Choosing fish
To make hot smoked perch amazing at home, you need to choose the right raw materials. Ideally, individuals are taken fresh, but if this is not possible, you can purchase store-bought ones. Most often they are sold frozen, so freshness can only be indicated by:
- no unpleasant odor;
- smooth surface without damage;
- carcass integrity.
To ensure uniform smoking of perch at home, it is better to select individuals of the same size.
Two smoking options
Most often, hot smoked perch is prepared. The procedure takes a minimum of time, and the taste of the product will not leave any gourmet indifferent. This delicacy does not last long. It is advisable to eat it within 2-3 days.
Cold smoking of perch allows you to preserve maximum nutrients and extend shelf life.
Regardless of the method you choose, you will need a smoker. In the case of hot smoking, the design is simpler. For the cold version, the smoke will need to be cooled to the optimal temperature.
Hot smoking
In a hot smoked smokehouse, not only smoke treatment is carried out, but also temperature exposure, which contributes to the destruction of pathogenic microorganisms. Smoked perch turns out to be slightly dry, while the meat is soft and tender. The right recipe will help give the dish original notes.
Smoking procedure
Soak the wood chips for smoking so that they are moist and do not catch fire, but rather smolder at the bottom of the smokehouse. The finished sawdust should be placed there. The final taste of the fish depends on the quality and type of wood chips, so choose it carefully. Alder and apple are great for smoking fish. But here there is no expert on taste and color: try it! For example, bird cherry will make the color of the product more saturated, and apple will make it lighter. Many fruit trees and shrubs are suitable for smoking fish, but not pears.
Place the carcasses on the grill so that they do not touch each other. This placement ensures more efficient hot smoking of perch.
We make a small fire and place a smokehouse over it (it already contains fish, because it’s more convenient: it’s important for us not to miss a single minute of the smoke emitted from the wood chips, this is the key to a bright taste!). If the firewood gets very hot, wait to put out the strong flame. It is best to place bricks at the edges of the ashes and install the unit on them.
How long does it take to smoke perch? For small and medium-sized carcasses, 15-25 minutes is enough (we detect it from the moment the first smoke appears from the branches). As soon as the timer goes off, remove the smoker from its hot perch and allow it to cool. Do not open the lid immediately, otherwise you may get burned. As soon as the main structure cools down, remove the carcasses. They should acquire a glossy brown color, like after a tanning bed.
Preparing the fish
Before you smoke the perch, you need to clean it. To do this, you should gut the insides, since they can become bitter when smoked. The scales and tail should be left. Dry pickling is used for pickling. The fish is generously sprinkled with salt. If possible, rub each individual with salt separately and place in a container for salting for 1 hour. Before smoking perch in a smokehouse, you should rinse it and wipe it dry with a paper towel or napkin. If there is a lot of moisture left in the carcass, the fish will turn out boiled and not smoked.
Marinade for smoking
To obtain exquisite notes from hot smoked perch, the recipe can be improved by adding spices and herbs. In this case, it is better to prepare a marinade. To salt perch using this method, you will need to take the ingredients in the following quantities:
- water – 1 l.;
- salt – 2 tbsp;
- bay leaf – 2-3 pcs.;
- rosemary, sage - a pinch;
- pepper mixture – 1 tsp;
- sugar – 1 tsp;
- cinnamon – 1 tsp;
- onion – 1 pc.;
- lemon, orange - half each.
Next you need to prepare the marinade:
- Cut the orange, lemon and onion into large pieces.
- Pour all ingredients into water and boil for 5-10 minutes.
- Cool the mixture.
- Pour marinade over the perch and leave for 12 hours.
- Remove the fish and dry for 1-2 hours in a well-ventilated place.
Fish prepared according to this recipe is aromatic and tender. The result is hot smoked perch with an original citrus aroma and spicy taste.
Fish dressing
Temperature treatment of fish leads to denaturation of the protein, so the fibers become loose, and the carcass may fall apart during smoking.
This is especially true when smoking fish in a suspended state. Therefore, for hot smoking, it is recommended to bandage the perch to preserve its integrity. To tie a perch, use the method without a dowel. To do this, the twine is tied around the head and stretched along the ridge from the outside. Next, loops are tied along the entire length of the carcass with a distance of 3-4 cm. A loop is made at the tail for hanging, and then manipulations are carried out on the other side of the individual - from the tail to the head.
It is important to know not only how to tie a fish correctly, but also with what. You will need to select a safe material, since it will come into direct contact with the product, and also determine the optimal thickness so that it can withstand the weight of the perch. The best options for tying are linen and cotton twine.
How much to smoke perch
How long smoked perch is cooked depends on the method chosen. For the hot method, 25-35 minutes is enough.
You should not exceed the time, as the fish will become completely loose. Smoking time also depends on other factors, such as the temperature in the smokehouse and the size of the individuals.
Cold smoking
Smoking hot smoked perch is easier and faster, but for long-term storage it is better to use the cold method. It will allow you to store the product in the refrigerator for about 1 month, and under certain conditions, even more. When cooked this way, the fish flesh becomes denser. The taste and aroma depend on the spices and spices used for salting.
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!
Should I gut it?
Some fishermen recommend not gutting the perch before salting it. In most cases this concerns small fish. If the carcasses are large, then it is better to cut them. This will eliminate the risk of a bitter taste. Preparing for smoking looks like this:
- An incision of 2-3 cm is made between the fins from the pharynx towards the anus.
- The insides are pryed with a knife and pulled out. This will help remove them intact, including milk, caviar and bile.
- Cut off the intestines at the anus.
- Remove the gills along with the shoulder girdle.
- Wash and wipe the carcass so that no traces of blood remain.
It is better to carry out gutting with gloves, since the fins are quite sharp and the scales are hard.
Salting fish
Before cold smoking, perch must be salted. A simple option is dry salting. In this case, there is no need to maintain the proportions, since the fish will absorb as much salt as it needs, and the excess will go away when washing the carcasses. Salt the fish for about a day in the refrigerator. During this time, juice is released, so the carcasses should be turned over periodically to ensure even salting. It is possible to pickle perch in a marinade. Regardless of the option chosen, after salting the fish is washed, dried and dried.
Chemical composition and calorie content
Fish contains a lot of vitamins that improve the functioning of organs and systems of the human body:
- A – good for vision;
- B – has a positive effect on the nervous system;
- D – necessary for bone tissue.
Calcium and phosphorus have a beneficial effect on the condition of tooth enamel. At the same time, the hot smoked product has a low calorie content, which allows it to be consumed by people on a diet. The calorie content of sea bass is 103 Kcal, river bass - 83 Kcal. Calories are indicated per 100 g. product.
How to smoke perch at home, secrets of the masters
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.
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We have already mentioned the color of river inhabitants, but sea bass is completely different from its fellow. You can distinguish it not only by its characteristic red color, but also by its huge eyes.
Despite the fact that perch is not considered a commercial fish, it lives in all types of water bodies in the northern hemisphere. The only thing it needs for life is a weak current, the presence of vegetation and animal food. Marine representatives prefer shallow water, although they can thrive in the depths.
Useful qualities of perch meat
Fish as a food product is recommended not only for adults, but also for children. Nutrients can be transferred to the baby in the womb, so there is no question of including seafood in the diet.
However, many today prefer to create a menu based on the total energy output, mistakenly discarding fish, considering it a high-calorie product. A nutritious product should not be confused with a high-calorie product.
For a clear example, consider the chemical composition of perch meat. To begin with, we note that its calorie content does not exceed one hundred thousand calories. This indicator is calculated for 100 g of product, so with simple operations you can calculate the energy yield of the entire dish.
Smoked bass is nutritious and low in calories.
The next point is the method of preparing the fish. It is traditionally believed that smoked foods are harmful to the body. We must destroy this stereotype, as it has no basis. Smoked perch is even lower in calories than, for example, fried or boiled, and the amount of nutrients is preserved as much as possible when the product is processed with smoke.
There are rumors about the dangers of such food due to the presence of carcinogens, but with proper smoking, the level of harmful deposits may not be so significant.
Due to its rich content of vitamins, proteins and microelements with such a caloric value, perch is classified as a dietary food. Even those who are prescribed a strict diet can eat fish in any form.
Smoking perch is the most common method of preparing it.
The smoke-soaked delicacy will not only be an excellent snack, but will also fill the atmosphere with warm memories that accompany the entire smoking process carried out at home.
Thanks to the variety of microelements that enter the body in its pure form, the functioning of the heart, nervous system, and endocrine system is normalized, metabolism is improved, and cholesterol levels in the blood return to normal. The most amazing property is that with regular consumption of this fish, the aging process of the body slows down.
Storage tips
A smoked product is best stored if it is made from fresh fish. The shelf life of smoked meats made from frozen raw materials is reduced. To keep perch longer, you should:
- Salt it properly. This will eliminate harmful substances from the meat.
- Place the fish whole in the refrigerator. The chopped product will lose its taste during storage.
- Periodically check the condition of smoked meats.
Cold smoked fish will last much longer in the refrigerator. The storage period is 3-4 weeks. In this case, the temperature in the refrigerator should not exceed +3- +4°. Under the same conditions, a hot smoked product can be kept in the refrigerator for 3-4 days. If longer storage is required, cold smoked food wrapped in parchment can be placed in the freezer.
Smoked perch at home, if you follow the cutting and cooking technology, turns out amazingly tasty and aromatic. The benefits of homemade smoked meats are greater than store-bought ones, since only high-quality products and ingredients are used for preparation.
Smoked perch
Fragrant smoked perch is one of the most appetizing and affordable delicacies for connoisseurs of smoky dishes. There are several recipes for cooking fish: hot and cold smoking, as well as cooking in a mobile smokehouse in an apartment and in a stationary apparatus on the street.
Cold smoking method
How to smoke sterlet
Cold smoked perch is characterized by cooking the fish at a low temperature for a long time.
For small carcasses, 24 hours will be enough, and for large ones it will take up to 2 days at a temperature in the smoking chamber of 25–30 degrees. Start smoking perch by preparing the carcasses. Wash the perches.
Cut off the heads from large specimens and clean out the guts, removing the black films inside.
Dry the fish with a napkin and sprinkle with coarse sea salt, enough to cover the fish carcasses. Place the preparation for pickling in the cold for a day, covered with cling film.
Rinse the workpieces thoroughly with running water to remove any remaining grains of salt, wipe, hang and dry in a place with a draft. Wrap each carcass in gauze and secure with large stitches of thread so that during cold smoking, soot and ash do not settle on the fish.
Hang the carcasses in the smoking chamber, light a fire using wood made from fruit trees, and make sure that the temperature in the chamber does not exceed 30 degrees.
For convenience and to speed up the process, you can divide the carcass into 2 fillet halves.
Cold smoking of fish requires 24 to 48 hours, depending on the size of the carcasses. Perch smoked at low temperatures turns out elastic with a slight smoky aroma and a pleasant fishy taste. The energy value of the prepared dish is only 199 calories per 100 g.
In the smokehouse, it is better to use branches of fruit trees, raspberry and bird cherry bushes. Experienced cooks combine several types of wood to create the perfect flavor. A couple of juniper branches or 2-3 pieces of sugar thrown at the bottom of the smokehouse will help give the fish a golden color. Serve fresh salad, boiled potatoes and juicy greens with smoked perch.
Cold-smoked perch can be stored refrigerated for about a week, but hot-cooked fish can only be consumed for 3 days. There are several recipes to extend the shelf life of smoked meats:
- Prepare a strong saline solution, soak a cotton towel in it and wrap the carcasses tightly with this cloth. Wrap the resulting workpiece in paper again. This fish can be stored for up to 3 months.
- Place the perches in food-grade plastic containers or vacuum bags. After this, place the workpiece in the freezer. The shelf life is also 3 months.
- The fish, wrapped in burlap, is placed in a box and sprinkled with non-pine sawdust. Perch is stored at a temperature of +50 degrees in the cellar.
Important! The fact that the perch has gone bad is indicated by the sour smell of the meat and a dark coating that is slippery to the touch. The carcass needs to be pierced with a toothpick in the place above the spine
If there is an unpleasant odor, it is strictly forbidden to use this product. Violation of this rule can result in severe food poisoning.
When hot-smoked, the soft whitish meat of perch literally melts in the mouth and comes off the bones, and the smell of smoke in this case is much stronger and richer. Cold cooking produces delicious, elastic meat with a pleasant texture and a light smoky aroma. You should absolutely not eat perch that tastes “smelly.”
