Smoked mackerel how many calories plus beer. Hot smoked mackerel

Mackerel is rich in vitamins and minerals. Fish contains many vitamins of group B, E, C, PP, H, minerals cobalt, chromium, nickel, molybdenum, zinc, iron, fluorine, iodine, calcium, sulfur, potassium, phosphorus, sodium.

The calorie content of baked mackerel per 100 grams is 194 kcal. In a 100 gram serving of the dish:

• 16.9 g protein;
• 13.1 g fat;
• 0.6 g carbohydrates.

Steps for cooking baked mackerel:

• 0.4 kg of mackerel is cleaned from the entrails, fillets are separated from the bones. To make it easier to separate the fillets, it is recommended to work not with frozen, but slightly thawed fish;
• make sure that not only the insides are removed, but also the film covering the abdomen;
• the prepared fish is salted and pepper, laid out on foil and left for a short while;
• at this time, the filling for the dish is made: the onion is peeled and cut into cubes, the parsley is chopped, the lemon is cut into circles;
• put parsley, onion and lemon circles on a half of a fish fillet. The resulting "sandwich" is covered with the other half of the fish fillet;
• the fish is wrapped in foil and baked in the oven for 40 minutes. If the carcass is large, then the baking time is increased to 60 minutes.

Calorie content of mackerel baked in foil per 100 grams

The calorie content of mackerel baked in foil per 100 grams depends on the recipe for cooking fish. In a 100-gram serving of the dish discussed below, 167 kcal, 17 g of protein, 10.8 g of fat, 0.4 g of carbohydrates.

Cooking steps:

• 0.25 kg of fish is cleaned of entrails, tail and head are cut off;
• mackerel is cut into small pieces of the same size, salted to taste;
• the fish is placed on foil, 25 g of chopped tomato are spread between the pieces;
• Mackerel wrapped in foil is baked in the oven over medium heat for half an hour.

Calorie content of cold smoked mackerel per 100 grams

The calorie content of cold smoked mackerel per 100 grams is 151 kcal. 100 g of product:

• 23.2 g protein;
• 6.5 g fat;
• 0 g carbohydrates.

Cold smoked mackerel is saturated with vitamins A, B1, B2, B9, B6, D, PP, C. This snack contains a lot of calcium, potassium, molybdenum, manganese, cobalt, iron, phosphorus, chlorine, sodium.

Calorie content of stewed mackerel per 100 grams

The calorie content of stewed mackerel per 100 grams is 139 kcal. 100 g of fish contains 11.2 g of protein, 10 g of fat, 1.2 g of carbohydrates.

Stages of cooking fish:

• 0.6 kg of peeled fish are fried on each side in 1 tablespoon of vegetable oil;
• 1 chopped onion, 1 grated carrot are added to the fish;
• pepper and salt the dish to taste;
• 30 g of sour cream mixed with 0.2 l of water is poured into a frying pan with a fish-vegetable mixture;
• the fish is stewed under the lid for 20 minutes.

Calorie content of boiled mackerel per 100 grams

The calorie content of boiled mackerel per 100 grams is 210 kcal. Per 100 gram serving:

• 19.8 g protein;
• 14.5 g fat;
• 0 g carbohydrates.

Boiled fish retains almost all vitamins and minerals. It contains vitamins of group B, A, H, iron, magnesium, zinc, cobalt, potassium, calcium, iodine and many other minerals.

Despite the fairly high calorie content, boiled mackerel is recommended to be included in the diet during weight loss and diets. The meat of such a product is quite easy to digest, it is useful for maintaining the health of nails, teeth, bones, and the nervous system.

Calorie content of hot smoked mackerel per 100 grams

The calorie content of hot smoked mackerel per 100 grams is 318 kcal. 100 g of product:

• 22 g protein;
• 23.9 g fat;
• 4.2 g of carbohydrates.

Such fish is useful for the prevention of vascular and heart diseases, and normalizes capillary blood circulation. At the same time, such snacks should be abandoned in case of exacerbation of diseases of the liver, pancreas, stomach, intestines. Do not overuse smoked fish for weight loss and excess weight.

Calorie content of salted mackerel per 100 grams

The calorie content of salted mackerel per 100 grams is 195 kcal. 100 g of the snack contains:

• 17.9 g protein;
• 13.2 g fat;
• 0 g carbohydrates.

Salted mackerel has a lot of contraindications. So, the product should be abandoned in case of heart disease, blood vessels, a tendency to edema, exacerbation of gastrointestinal diseases, and a disturbed water-salt balance. Fish is contraindicated for weight loss and diet.

Calorie content of fried mackerel per 100 grams

Calorie content of fried mackerel per 100 grams is 221 kcal. In a 100 gram serving, 17.1 g of protein, 16 g of fat, 1.8 g of carbohydrates.

To prepare a dish you need:

• wash, peel and cut into equal-sized pieces of 0.75 kg of fish;
• bread fish pieces in 20 g of flour with salt;
• fry the fish on each side in a pan with sunflower oil.

Calorie content of steamed mackerel per 100 grams

The calorie content of steamed mackerel per 100 grams is 190 kcal. In 100 g of such fish:

• 17.9 g protein;
• 13.3 g fat;
• 0 g carbohydrates.

Steam mackerel is a source of fatty acids for weight loss, diet and recuperation during heavy physical and mental stress. At the same time, the high fat content of the product does not allow the inclusion of mackerel in the diet during exacerbation of gastrointestinal diseases.

Benefits of mackerel

The following benefits of mackerel are known:

• with regular consumption of fish, the risk of oncology is reduced, eye health is maintained, pain symptoms are reduced in migraines, arthrosis, arthritis;
• mackerel helps to strengthen the immune system, inhibits the formation of cholesterol plaques, normalizes brain function;
• vitamins and minerals of fish are useful for preventing psoriasis symptoms, improving the functioning of the nervous system and memory;
• numerous studies have proven the beneficial properties of mackerel for preventing the development of atherosclerosis;
• fish is not contraindicated in diabetes;
• mackerel is a natural antidepressant.

Mackerel harm

The harm of mackerel is manifested in cases when fish is consumed with contraindications. The use of the product should be abandoned in case of exacerbation of diseases of the stomach, intestines, liver, gallbladder (this is due to the fact that mackerel has a sufficiently high fat content).

Some people develop individual intolerances and allergic reactions to mackerel. Salted fish is prohibited for hypertension, cholecystitis, pancreatitis, renal failure.

Mackerel is also known as mackerel. It belongs to the marine varieties of fish. The fillet of this fish is extremely tasty and healthy. This fish swims in schools. In length, it can grow up to thirty centimeters. The calorie content of fresh mackerel is 181 kcal per 100 grams.

Mackerel is considered a noble fish. Outwardly, it resembles a perch. And just like the perch, it belongs to the Perch-like type of fish. Mackerel lives in the warm waters of the Black Sea, the Sea of ​​Marmara. It is also found in the waters of Australia, Japan and America.

Mackerel is a rather fatty fish. 100 grams of this product can contain about 30 grams of fat. And this despite the fact that the calorie content of mackerel is only 181 kcal. However, the fats contained in the composition are very beneficial for the human body. In addition, it contains a high percentage of useful protein.

The chemical and vitamin composition of this fish is also very rich. From vitamins are present here: E, PP, vitamins of group B, C, N. Of microelements there are: cobalt, fluorine, iodine, zinc, manganese, iron, chromium, magnesium, phosphorus, copper, molybdenum, chromium.

Benefits for humans

Thanks to its beneficial fats, proteins, vitamins and trace elements, the use of this product is extremely beneficial for everyone. Doctors strongly advise adding it to the diet of adolescents, pregnant women, nursing mothers and children. The beneficial substances that are in the composition perfectly help the development and growth of a young body.

Also, its use contributes to the following processes:

• From the meat of this fish, the state of the nervous system improves, and it will also add beauty to you.
• It has been noticed that the systematic use of mackerel fillets has a great effect on the condition of the mucous membranes, skin and hair.
• It is useful to eat this product and people who have joint diseases, its use helps to build up cartilage tissue.

This fish is prepared in a variety of ways.

Baked

One of the most dietary ways to cook fish is to bake it. Baked fish is delicious and healthy. At the same time, this dish is incredibly easy to prepare.

Fresh fish need to be cleaned, its tail and head cut off. Then cut it into small pieces. Season each piece with salt and place on foil. You can also cut your favorite vegetables into pieces and place them on foil. Then wrap the fish pieces with vegetables in foil and place in the oven.

Let it sit in the oven for about forty minutes. After the time has passed, the baked mackerel will be ready. It will be most delicious if the baked mackerel is served with sour cream. The calorie content of mackerel from the addition of sour cream, of course, will increase slightly, but the taste will become even richer. You can also bake fish carcasses without foil, just in the oven.

In this case, grease a baking sheet with vegetable oil and place the fish pieces on a vegetable pillow, then bake in the oven for about half an hour. If you simply bake fish pieces in the oven, then it will turn out with an appetizing crust.

An even more dietary option than baked is boiled mackerel.

Cold and hot smoking

Many people at the word mackerel immediately imagine this fish in a smoked form. Indeed, this cold or hot smoked product is incredibly tasty. The calorie content of cold or hot smoked mackerel slightly increases. The calorie content is already approximately 221 kcal per 100 grams of product.

What is the difference between the cold and hot smoking method? The answer is in the title. In cold smoking, fish carcasses are treated with cold smoke. Cold smoked product acquires an additional shelf life.

In the hot smoking method, mackerel is exposed to hot heat. Hot smoked mackerel has a richer taste and aroma.

You cannot abuse this dish. It is known that smoked foods are not very healthy. They are bad for the liver and pancreas.

Salted

Many people also love this product when it is salted. Salted mackerel is a worthy competitor to herring. The calorie content of mackerel in this form is already significantly increasing. It is 305 kcal per 100 grams.

Salted mackerel is fairly easy to prepare. To do this, take a whole fish and clean it from the insides. Fill the empty abdomen with table salt. Then place the salt-filled fish in a stainless steel bowl. Cover the dish with a towel and set it aside in a cool place. Store the carcass like this for at least three days, a maximum of six days.

The thicker the carcass, the longer the salting time will take. In the process, a liquid will be formed, which must be drained so that the carcasses do not deteriorate. You can also add your favorite spices to the salt to make the salted mackerel even tastier.

In this form, this product must also not be abused. Especially carefully add this product in salted form to people with diseases of the gastrointestinal tract, kidneys, liver, as well as those who have hypertension. And the calorie content of mackerel in this form is much higher.

Popular, tasty, beautiful, aromatic, moderately fatty - this is all about smoked mackerel. It is also easy to prepare, so smoking it is a pleasure. Read about how to prepare cold smoked mackerel at home.

This product contains 23.4% proteins and 6.4% fats (of which 2% are unsaturated fatty acids).

The calorie content of cold smoked mackerel per 100 grams of product is 150 kcal.

All this makes mackerel an irreplaceable product in the diet.

The benefits and harms of cold smoked mackerel

Like any other smoked fish, mackerel is rich in nutrients. These are vitamins A, D, E, B1, B2, minerals such as Ca, K, Mg, Fe, Na.

Consider what are the benefits and harms of the fish. The balanced chemical composition of cold smoked mackerel BJU has a beneficial effect on the human body. Proteins, which contain all the essential amino acids, help to repair cells and tissues of the human body. The low-melting fat, which is part of mackerel, is well absorbed by the body and provides a sufficient amount of energy. Omega-3 and 6 fatty acids lower blood cholesterol levels and help fight atherosclerosis.

Mineral substances help to strengthen bones, teeth, normalize blood composition. The vitamins contained in fish increase immunity, restore vision, and increase the activity of the nervous system.

Smoked fish can harm the body only if there is a predisposition to hypertension, kidney disease, edema, allergic reactions to this product, as well as if you are overweight.

Do not overuse smoked meats. If you eat smoked fish no more than 1 time a week, it will bring nothing but pleasure and benefit.

Mackerel can also be cooked outside the smokehouse. Read more about the peculiarities of smoking this fish, as well as practical tips for cooking, here.

Cold smoked mackerel: processing, salting, marinade preparation

Before smoking cold smoked mackerel in a smokehouse, the fish is processed. If you bought frozen fish, then it is thawed in the refrigerator at a temperature of 2-4 ° C for about a day, or at room temperature for about 4 hours, or in water at 15 ° C for 2.5 hours.

Important! Do not thaw the fish in the microwave, otherwise it will lose too much moisture, and the smoked meats will turn out to be dry and tough.

When cutting carcasses, the abdomen is cut, the insides are carefully removed so that the gallbladder does not burst and bile does not spoil the fish. The head can be removed or smoked with the head. In the second case, the gills are removed. Carcasses are thoroughly washed, washing out blood clots, dark films, and then dried with paper towels.

You can salt it dry or wet. Mackerel is a raw material that can ripen when salted, which makes its taste more delicate and pleasant.

Dry ambassador

With dry salting, the carcasses are rubbed from tail to head with salt. Salt is poured under the gill covers and into the abdominal cavity. For 1 kg of fish for salting, you need 100-120 g of salt.

For mackerel, instead of salt, you can make a curing mixture, which includes dry garlic, dry onions, a mixture of peppers, cloves, bay leaves. If necessary, they are crushed, combined with salt, and mixed. Alternatively, for mackerel, you can add 25 g of sugar to the mixture.

A layer of salt or a mixture is poured into the curing container, the carcasses are placed tightly with their belly up, pressing them together and sprinkling the layers of fish with the salting. The surface is also sprinkled on top, pressed down with a load. The container with mackerel is placed in the refrigerator and salted for 24-48 hours. Periodically, every 6 hours, the carcasses are turned over.

Wet ambassador

• lemon juice - 4 tbsp. l .;
• olive oil - 6 tablespoons l .;
• natural honey - 2 tbsp. l .;
• chopped garlic - 2 cloves;
• salt - 1 tbsp. l .;
• ready-made mixture of dried herbs - 2 tbsp. l .;
• finely chopped parsley - 1 tbsp. l .;
• freshly ground black pepper - to taste.

For the marinade, combine all the products according to the recipe. Carcasses are well coated with a mixture from the inside and outside, put in a bag and marinated in the refrigerator for at least 12 hours.

You can do it easier and cook the brine from 1 liter of water and 100 g of salt. After cooling with brine, pour the carcasses and salt in the cold for 12-24 hours in a non-oxidizing dish with the lid closed.

Withering

After dry or wet salting, the carcasses are washed to remove excess salt with cold water. If this is not done, salt may come out on the skin after smoking. Dry with towels and hang on the street for drying for a period of at least 12 hours. Small wooden struts are inserted into the abdomen for drying and good smoke treatment. Avoid direct sunlight on the product and cover from insects with gauze.

Important! If the fish is not sufficiently dried before smoking, then during processing the smoke will adhere to the surface of the skin - the smoked products will taste bitter.

Cold smoked mackerel recipe in a smokehouse

It is best to smoke cold smoked mackerel in a smokehouse.

For this, wood is prepared in advance. Beech, aspen, maple, alder are chosen for smoking. You can make a mix by adding sprigs of grapes, apple trees, apricots, cherries to the chips.

Important! The chips are moistened with water to avoid burning them during cooking.

You can cook cold smoked mackerel at home in a smokehouse with a smoke generator. The device looks compact and easy to operate. Sawdust or wood chips are placed in the body of the smoke generator.

The fish is chosen to be the same size so that it is cooked at the same time. Carcasses can be placed in the processing chamber horizontally on wire racks or vertically by hanging on hooks. The grates are pre-coated with refined vegetable oil so that the food does not stick. Carcasses are placed with their backs down at intervals of 1 cm or more, so that the fish is smoked evenly on all sides. The chamber is closed with a lid. To start smoking, turn on the compressor, fire up the wood. In case of incomplete combustion of chips, smoke is formed, which is sent through the chimney to the chamber. Mackerel is processed and becomes juicy, moderately dense, beautiful golden color.

When using a conventional self-made smokehouse, the products are placed in a chamber several meters away from the firebox. A pipe (usually 8-10 meters) connects the chamber with the furnace in which the fire is kindled. She plays the role of a chimney. The longer the pipe, the lower the temperature of the fume entering the treatment chamber will be. The principle of smoking is the same as when using a smoke generator.

You can use a grill to smoke mackerel at home. Interesting information on how to do this is found.

Cold smoked mackerel time

Mackerel is smoked at a smoke temperature of 20-25 ° C, controlled with a thermometer. By the end of smoking, the degree is increased to 30-35 ° C.

Cooking time depends on the size, fat content, weight of semi-finished products, smoke temperature and ranges from 8-10 hours to 2 days.

Important! The lower the smoking temperature, the longer the fish will smoke.

The cooking process does not end there. Carcasses are removed from the smokehouse and hung outside to weather the harsh aroma of the smoke and to allow the smoked products to penetrate the inner layers of the meat.

Mackerel can be hot smoked. It is much simpler and takes less time. read here.

Cold smoked mackerel at home without a smokehouse

You can make cold smoked mackerel at home both in a smokehouse or without special equipment. The easiest option is to use Liquid Smoke.

Mackerel is processed by removing scales, entrails, head, fins. Wash in cold water and dry. Carcasses are moistened with liquid smoke, rubbed with salt, fish spices, pepper. Put in a container and refrigerate so that the layers of meat are better salted for a day. Every 5-6 hours, the mackerel is turned over so that it is evenly saturated with salt and spices.

After salting, the carcasses are washed, dried with paper towels and dried in the air for 2-3 hours.

You can cook smoked meats in the airfryer. Semi-finished products are placed on the wire rack. Close the apparatus with a lid, set the temperature regime to 180 ° C and bring it to readiness for about half an hour.

If you don't have an airfryer, you can replace it with a conventional oven. Fish prepared with liquid smoke is baked at a temperature of 180-200 ° C until golden brown and until softened for about half an hour.

You can eat this fish both hot and cold.

For smokeless smoking, you can use a multicooker. you can read here.

Storage period

Smoked meats must be stored in a refrigerator or freezer at a relative humidity of 75-85%. The shelf life depends directly on the temperature regime and is:

• at t from 0 to +4 the shelf life is 72 hours;
• at t from 0 to -2 - 7 days;
• at t from -3 to -5 - 14 days;
• at t -18 and below - 60 days.

Frozen cold smoked fish must be thawed slowly in the refrigerator before use. When defrosting quickly, it will lose its unique properties, it will be watery, loose.

Ready fish is soft like porridge: why and what to do

The consistency of mackerel in violation of the cooking technology may be too cooked. Such a defect occurs if the smoking temperature exceeded 40 ° C. The flesh of such a fish softens, falls apart like porridge.

If frozen smoked meats are defrosted improperly (in the microwave, oven), the pulp can also soften and lose its elasticity. This defect can occur in double frozen fish. It was thawed, not used, and frozen a second time.

The most dangerous thing is fish spoilage. If smoked fish starts to deteriorate, mucus appears on the surface, the smell becomes unpleasant, not typical of smoked fish, and the flesh begins to fall apart, then you need to throw it away immediately. The use of such products can lead to severe poisoning.

To avoid such defects, you should adhere to the rules:

• during smoking, do not allow the smoke temperature to rise above 35-40 ° С;
• properly defrost smoked meats frozen for storage, put fish in the refrigerator to defrost;
• do not freeze fish twice;
• do not use fish if signs of spoilage appear.

Smoked mackerel is served as a cold appetizer, sandwiches and salads are prepared with it.

On our site you will find many dishes using smoked mackerel. Read how to cook with it here.

It turns out that you can even cook from smoked mackerel. You will surely be interested to know how this unusual dish is prepared!

So, cold smoked mackerel turns out to be very tasty and aromatic at home. It is suitable for both an everyday dinner and a festive table. Cook smoked fish with family and friends, add your own "zest" to the preparation. Bon Appetit!

Calorie content of mackerel: 200 kcal. *
* average value per 100 grams, depending on the preparation method and type

Mackerel is a valuable commercial fish that has a pleasant taste and tender meat. It is affordable, nutritious and has a number of valuable properties.

Nutritional value of mackerel

The calorie content of different types of fresh mackerel reaches 200 kcal, which is a fairly high figure. However, fish is rich in trace elements, vitamins, and most importantly, unsaturated fatty acids. About 100 g of the product can meet half of the daily protein requirement. Thanks to the high phosphorus content, the condition of teeth and nails is noticeably improved.

The share of fat is about 17%, proteins - no more than 18%.

The product is recommended for people with different forms of diabetes mellitus. The benefits of frequent consumption of this fish are reduced due to the rather high fat content. This figure changes depending on the season in which she was caught. The spring catch is considered the most dietary, while in autumn the fat content reaches more than 30% of the total weight of the fish.

Calories in cooked, smoked, baked fish

The method of preparation of the product largely determines the calorie content. Fried mackerel is not recommended for people who follow a healthy diet (220-260 kcal per 100 grams). In addition, it is harmful to eat hot and cold smoked mackerel with a caloric value of 220 to 300 kcal. All of these cooking methods significantly increase the fat content of the product.

It is useful to eat boiled, baked and steamed mackerel (221, 195 and 191 kcal, respectively).

If the fish is salted at home without adding harmful ingredients, sugar and oil, as is done in mass production, then the energy value in comparison with a fresh product will practically not change - from 150 to 190 kcal.

Calorie table of mackerel per 100 grams

You can see what the energy value of a popular product is, and how it changes depending on a different method of heat treatment, using the table we have prepared.

Can mackerel be used in diets

The energy value will increase with the addition of fatty sour cream, mayonnaise or other sauces. Eating a fried product during a diet will not work - one serving will cost more than 240 kcal. The best option is cooking on a wire rack or grill pan without oil (178 kcal).

By including the considered product in the menu in moderation, you can replenish the lack of nutrients in the body and recharge with energy for the whole day. With the right way of cooking, you shouldn't worry about gaining extra pounds.

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Mackerel is native to the Atlantic Ocean. This fish is not only healthy, but also quite peculiar: it has a specific smell and taste that many will like. Its fillet, when properly cooked, always remains tender and not very fatty (mackerel itself is extremely rich in fats). This fact often makes people refuse to eat mackerel - they say, this is too much for the body. However, the fats in mackerel are very beneficial. And with proper preparation, this fat content will not be noticeable at all, and the body will benefit.

The most striking example of such a preparation is the hot smoking of mackerel. The method here is special: the fish for such smoking is not salted very abundantly, and then it is smoked in puffs of hot smoke, but not for too long. Two or three hours are enough, and the excellent hot smoked mackerel is ready.

Mackerel is extremely rich in vitamins and minerals. All this applies to hot smoked mackerel. Of course, some of them are lost during cooking, but the fish gains a unique taste. Mackerel contains a decent amount of iodine, calcium, phosphorus, potassium, zinc, magnesium, iron, sodium. It also contains B vitamins, vitamin D and omega fatty acids.

Beneficial features

Mackerel is an excellent source of protein, with 100 grams of this fish providing a quarter of a person's daily protein requirement. The microelements contained in its composition have a beneficial effect on the nervous system, and also contribute to the strengthening of bone tissue.

With mackerel, we get twice as many calories as we would get from some other white (less saturated) fish. Eating mackerel is a good prevention of cardiovascular diseases, protection of the body from the risk of thrombosis, as well as promoting blood circulation in the capillaries.

Few people liked fish oil, familiar to us from childhood, but everyone knew about its beneficial properties. We would have known in childhood that instead of a tasteless liquid, you can safely add to the diet saturated with fats fish, such as mackerel. The peculiarity of smoked mackerel is that it is saturated with coenzyme, which helps our body fight premature aging and has a beneficial effect on the skin.

Of course, the use of hot smoked mackerel should be approached with caution - it is contraindicated in case of individual intolerance, and it is also undesirable to use mackerel (especially smoked) for people with liver and kidney diseases, as well as hypertension.

Application

There are probably not so many recipes with hot smoked mackerel. Most often, holiday salads are prepared from it. In them, in addition to the fish itself, they put products that are most combined with it - onions, eggs, apples, carrots, pickles. You can also make homemade pate from such mackerel. Well, let's not forget about lemon juice - almost no fish can do without it. But in the overwhelming majority of cases, still hot smoked mackerel is not supplemented with anything, except, perhaps, bread, because it itself is an ideal snack, without any refined additions

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