large or 6 medium potatoes).
- Onion - 1 head.
- 4 gherkins and 2 tablespoons of capers.
- Salt, pepper and olive oil for dressing.
Any greenery is suitable for decoration. All ingredients must be cut into cubes and mixed in a large container. Salt, pepper and add oil. Store in the refrigerator until serving. From the above products, 2 servings of a delicious salad are obtained.