Hot smoked perch

Cold smoking

With this method, a different device is used, and a different temperature is also maintained:

the smokehouse should consist of a compartment for wood chips, a pipe and a container, which is connected by this pipe to the first tank;
Smoking takes up to 2 days, the first 12 hours strictly control the supply of smoke to the tank;
you can use any marinade for pickling;
You need to maintain the temperature within 27-30 degrees.

The remaining steps for cold cooking are the same as for the hot cooking method. The structure of cold smoked fish meat is denser and more fibrous, and the smell is more pronounced.

Hot smoked lamprey does not tolerate long-term storage - up to 3-4 days in the refrigerator. Cold-processed fish can be stored significantly longer – up to 2-4 weeks, depending on the marinade chosen. It is not recommended to freeze smoked meats, but if there is no way out, they are placed in a bag or container and stored in the freezer for no more than 6 months.

If you follow all the subtleties of preparing smoked fish, the result is a product with a bright taste and smell. Lamprey carcasses may look unattractive, but once smoked they taste like a delicacy.

irariganovikova narva_silmud_angerjas verusya09 td_tur vadim.vasiliev.250977 feng_shui_sochi marina.sulce vitaly.nikolenko

Previous Fish Cold and hot smoked silver carp: cooking recipes Next Fish Smoking chub at home: recipes for hot and cold methods

Spicy hot smoked recipe

Ingredients needed:

2 perch carcasses.
1 tbsp. a spoonful of vegetable oil (preferably olive).
1 tbsp. l. freshly squeezed lemon juice.
Half a teaspoon of dried ginger and garlic.
Taste like salt and red pepper (hot).

Mix the oil, fresh juice and spices thoroughly. Rub the prepared carcasses with the resulting sauce. Wrap them in cling film and place in the refrigerator for two hours.

The fish is smoked, as in the first recipe, on alder sawdust for 25-30 minutes. The finished perch has a beautiful dark golden color and a pleasant aroma, and the meat is tender and juicy. Bon appetit!

Article rating:

(
7 ratings, average: 4.57 out of 5) Loading.
Sea bass is not only a very tasty fish, but also quite healthy. Smoked sea bass is especially tasty and aromatic. It can be easily prepared at home, because there are quite a lot of different recipes. In addition, hot smoking takes little time and will allow you to get a dish that will decorate any table.

Preparing hot smoked perch:

Step 1: prepare the fish.

First of all, we need to thoroughly rinse the perches under running cool water and then gut them. To do this, place the fish on a cutting board and use a knife to make an incision along the belly from the rear lower fin to the head. After this, with clean hands we take out all the insides and again rinse the perch well on all sides under running water.

Note: It is not necessary to remove the head or gills. This is according to your wishes

But we leave the scales in any case. Now lay out the fish in layers, alternating it with salt. You need to add as much salt as possible

Important: you can even manually rub each perch with plenty of salt. After this, mix the fish well with clean, dry hands and leave for 1 hour.

Then, we rinse it again under running water and, using kitchen paper towels, wipe it dry to remove excess liquid. This is a very important process, since it determines how the perch will be prepared: either smoked or boiled. After this, transfer the perch back to a clean, dry bowl.

Step 2: prepare the smokehouse.

Since we will be smoking perch in the fresh air, first we will prepare the smokehouse itself. So, we lay out tree branches at the very bottom. After this, install the smokehouse grate. Now, using firewood and matches, light the fire and immediately put the smokehouse on the fire

Attention: the fire must be medium. Therefore, if the wood gets very hot, it is best to wait a little and only then put the smokehouse on the fire.

Step 3: prepare hot smoked perch.

As soon as the smokehouse is on fire, it is necessary to immediately place the perch on the grill before smoke begins to emerge from the twigs. So, we place the fish at a short distance from each other so that the dish can be smoked on all sides. Cover the smokehouse with a lid and immediately after the first smoke appears, set it aside for 15-25 minutes depending on the size of the fish. After the allotted time, using oven mitts, open the lid, then move the smokehouse to the side away from the fire and leave it in this state to cool a little for a while

Important: when opening the lid of the smokehouse you need to be extremely careful not to get burned. Therefore, when we open the lid, we try to stay away, and then we give the smoke accumulated in the container the opportunity to escape, and only after that we move the smokehouse to the side

Using a fork or kitchen tongs, transfer the perch from the grill to a special serving dish and we can serve it to the table.

Step 4: serve hot smoked perch.

Immediately after cooking, we treat our friends and family to delicious fish, along with alcoholic and non-alcoholic drinks. Bon appetit!

Tips for the recipe:

– Attention: if we smoke the fish on bird cherry, then the color of the perch will be more saturated golden, and if on an apple tree, then the color may be a little lighter. Therefore, do not worry, since the color in this case is not responsible for the readiness of the dish

– In addition to branches of trees such as alder, apple and cherry, you can use branches of other trees, for example, oak, maple, poplar, as well as fruit trees other than pear.

– If you mix fish with salt with your hands, be extremely careful not to prick yourself. Therefore, after you have rubbed the fish with salt on all sides, transfer it to a large, thick food bag. And shake the bag in your hands so that the fish and salt are mixed again.

– Before cooking, fish can not only be salted, but also dried. To do this, after 15-20 minutes of salting, take the perch out of the bag or from the bowl, place it on a clean surface or hang it. We leave the perch in this state for 20-30 minutes, and only after that we wash off the salt from the fish and wipe it dry.

– Hot smoked fish is not intended to be stored at room temperature. Therefore, after preparing the perch, it is imperative that the dish be placed in cling foil and stored in the refrigerator for up to 5-7 days maximum.

– To prepare hot smoked perch, it is best to use small fish.

Hot smoking process

A small amount of wood chips is poured into the bottom of the smokehouse. It is best to use sawdust from fruit trees or alder. For a more interesting taste and smell, you can add a small amount of juniper branches.

Next, a tray is installed to collect fat. And only then are there racks with carcasses prepared in advance. It is worth noting that carcasses that are removed from the brine must be dried a little. Also, just before smoking, the perch can be rubbed with a small amount of special seasoning for fish. Do not use too much so as not to cover the smell of smoke.

The carcasses are laid out on the racks belly down so that there is a small distance between them. Due to this, the fish will be treated with smoke evenly from all sides. The smokehouse closes as tightly as possible. Sea bass needs to be smoked for half an hour. From time to time, the lid of the smokehouse needs to be opened and excess smoke released so that the finished delicacies do not become bitter. The smoke temperature should be no more than 100 degrees.

You can remove the carcasses from the smokehouse only after it has cooled completely, otherwise they may crumble. After preparing the delicacy, it must be left in the fresh air for a while so that the fish evaporates and completely cools down.

TOP popular products for fishing

Preparing perch for hot smoking

Smoking has been a necessary measure of fish processing since ancient times. This way, the fresh catch could be safely brought home, although over time, the taste of smoked fish became more important than the need to maintain its freshness. Hot smoked perch, for example, has a very short shelf life, but usually such tasty fish is swept off the plates almost immediately!

Smoking perch in a smokehouse begins with preparing the fish. This can be done immediately after catching in order to quickly send the perches to salting, and, accordingly, smoke them faster. And all you need for such preparation is nothing: a sharp knife, clean water, coarse salt and some kind of plastic container where we will put the fish.

The perches do not need to be cleaned, which is a plus in camping conditions. It is enough to gut them, cut out the gills and wash them properly. Then comes the next stage - salting.

Before salting perch for smoking, prepare convenient containers: a plastic box or an enamel bucket. For greater disinfection, you can line its bottom and walls with cling film. There are only two ways to salt perch for smoking - dry salting or in brine.

In field conditions, the first one is, of course, easier to implement. Place an even layer of salt on the film at the bottom of the container. We place the perches on it with their bellies down. Cover with a layer of salt, and if there is still fish left, place it on top, on the second level.

Sprinkle with salt again: you don’t have to spare it; it’s very difficult to over-salt the fish due to the characteristics of its skin, which absorbs a strictly defined amount of salt.

After two hours, fill the bucket with clean water and send the salted perches there. They need to be washed thoroughly and then laid out to dry - hot smoked perch will be tasty if it is well dried before being sent to the smokehouse.

How to quickly make a smokehouse for perch

Most often, fish are smoked in special metal smokehouse boxes equipped with a durable metal lid, grates for storing food and handles for moving from place to place. You can, of course, take such a unit with you if the dimensions of the car allow.

If you don’t have a smokehouse at hand, you can make do with improvised means: a baking sheet with a high bottom, cut into even finger-thick cherry rods, and a roll of durable foil.

To create a smokehouse, we use a baking sheet or tray - we will place wood chips, brushwood and rotten wood in it. We place cherry twigs crosswise on top of the baking sheet to form an impromptu lattice - the fish will be placed on it.

Then we form a dome over the entire foil structure, securely wrapping it to the edges of the pallet. Now such a smokehouse can be sent to the fire!

How to smoke perch: how long?

So, the smokehouse is ready, all that remains is to lay lumber, dead wood, branches, chips, and rotten wood on its bottom. The best ones are alder, beech, oak or ash. You can add one sprig of juniper for a fragrant haze or a bunch of freshly dried hay.

We install a grate or lay down branches, and place the perches on them, belly down. This way excess moisture will come out of them faster. We seal the smokehouse and send it to the fire. You can forget about it for 15-25 minutes. As soon as the first smoke streams out from under the lid or foil, we begin counting down the time.

We take out the cooled hot smoked perch, and we can already take the first sample! If you fall for other inhabitants of rivers and lakes, take a look at our collection of recipes - there are good articles about:

Hot smoked bream
poking asp
Hot smoking of burbot.

Good fishing online stores

will allow you to purchase any
fishing goods
at competitive prices!

Popular sections of the site:

The fisherman's calendar will allow you to understand how all the fish bite depending on the time of year and month.

The fishing gear page will tell you about many popular gear and devices for fishing.

Fishing baits – we describe in detail live, plant, artificial and unusual ones.

In the bait article you will get acquainted with the main types, as well as tactics for using them.

Learn all the fishing lures to become a real fisherman and learn how to choose the right one.

Storage conditions

Hot smoked sea bass can be stored for several days in the refrigerator.
You can increase the shelf life to two weeks if you use vacuum packaging. If such packaging is not available, the finished smoked products must be wrapped in paper so that other products do not absorb the smell of smoke. Sea bass is a real delicacy that is not only tasty, but also healthy for the human body. Regular consumption of the dish will solve many health problems. At the same time, the delicacy prepared at home is much healthier and tastier than purchased products, because it does not contain any harmful additives or preservatives. The main thing is to buy fresh raw materials to get a truly tasty delicacy.

Every fisherman, whether professional or amateur, can easily recognize a perch if the latter is hooked. In addition to the characteristic yellow-green color with dark stripes on the back, it is distinguished by the peculiar shape of the dorsal fin. The perch seems to consist of two parts, one part is hard and has spiny rays, and the other is softer. Similar spines are also present in the anal fin.

Perch is a predator, this is evident even at the first meeting. A disproportionately huge mouth with many teeth is the result of nature’s work so that even small individuals can feed on small fish. Some perches can even have fangs.

Anyone who has ever caught a perch will probably remember its small scales, which fit so tightly to the body that sometimes it seems as if it were some kind of skin.

If we talk about large representatives, then in the river you can find perch weighing only a few hundred grams, while marine species are larger and weigh more than 10 kg. Perch has its own natural enemies, even in the underwater world; it can easily become a victim of larger predators.

Processing carcasses before smoking

Before smoking flounder at home, it must be properly defrosted and processed:

Frozen fish is left in the fresh air or in a cool, ventilated room for 3-4 hours.
The head, fins, and tail are cut off with a corner, the entrails are removed, and the carcasses are washed well.
The dark side is rinsed with hot, but not boiling water, and the skin and scales are removed.
Cleaned carcasses are placed in bowls, salted, and left for 1-2 hours.

The salting procedure is necessary to remove any remaining parasites that may be present in any marine life.

There are no small bones in the carcasses - only dense and large ones, which are easily removed after cooking. Therefore, it is extremely pleasant to enjoy meat, no matter what recipe the smoker chooses.

White sea fish does not need sharp, overly spicy marinades designed to hide the unpleasant aroma of mud. Its light marine flavor is easily removed during the smoking process.

Hot smoking process

How to smoke crucian carp at home, successful methods

In this article we will tell you and you will learn how to cook fish using one of the hot smoking methods. Cooking smoked fish is quite easy.

But as always, in any easy task there is a whole bunch of wisdom, rules, if you want, laws, if you follow them you will get a first-class result.

After all, every cook wants his dish to be not just edible, but tasty, aromatic, pleasing to the eye and delighting everyone around him.

smoke eel if you don’t know how to do it correctly (raw blood can harm a person’s health and even pose a threat to his life);
try to cook fish of different sizes in a smokehouse in one go;

smoke raw materials using any combustible material;
open the lid of the smokehouse, which is on the fire or just removed from it (there is a high risk of instant ignition, as well as various burns);

Be sure to understand the smoking modes. The strength of the fire and the holding time for each size of fish prepared for smoking; make it a rule that there must be a container of water next to the smokehouse in case of fire.

Also make sure you have a first aid kit for possible burns;

refuse the help of outside advisers. Even if they have the best intentions, one must command; Make sure that no one approaches your smokehouse during operation.

Children are a special risk group.

Stage 1 - processing

There are two options and both of them are good. Some gourmets prefer to gut fish, since the insides give a certain bitterness, and this is true. The second are those who like to smoke with the entrails, believing that this way the fish will be juicier. But the bitterness is present only in the belly and it is even pleasant. Their statements are also true.

So set up your smokehouse this way and that way to please all gourmets at once.

Stage 2 – salting fish

It's time to sort the fish into large, medium and small. Now we fill it with salt, remembering that we are not preparing it for drying and the duration of salting here is shorter. No loads on top!

Salting duration:

large – 2-2.5 hours;
average – 2 hours;
small – 1-1.5 hours.

Stage 3 – wash, dry, treat with oil

After salting, rinse the fish in clean water and hang to dry. When we see that it has begun to dry out, we thoroughly lubricate it with ordinary sunflower oil (any other oil gives a worse result). Grease the grate in the smokehouse and place the fish at intervals (the fish should not touch). You can begin the hot smoking process.

The most suitable material for a smokehouse would be stainless steel. The lid should fit well and prevent the possibility of oxygen getting inside the smokehouse. Size and shape don't matter. The main condition is that the height of the chamber does not exceed 50-60 cm. Otherwise, the upper mesh of the fish may remain damp when the lower one is already burnt.

After 5-10 batches, the smokehouse must be cleaned of resins and carbon deposits. The grate is cleaned after each use.

Ideally, alder is used for smoking; willow is a little worse. Only with the help of this wood is the ideal taste of smoked fish achieved.

If there is nothing else, use young hornbeam, ash, oak or birch. Although the right smoker always carries firewood with him. A few branches of juniper are also added to the stock to give the fish a bronze hue, a dizzying aroma and a hint of gin flavor.

Proper placement ensures both the aroma and aesthetic appearance of the dish.

Place about 2 cm of hewn chips on the bottom mixed with twigs 5 cm long and about the thickness of a pencil. Then pour a centimeter layer of bark on top. We fill the rest of the space up to the bottom grate with leaves. It is ideal if they are young and the sticks are only cut down.

Most often, fish is smoked over a fire, although a camping gas stove can be used with equal success.

In rare cases, when gray or bluish smoke comes out of the smokehouse, your litter is burnt and needs to be changed.

Carefully remove the smoker from the heat and let it cool slightly. Remove the fish from the racks, replace the filler and repeat the procedure again. This can happen when smoking very large fish.

If the fish is light golden or pale in color, it should be smoked further.

There are times when all the fish are “normal”, but one or two are pale and not the same color. This is an alarming signal that these specimens have begun to deteriorate - perhaps they were improperly processed or were susceptible to some kind of disease

Get rid of them immediately, and also disinfect the grate with alcohol or heat it over a fire.

Cutting and salting

If you took frozen fish, you need to defrost it, but you should not do this under hot water or using microwave devices. If possible, place the fish under running water at room temperature

This process can take several hours, allowing you to focus on preparing the brine. Prepare the brine in a separate plastic container, pour in clean water (preferably spring water), at the rate of 1 kg of salt per 5 liters of water, add coarse salt while thoroughly stirring the solution until the salt dissolves to the maximum.

To a liter of water, add allspice (5-10 peas), bay leaf and mustard or caraway seeds, which can then be used to stuff fish carcasses. In addition, each of you can add other spices to taste.

Now let's start cutting the fish. The success of fast and high-quality cutting of fish depends on the chosen knife, which must be sharp and convenient for work. We start cutting with the head, which we immediately cut off (later it can be used to prepare other fish dishes, such as fish soup). We cut off the fins, then take out the insides.

Many smokers leave both the head and entrails, but our recipe does not provide for this.

After cutting, it is necessary to rinse the resulting semi-finished product again. Now we place the carcasses in a plastic or enamel container, fill them with brine and cover the top with a lid on which we place the press. The container with pickling should be kept in a cool place (10-15 degrees) for 18 to 32 hours.

Preparing for hot smoking

The ideal option for smoking is freshly caught greenling. But it is impossible to find fresh fish for sale. In stores, frozen greenlings are displayed on the shelves, so the fish must be properly defrosted. Individuals of the same weight category are selected to ensure uniform smoking.

Frozen terpug

Preparation of the greenling begins with proper defrosting of the carcasses. This process must be completed according to the following rules:

Thawing of meat is carried out in the refrigerator for about 5-6 hours. To avoid odor, wrap the container with fish in cling film.
To speed up the process, the fish is placed in cold salted water. Salt will prevent loss of minerals.
Do not defrost carcasses using warm or hot water. This method leads to a loss of taste, and the structure of the product becomes loose.
When using a microwave for defrosting, set the power to low.
Once defrosted, fish should not be placed in the refrigerator. In this case, the taste of the meat becomes worse.

Once the carcasses have thawed, remove all the entrails and gills. Small specimens are hoarded with their heads, while the heads of larger specimens are cut off. Gutted fish should be thoroughly washed under running water and dried.

Gutted greenling

The next stage of preparation is salting or marinating. Each cook has his own special recipe. Below are the three most common recipes for smoking greenlings in a hot smoked smokehouse:

Prepared carcasses are rubbed with a mixture of salt and pepper, your favorite seasonings for fish. Place in a container and leave in a cool place for three days.
Greenling meat will be more juicy if you use the recipe for hot smoked greenling marinade with sour cream. In addition to salt and pepper, add sour cream, a couple of lemon slices and herbs.
Some chefs believe that meat will become especially tender when marinated in a saline solution. The saturation of the brine is checked with a raw egg. If it floats in the liquid, then the concentration of the solution has reached the desired level. Spices are boiled separately and added to the brine to add piquancy to the meat.

Before smoking greenling carcasses in a hot-smoked smokehouse, they are removed from the brine and dried in the fresh air, that is, dried.

Choosing fish in the store

River perch can become prey for any spearfishing enthusiast. Fresh fish, caught yourself, is the most suitable material for smoking. This does not mean that those who are far from fishing do not have the opportunity to fulfill their culinary dreams. We'll have to be content with what they offer us in stores. Usually you can find frozen sea bass on the counter. Freezing does not make it possible to properly verify the freshness of the product, so you will have to rely on visual characteristics.

Recipe with boiled perch

A light and tasty salad that turns out healthy (thanks to vegetables and fish) and incredibly tender. In this case, fish is used boiled or baked in the oven.

Ingredients:

500 grams of boiled perch;
3 medium potatoes;
one medium-sized tomato;
carrot;
onion head;
1 egg;
a tablespoon of vinegar (9% is used);
a large spoon of soy sauce;
mayonnaise.

Cooking method

Boil eggs and vegetables and then cool in cold water. Chop the onion, place it on a plate, pour boiling water over it and add vinegar. Leave to marinate for 15 minutes, after which you need to rinse the onions well to get rid of the sour taste.

Cut the tomato, potato and carrot into cubes and mix with the onion in a deep container. Pour soy sauce over the products and, if desired, add a little vegetable oil. Mix the ingredients.

We disassemble the boiled perch into small pieces, removing all the bones, and put it in a salad bowl. Add mayonnaise and gently mix the salad with the boiled perch. Decorate the dish with chopped egg.

How to deliciously cook river perch in the oven in foil

We are publishing a recipe from old fishermen - river perch baked in the oven. The result is a dish that your guests and family will not be able to tear away from it. The delicate and pleasant taste of river perch meat will be an excellent addition to any holiday or everyday table.

Moreover, preparing river perch is quite simple, and even more so, baking it in the oven. Also, in addition to excellent taste, oven-baked river perch has a high content of vital substances, as well as a small amount of fat, which is why it is one of the most popular dietary dishes.

Due to this fact, there are a huge number of ways to deliciously cook river perch in the oven. The most common recipes for how to cook river perch can be found in this article.

Regular perch baked in sour cream sauce

River perch in the oven, recipes for which can be found in huge quantities on the Internet, are quite easy to prepare. The most common recipe - river perch in sour cream sauce - requires the cook to have the following ingredients:

500-900 grams of fresh river perch;
200-250 grams of fat sour cream;
1 small lemon;
1.5-2 tsp. lemon zest;
1.5-2 tsp. French mustard;
4-5 cloves of garlic;
fresh frozen greens;
a few pinches of salt, pepper and spices.

How to cook river perch in sour cream sauce?

In order for river perch baked in the oven to be especially tasty, it must be thoroughly cleaned of scales, cut out the gills, lower and dorsal fins, gutted, rinsed under running warm water and dried with a paper towel. Rub the prepared perch with salt, pepper and spices.

Next, from sour cream, lemon zest and juice, gentle French mustard and pepper, you should prepare a sauce into which you will then need to place the fish and marinate it in it for 15-20 minutes, after which the remaining sauce must be poured into the insides perch

Line a baking sheet with food foil, place the future on it, then put it in an oven preheated to 200 degrees and bake for 30-40 minutes.

Baked river perch in foil is a separate topic of conversation, since on the Internet you can find a huge number of recipes that use this wonderful fish. River perch in the oven, the recipes of which differ both in ingredients and in other parameters, can be prepared by wrapping the fish in foil.

For this you will need almost the same ingredients. The only difference in how to cook river perch is wrapping the perch itself in foil. Baked river perch in foil turns out very tender, juicy and tasty, and the meat falls off the bones perfectly.

River perch baked in batter

How to deliciously cook river perch in the oven? Breaded! River perch baked in the oven in this way is so good that it can be served at any holiday table on the most significant holiday. To do this you will need:

700-900 grams of river perch fillet;
6-7 small eggs;
a couple of bunches of fresh dill and parsley;
100-150 grams of flour for batter;
5-6 tbsp. l. olive oil;
salt, pepper, spices.

River perch baked in the oven in batter is very easy to prepare. The fish fillet must be thoroughly washed and dried, then cut into small pieces.

To prepare the batter, you need to separate the egg whites from the yolks, beat the yolks with a whisk and add a couple of tablespoons of flour and salt to them, beat the whites into a foam and gradually add to the batter.

Ideally, it should have a consistency similar to sour cream.

Roll the fish in batter, place on a baking sheet lined with food foil and place in the oven for 20-30 minutes, preheated to 170-200 degrees, turning the fish periodically so that it has time to bake and acquire a characteristic golden hue.

The finished dish must be cooled and placed on a flat dish. Serve with a side dish of rice or any other cereal.

Almost any chef knows how to cook river perch deliciously, but, as you know, they don’t like to reveal their secrets. That is why most people prefer to hide some secrets, due to which their river perch baked in the oven differs from the original recipe and in taste.