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

Why is smoked vomer useful?

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

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

Vomer is a fish that belongs to the horse mackerel family. It has high taste and is good in any form: fried, boiled, stewed, dried. Vomera can also be smoked hot or cold.

Useful properties and taste

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

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

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

After the fish is cooked by smoking, most of it useful properties is lost, but the result is a delicious product.

Hot smoked recipe

To prepare vomers by hot smoking, you need to prepare the following ingredients:

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

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

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

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

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

Prepare the smokehouse: put alder chips in a thin layer in the chamber, and put a tray on top to collect the dripping fat. A grill for products is fixed in the chamber, lubricated vegetable oil... Note that the chips should be slightly moistened before use so that they do not catch fire under the influence of high temperatures.

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

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

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

Cold smoked recipe

Unlike hot smoked fish, which do not last too long, cold smoked vomers can be stored for several weeks under proper conditions. The cooking time in this case is significantly increased.

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

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

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

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

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

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

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

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

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

Vomer is a moderately fatty fish that has an interesting taste. It tastes best when smoked. It is prepared hot and cold; you can find a dried version in stores. Vomer is not too high in calories, therefore it is suitable for dietary nutrition (in moderation).

Vomer (lat. Selene setapinnis) is a fish of the horse mackerel family. Family of carnivores sea ​​fish living in the warm waters of the world's oceans.

Inhabitants of mainly marine, less often brackish waters in the areas of the Atlantic, Indian and Pacific oceans.

Representatives of the family usually have a body compressed at the sides, but the shape of the body can be very diverse. They have two dorsal fins. Spiny bone plates often protrude along the lateral line. The caudal fin is widely forked.

Fast predators that live among reefs and in the open ocean. Some feed on benthic invertebrates. They often lead a gregarious lifestyle.

The peculiarity of the vomer is the ability to produce barely audible grunting sounds.

There are several recipes for making vomer, but in most cases it is used dried or smoked. Vomer is both an ideal beer snack and an excellent stand-alone meal.

The sale of dried vomer is not very common in our country, although many connoisseurs are familiar with the excellent taste of this fish. Dried vomer and other rare fish for beer are sold in bulk in our company in various batches.

Vladislav Paikov

A A

Under the trade name moonfish, vomers or selenium are sold in stores.

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

Its pulp is very tender, soft, jelly-like with few bones, ideal for smoking. The length is 30 cm in medium-sized individuals.

Important! Do not choose too small moonfish for smoking, so as not to dry it out when smoked.

Smoked Moon Fish Recipe:

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

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

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

Important! Moon fish tastes like iodine, so be sure to use spices when cooking to kill this specific taste.

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

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

A thin layer of alder chips is placed in the smokehouse chamber for hot smoking, and a tray is placed on top of it to collect dripping fat. A grill for products is fixed in the chamber, lubricated with refined vegetable oil. Semi-finished products are placed on the grate in one row so that there are gaps of at least 1 cm between them. Close the chamber container with a sealed lid, put on heating and smoke for 60 minutes. The first 10 minutes maintain the temperature at 110-120 ° C, then lower it to 80 ° C.

At the end of smoking, the heating is stopped, the lid is opened and the smoked meats are cooled on a wire rack to room temperature. The moon fish is too delicate, so it can easily fall apart when hot. It is better not to get it out of the smokehouse and wait until it cools down.

Ready smoked meats are aired outside for several hours. During this time, the inner layers of the pulp are saturated with smoked products, and the excess smoke aroma will disappear.

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