If you do not know how to smoke perch, it does not matter. The main thing is that perch, smokehouse and salt are available. The hot method is more preferable at home: the source of the fire is directly under the food chamber and the fish will undergo heat treatment, which means that its use will be safe for health. How to smoke hot smoked perch?
Preparation
First you need to gut river perches, cut off the gills, rinse thoroughly under running water and dry them with paper towels or towels. Scale them do not need to be removed.
Classic way
What is required:
- a few pieces of perch;
- salt;
- plate;
- pan;
- cling film.
Procedure:
- Grate each carcass with salt. Salt is not necessary to regret, they say that the fish will not take it more than required. Place the carcasses in a container, cover with cling film and put in the refrigerator. Drying has a bad effect on pickling and pickling, and the film will help retain moisture. Keep the perch in the cold for one day, then remove and rinse thoroughly under running water.
- And now about how to smoke perch in a smoke- cured smokehouse . First you need to prepare wood chips, preferably fruit. Pre-soak it in water for about 20 minutes, then squeeze it well and lay it on the bottom of the smokehouse. Install the grate or grates if the smokehouse is two-tier and lay the carcasses. Close the smokehouse with a lid and place it above the fire source.
- Wait for the smoke. As soon as it begins to appear from under the lid, you need to detect the time of smoking. For large specimens it will take about 25-30 minutes, for small fish 15 minutes are enough.
When the time of smoking ends, remove the smokehouse from the fire, but do not immediately remove the lid, allow time to cool slightly. After that, open and get a delicious fish. Here's how to smoke river perch! Simple and fast.
With soy sauce and lemon juice
Typically, smokehouse owners know how to smoke perch or other fish or meat in the smokehouse, but a marinating question may arise. I always want to make the dish more original, to give the taste and aroma new notes.
For two medium-sized perches, the following marinade ingredients will be required:
- lemon juice - 1 teaspoon. the spoon;
- soy sauce - 3 teaspoon. spoons;
- olive oil - 1 teaspoon.
If there is no smokehouse, but there is a barbecue, then you can organize the smoking process with it.
In addition to food and barbecue, you will need a saucepan or other utensils, fruit wood chips (finished or cooked yourself), firewood and grate.
Combine olive oil, soy sauce and lemon juice. Lubricate the perch carcasses with the resulting marinade and hide in the refrigerator for an hour.
In the brazier, light wood and let them burn. On the coals lay wood chips, previously soaked and wrung out. Smoking will be due to the smoke generated.
Put the fish on the grill, cover with a suitable container and smoke until ready. The time depends on the size of the carcasses and the smoking conditions. For this fish, the total time does not take more than an hour.
How to smoke sea bass
The river bass has a red fellow, which we can buy in the store. They also smoke it, and in this form it is incredibly tasty.
What is required:
- several pieces of sea bass;
- coarse salt.
Sequencing:
- Defrost a store perch in the refrigerator in a common chamber. Carcasses need to be laid in suitable containers in one layer and be sure to wrap the dishes with cling film so that the fish does not weather.
- After defrosting, rinse the carcasses under water and pat dry with napkins or towels.
- Pour salt into a plate and roll each perch in it.
- Leave the fish in this form on a plate for several hours. Do not put in the refrigerator. The main thing is that ultraviolet rays do not fall on it and flies do not land.
- As soon as grains of salt remain on the carcasses (they must completely dissolve), rinse the perch with cold water from the tap and dry with paper towels.
- Now let's talk about how to smoke perch. Carcasses need to be laid out on the grates of the smoking apparatus so that they do not touch each other. If there are a lot of carcasses, set two levels.
- Before installing the grilles in the smokehouse, you need to set fire to charcoal, let it flare up, then transfer it to the smokehouse tray. Set another pallet above it - for wood chips (alder or fruit). Pour boiling water into the bowl of the water seal and place the grill with fish in the smokehouse chamber. The smoking time starts when the thermometer reads 90 ° C.
- When 40 minutes have passed, you need to add a few sawdust to the smokehouse. You can flip perches to the other side. In half an hour the sea bass will be ready.
Before taking a sample, the fish must be cooled. It will take about three hours. After that, smoke-soaked perch is ready to eat.
The flesh must be separated from the bones, divided into portioned pieces and served.
Piquant Marinade
Before smoking, not everyone likes to marinate fish. It is believed that regular salting is sufficient, and the best flavor is the smoke of smoldering sawdust. Of course, it all depends on the taste of the fish itself.
Perch can be marinated before smoking as follows. Mix 1 tbsp. l vegetable oil and freshly squeezed lemon juice, 1/2 teaspoon each. l dried garlic and ginger, salt and red pepper to taste.
Grate the carcass with the marinade and remove, wrapping with cling film, in the refrigerator for a couple of hours.
After that, hot smoke for about 30 minutes.
How to store
How to smoke perch, we know, but how to store it? Hot smoked fish is not stored for a long time. It must be kept in the refrigerator and consumed for three days. Can this period be extended? Vacuum packaging and a freezer will help. But even in such conditions it is better not to delay. Hot smoked perch is a perishable product, and you need to eat it immediately while it is fresh. And the fish will most likely lose the taste from such storage.