Perch - unpretentious fish. It is caught in any weather and on any bait. And due to the fact that perches go in packs, they are caught in large numbers. This gives a lot of pleasure to the fisherman, because he resists well and is caught a lot. However, the hostesses do not like her. And the reason is that this fish does not clean at all, it has a lot of bones and small sizes. In general, working with perch is extremely inconvenient. But there is a way out! Have you ever tried hot smoked perch ? Fish during it acquires a unique taste and amazing appearance. The article will discuss the recipe for hot smoked perch .
Clean fish
The first thing to fish is to rinse. Then, with the help of a knife, the entrails of the perch are removed. Of course, you can leave them for hot smoked perch, but this can give the dish a bitter taste, therefore it is better to get rid of the entrails.
Scales and head should be left, and fins should be removed. They are said to be the dirtiest part of the fish. Believe it or not is everyone's business, but it is recommended to remove them so that it is more convenient to eat.
Pickling
The hot smoked perch recipe to be considered is the simplest, since it only requires salt and perch. You can also use marinade, but it will take more time and ingredients. But you can experiment with it in different ways, add some new spices, etc. Salting is the standard that everyone is used to, however, this does not mean that this method is somehow inferior to the marinade.
So, you can start pickling:
- You should take coarse salt and carefully, from all sides, grate the fish. Do not worry that salt the fish, as the perch does not have time to absorb a lot of salt.
- You can use pepper or some seasonings for fish. This will give a special taste to our hot smoked perch.
- Next, all the fish should be laid out in a container, you can even sprinkle some salt on top and leave for 3-4 hours.
In the meantime, the fish will be salted, you can prepare for smoking!
What method of smoking to choose
There are two ways of smoking: cold and hot. Next, it will be considered the hot method, because it takes less time, and the product is more pleasant in appearance. Although it is believed that a hot method of smoking is unhealthy, most people still use it.
In small quantities, there will definitely be no harm from this. In addition, for hot smoking, a cheap smokehouse for 200 rubles is also suitable. For the cold, special equipment is required, which, if you buy in a store, is not so cheap. Another plus of hot smoking is that you can even smoke fish while fishing, because the smokehouse takes up little space.
Wood chip selection
A lot depends on the choice of wood chips. In order for hot smoked sea bass to turn out to be pleasant-looking and with an amazing aroma, you should not go wrong with it. If possible, then fresh cherry chips are ideal. But if you do not have cherries in the garden, then you can buy ready-made options in stores.
In general, if there is an opportunity, it is better to make wood chips yourself than to buy ready-made chips in a store. The alder is universal, but you can mix it with other tree species. For example, use alder and cherry. It will be amazing! The main thing is not to choose tarry tree species.
A lot of controversy arises about soaking chips. Someone says that it must be soaked, while others say that this is a waste of time. Soak or not - it's up to you. You can experiment with this. Try first with ordinary, and then with soaked.
Cooking
Bonfire also plays a big role. To get perch in a hot smoked smokehouse , a small uniform fire is required. And most importantly, it needs to be supported.
- To do this, light a small fire and put bricks on the sides if your smokehouse has no legs.
- Next, take the fish, wipe thoroughly so that there is no water left and let it dry for 30 minutes.
- In the meantime, the fish is dried, you can take the time to smokehouse. It can be washed, but the fire itself will destroy all microbes.
- At the bottom of the smokehouse in an even layer you need to lay chips. A fat pan should be placed on it. If this is not done, it will drain onto the chips and the fish will have a bitter taste. But if there is no pallet, you can use food foil, it must be put on wood chips.
- On the grid of the smokehouse you need to lay out the perch, which during this time will have time to dry out. It is necessary to leave a little space so that the smoke can penetrate well from all sides.
Smoking
The last step to get hot smoked perch is left - smoking itself! The smokehouse should be covered and set on fire.
Smoked perch for 20-30 minutes. Time must begin to detect after the appearance of the first smoke. During smoking, smoke must be emitted several times. The first time you need to do this after 5 minutes, and then every 10 minutes.
For piquancy, you can sprinkle perch with lemon juice and put a sprig of thyme. Putting it is on the fish, otherwise everything just burns on the grid. The indicator of readiness will be the color of the perch.
Remember that any hot smoked product is recommended to be used after cooling.
The recipe for perch in a smoke-cured smokehouse was considered. Such a fish is perfect as a snack. However, if you prepare a side dish and serve with it, you get a full dinner.
With hot smoked fish you can delight your loved ones, friends and guests! This dish will be a great addition to your table, and given the simplicity of the recipe, you can even smoke perch even while fishing. Enjoy your meal!