Is it possible to freeze hot-smoked trout
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Smoked trout has not onlydelicious taste, but also retains most of the nutrients, vitamins and minerals from fresh fish. Its color depends on the species and habitat. Often trout meat has a pinkish-red color, but the color scheme can be white or yellow. The taste of the fillet also depends on the environment in which the trout lived, and on its nutrition.
Trout can be caught in lakes, rivers or the sea. Lake trout representatives do not leave their waters throughout their life. They catch her at the age of 2 years, at that moment the trout reaches one and a half kilograms.
Curious! Trout is found only in clean water. If it is necessary to determine the presence of toxins in a body of water, trout is placed there. In such an environment, it does not survive.
The main differences in trout are body size and habitat. There are such types:
Interesting! Rainbow trout is considered the largest and can grow more than a meter in length.
Trout from streams and mountain rivers is the most valuable, as water in these reservoirs is ecologically clean.
This fish has an interesting property - it can adapt to a new external environment in a short time.
There are fish farms, thanks to which it is possible to purchase fresh trout at any convenient time.
Smoked trout contains proteins, vitamins (A, D, E), minerals, amino acids, polyunsaturated fatty acids, and also such useful substances:
The use of trout is multifaceted. First of all, it has a relatively low calorie content and an ideal component for the diet menu. Due to fatty acids omega-3 and omega-6, the work of the cardiovascular system improves and cholesterol decreases. People with frequent use of smoked trout are less likely to develop oncological diseases and hypertension.
Also there is an increase in efficiency,memory improvement. Trout fans not only satisfy their gastronomic preferences, but also saturate their body with an impressive range of useful substances. Due to the rich composition of this fish, its consumption stimulates the brain, provides vigor, good mood, normal blood pressure.
Harmful to use only the head of the seaTrout because of the harmful substances that it contains. In other cases, smoked trout may cause damage only if the storage conditions are improperly prepared or not observed.
The technology of smoking trout is not so complicated, butrequires a special device (smokehouse), so more often it is bought already in a smoked form. Smoked trout retains most of the useful fatty acids. It is used for making mini-sandwiches, salads, snacks.
There are two types of smoking - hot andcold. Hot smoked trout can be stored for no more than 3 days. If you want to extend the shelf life, fish should be wrapped in a thin cloth moistened with strong saline solution and thick paper. Then place in the refrigerator (lower section) or cool room. Under such conditions, the shelf life may be about 30 days.
Cold smoked trout can be stored up to 10days at a constant temperature, not exceeding + 3 ° C. You can freeze the smoked trout. Frozen smoked trout before cooking is recommended not only to defrost, but also to warm up. In this case, the fish can be easily scraped off.
Before you start creating a culinary masterpiece, pay attention to the smell of fish and the absence of mold. If the surface of smoked fish is covered with a white coating, it is not desirable to consume it for food.
Important! Smoked fish should be stored away from products with sharp odors.
Proteins: 26g. (~ 104 kcal)
Carbohydrates: 0.5g. (~ 2 kcal)
The energy ratio (δ | x | y): 78% | 21% | 1%