Ready-made solutions for spicy smoking of sea bass

Hot smoked perch is a classic delicacy of Russian cuisine that is easy to prepare at home.
The naturalness of this dish is definitely beyond any doubt. Using our tips, you will get an exquisite dish that will delight a noisy company at a picnic, at the dacha or in the forest. How do you cook fish?

• I fry 36%, 1152 votes
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• Salt 15%, 486 votes

  486 votes 15%

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• I cook soups 9%, 301 votes

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• I make cutlets 7%, 211 votes

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• I bake pies 3%, 90 votes

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Total votes: 3179

Votes: 1647

17.09.2020

Preparing the fish

With this method of smoking, sea bass does not need to remove its scales. It is best to open the operculum, then use a knife or scissors to cut the membrane that connects the outermost gill arch. This action makes it easy to grab, bend the head and remove the entire gills along with the pharynx.

Next, you should hold this “fish frame” tightly, gradually pulling out all the insides. In this case, the gallbladder remains intact. Some foodies like to leave the caviar, fish oil and swim bladder in. Act according to your preferences. The next step is to salt the prepared carcasses.

Hot option

If you want to cook hot smoked sea bass, this recipe will definitely suit you. This delicacy is useful for heart diseases and hypertension.

We will need:

• carcasses - 2.5 kilograms;
• salt, spices - as needed.

KBJU:

• Calories - 166
• Proteins - 23.5
• Fats – 8
• Carbohydrates - 0

Cooking time: 45 minutes

Cooking time: 2 hours

Number of servings: 10-15

How to smoke perch correctly:

1. Let's start by preparing the wood chips. Next, put it in water and leave for about 40 minutes until the water turns brown.
2. First you have to salt the fish. Place the unpeeled perch in a plastic container, add salt and pepper. Leave for 30 minutes.
3. Let's start preparing the fire. We heat the wood until it begins to smolder a little.
4. Now drain the excess liquid from the container with the fish. We put on gloves and wipe with dry wipes, as shown in the photo.
5. Place wood chips on the bottom of the smokehouse. We put a grate on it. Then we place the fish so that there is free space.
6. Cover with a lid and let it warm up.
7. After 10 minutes, you can open the smokehouse lid a little to get rid of excess steam.
8. After 20 minutes, remove from heat and let cool slightly.

Ready perch at home has a uniform golden color, fibrous meat that easily comes off the bone. Bon appetit!

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.

Leave the fish in salt for a couple of hours. To protect against midges and drying out, you can cover the top with film. It is optimal to place the perches in the shade and coolness. If you have a cooler bag, that’s also a good option. With the development of mobile technologies, this time will pass unnoticed if you look at the photo section of the site

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.

Marinade for smoking

Let's reveal the secrets of preparing a spicy marinade for smoking. To do this you will need a mixture of the following seasonings:

• 1 tablespoon sugar;
• cardamom or cloves - 2 pieces;
• coriander - 10 pieces;
• 6 tablespoons salt;
• juniper berries - 4 pcs.;
• black pepper - 5 peas;
• 1 teaspoon mustard.

It is necessary to combine all the ingredients in a separate container. Place the saucepan on the fire, pour in some water, then add spices. Cook for about 10 minutes. Then let it cool. After the above steps, you can marinate the perches.

In medical bix

This method is suitable for those who love outdoor trips. The only difficulty is in preparing medical equipment (medical equipment for sterilizing instruments) for the smoking procedure.

Required:

• carcasses - 2.5 kilograms;
• salt, spices - as needed.

KBJU:

• Calories - 156
• Proteins - 22.1
• Fats - 7.1
• Carbohydrates - 0

Cooking time: 45 minutes

Cooking time: 2 hours

Number of servings: 5-6

Step-by-step instructions for smoking sea bass:

1. For a medical bix, you need to select a grid of a suitable diameter.
2. Pour alder shavings into the bottom of the bixa. Sprinkle a little water. We make a fire.
3. Next, we gut it, remove the entrails and tail. Then you need to salt, pepper and leave for 1 hour. We place the carcasses on a wire rack, which we then lower into the pan.
4. After half an hour, the fish is ready. Try not to overdry and monitor the cooking process.

Reference! Please note that the fire should not be strong, otherwise the perch may fall apart.

Now you see that stainless medical containers can be used not only for their intended purpose. The finished fish has a pleasant golden hue, the meat should come away from the bone.

How to smoke river fish deliciously?

Of course, when going outdoors with prepared fish, many worry about how much perch they will have to smoke and whether they will be able to try it on a picnic? Depending on the size of the fish, the time ranges from an hour to three. Small perches will smoke faster, so particularly impatient gourmets should pay attention to them.

Hot smoking

When preparing hot smoked perch, strict adherence to temperature conditions is very important. In the first hour, it is necessary to constantly maintain the temperature in the smokehouse at 60°C, then it is reduced to fifty degrees.

Preparing the Smokehouse

Smoking perch is carried out both in a professional device and using household utensils. For these purposes, you can adapt a deep metal box. The main thing is to choose the right size grates and a tight-fitting lid.

If the smokehouse has already been used, then it is necessary to inspect its bottom, walls and lid for the presence of soot and, if necessary, clean it.

Wet sawdust from fruit trees (apple, cherry, apricot) is placed at the bottom of the smokehouse. Under no circumstances should resinous chips be used - they will completely ruin the dish.

We recommend: We smoke fish in any conditions

A fire, gas burner or regular barbecue grill is suitable as a fire source.

Smoking

As soon as the fire under the smoking chamber has flared up, you can start adding fish. The carcasses are laid out on the grill so that their sides do not touch each other. The grate is placed in the smokehouse and covered with a lid. The appearance of white smoke indicates that smoking has begun. Its completion will be indicated by clear steam.

After the smoking process at home is completed, there is no need to rush and remove the lid. This can not only lead to ignition of the remaining wood chips and fish, but also injure the smoker. Therefore, it is necessary to remove the smokehouse from the heat and wait 15-20 minutes.

Grilled

To prepare, you only need a grill, which almost every summer resident has, and the following set of ingredients:

• carcasses - 1 kilogram;
• salt - as much as needed;
• ground pepper - 2 level tablespoons.

KBJU:

• Calories - 166
• Proteins - 23.5
• Fats – 8
• Carbohydrates - 0

Cooking time: 50 minutes

Cooking time: 1.5 hours

Number of servings: 4-5

How to smoke perch:

1. Place 1.5 kilograms of coal on the right side of the grill. Let's set it on fire. We lay a tin sheet on top.
2. We make a tray from aluminum foil.
3. Soak apple sawdust in boiled water for 20 minutes.
4. We salt the fish and place the carcasses on the grill and smoke for 50 minutes.

Despite the lengthy preparation before cooking, the result is tender meat that literally falls off the bones. Even the scales are eaten along with the golden crust. Serve with green salad, bread and cherry tomatoes.

Cold smoking perch

Cold smoked perch takes quite a long time to cook. For small carcasses, 24 hours may be enough, but large fish may require three days. In this case, the temperature in the smoking chamber should not exceed 25-30°C, otherwise the process will no longer be “cold”. To do this, it is necessary to comply with certain technological features, which is not always possible if you have to smoke perch outside your native land plot. Therefore, it will be faster and easier to smoke perch using a hot method.

In the oven

You can smoke delicious fish not only in a smokehouse, but also in the oven. The result is juicy perch, with a real smoky flavor and rich aroma.

You will need:

• red snapper - 1.5 kilograms;
• nutmeg - a pinch;
• a tablespoon of coarse salt;
• seasoning for fish - 1.5 teaspoons;
• a pinch of coriander;
• a teaspoon of fine salt;
• vegetable oil - 3 tablespoons;
• special package for smoking fish;
• thick thread (best for cooking).

KBJU:

• Calorie content - 164.8
• Proteins - 22.7
• Fats - 8.7
• Carbohydrates - 0

Cooking time: 20 minutes

Cooking time: 1.5 hours

Number of servings: 4-5

Detailed instructions:

1. First you need to marinate the fish. We gut it, remove the head and unnecessary entrails. We leave only the scales.
2. In a separate bowl, the listed seasonings and salt. Pour in some vegetable oil.
3. Grease each fish on all sides and leave to cool overnight.
4. After which you need to wipe with paper towels to get rid of excess salt and spices.
5. We tie the perches with thread on all sides in two layers.
6. We pack the carcasses in a smoking bag.
7. Place them in a preheated oven at 250 degrees at the very bottom. When the wood chips begin to smolder, reduce the temperature to 180 degrees. Then we increase the temperature again.
8. The fish needs to be relatively dry and evenly smoked.
9. Open the oven lid and cool. Carefully cut the cooking bag with scissors and take out the perches.

The cooking time in this case depends on the size of the fish. By following all the rules and taking into account all the subtleties of preparation, you can get a fragrant, tender snack. Serve with vegetable salad and boiled potatoes.

How to smoke hot smoked perch

To smoke hot-smoked perch at home, you will need: a smoking chamber, approximately 2 kg of pre-salted or pickled perch, wood chips, firewood or coals.

Ideally, use a ready-made store-bought smokehouse, which is a metal box with two lids and two grates.

Alternatively, you can use a conventional oven for smoking. In this case, the fish will have to be baked first and then treated with liquid smoke.

Recipe for hot smoked perch in a smokehouse

Making hot smoked perch at home is quite simple. The main thing is to properly salt or marinate the fish and adhere to the established smoking technology.

For smoking perch fish:

1. Fill the wood chips with water for about 40 minutes. When the water turns yellow-red, it is drained.
2. They light a fire. The firewood should burn to such an extent that it remains intact, but continues to smolder (or add coal to the fire). You can use bricks, cinder blocks or wet logs to build the fireplace.
3. The bottom of the smokehouse is lined with wood chips. The layer thickness is about 1 cm. Large sawdust, shavings or small branches of fruit trees can be used as wood chips. Cherry is best suited for this, but it is better to avoid nuts, which can give smoked perch a persistent aroma of iodine.
4. Install the first grate in the smokehouse.
5. Remove the fish from the marinade or brine, carefully wipe it with a napkin towards the edge of the scales and place it on the installed grill.
6. They put a second grid and put perches on it too.
7. Close the smoking device with a tight lid, and then place it on smoldering wood or coals.
8. After 10 minutes of processing, slightly move or lift the lid to allow steam to escape. After another 10 minutes, to ensure uniform smoking, the grates are swapped.
9. After another 10 minutes, remove the smokehouse from the fire.

The degree of readiness of hot smoked perch, as can be seen in the photo, is determined by the color of the fish and the condition of the wood chips, of which at this moment only coals remain.

The taste of perch will become more refined if, in the last minutes of smoking, sprinkle it with lemon juice and add a little dill.

Advice! A simple fire, barbecue or gas burner is used as a fire source.

The color of the finished perch is red-golden

With liquid smoke

This recipe presents the fastest cooking method. It is almost impossible to distinguish between fish smoked over a real fire or in liquid smoke.

List of ingredients:

• perch - 1 piece;
• liquid smoke - 1 teaspoon;
• soy sauce - 1 teaspoon.

KBJU:

• Calorie content - 101.8
• Proteins - 17.8
• Fats - 3.2
• Carbohydrates - 0

Cooking time: 50 minutes

Cooking time: 4 hours

Number of servings: 1

How to prepare the dish correctly:

1. First you need to marinate the perch in soy sauce and liquid smoke. It should be applied with a silicone brush over the entire surface of the fish.
2. It is necessary for the carcass to marinate evenly for about 3 hours.
3. Place on the air fryer rack. Set the temperature to 120 degrees and cook for about half an hour.

During this time, the fish should be saturated with liquid on all sides. The taste of fish with seasoning is unsurpassed, and the aroma and appearance are identical to those obtained by conventional smoking. Bon appetit!