Perch is the most suitable fish for smoking. To make its meat tasty, tender, aromatic and not greasy, you need to know how to cook it correctly.
It is necessary
-
- fresh perch - any quantity;
- salt;
- branches of apple or bird cherry.
Instructions
Step 1
Wash the fish thoroughly in cold water, remove the entrails and rinse again. The amount of fish depends on your desire, but the more you take, the better. Scales from the perch do not need to be removed, leave the gills too.
Step 2
Now prepare the whole batch of perch for smoking. Take a bag of the required size, place all the fish in it and cover with plenty of coarse salt. Shake the bag up and down thoroughly so that the fish can be better salted. Never stir the fish with your hands, as you may injure yourself on its fins. After that, leave it for 15-20 minutes, and then after this time, shake it well again.
Step 3
Place all fish on a clean, dry surface or hang to dry slightly before smoking for 20-30 minutes.
Step 4
While the perch is dried, take out the smokehouse and lay the branches of the apple or bird cherry tree on the very bottom in an even layer. Then put the fish on the grill, just not very tightly to each other.
Step 5
Close the smoker and put on fire. Perch smoking time is 15-20 minutes. You cannot open the smokehouse all this time.
Step 6
After smoking is finished, first remove the smoker from the heat, and only then open it. If the fish has acquired a beautiful rich brown hue, then you have coped with your task correctly. Just note that the color of the perch will differ depending on which branch of the tree you used. Apple fish will turn out to be slightly lighter in color than the one that was smoked on the branches of bird cherry.
Step 7
Of course, this method of smoking will take more time and effort than simple smoking at home using liquid smoke. But on the other hand, you will get an excellent taste of smoked fish and a great opportunity to spend time outdoors with your dear and beloved people.
