Hot smoked perch

Going for pike or pike perch, many spinners face a pleasant "problem" - perch. It is caught well in any weather and season. Enough different bait: from spinners to gum. Interestingly resists when fishing. It would seem, it is necessary to rejoice. However, there is an important detail - it is not clear what to do with it further. The average perch weighs about 200 grams. In addition, he is not fat and bones. But the most important "sadness" of this fish is that it is disgustingly cleaned. For this, to put it mildly, the perch does not like the hostess-cook, flatly refusing to cook it. It's a shame, right?
There is a solution. Koptilka! Please yourself and friends with an amazing snack. In smoked form, this fish acquires very interesting taste tones, characteristic only for perch. You can smoke not only at home, but also in unsuitable conditions: in the country or right on the beach. Cooking time about 1.5 hours.
At the middle smokehouse will need:
1. Perch. About 2.5 kg.
2. Chips.
3. Firewood. If not - coal (as in the photo).
4. Spices.
At the middle smokehouse will need

Cooking
1.Pour the water over the chips and let it brew. Once the water becomes a bronze color, you can drain it. About 40 min.
drain the water

Put chips on the bottom of the smokehouse

2. Rinse the fish, put in a convenient container and pour plenty of salt and pepper. Focusing on the fact that the perch do not need to neither clean nor gut!
Wash the fish

3. Let the fish stand for half an hour.
4. At this time, take a fire. Firewood must be burned out enough to preserve their integrity. They have to smolder.
Firewood should burn

Firewood

5. Drain the perch liquid. And, armed with gloves, and not like me, (I think it’s not necessary to remind real fishermen that this fish is barbed) gently wipe each fish with a napkin in the direction of growing scales, removing excess water. This is a necessary procedure. After all, the perch should be smoked, and not cooked.
wipe each fish with a napkin

rub each fish with a napkin

6. Spread about 1 cm thick chips on the bottom of the smokehouse.
Put chips on the bottom of the smokehouse

7. Install the grille. Spread the fish on its side, leaving the necessary space for each (for the availability of smoke from all sides).
Install the grid

8. Install the second row of grids and repeat the same.
Install the second row of grids

Put the fish

9. Close the lid and put on the embers.
Close the lid

10. After 10 minutes, release the first steam, gently slightly sliding the lid of the smokehouse. Dip because not cleaned and plenty of juice in them abound.
eleven.After another 10 minutes, change the grids in places (for uniform smoking).
change lattices

change lattices

12. After 10 minutes, remove from heat.
Indicator of readiness is the color of the perch and the developed chips (it should turn into almost charcoal).
Hot smoked perch

Recommendations
1. In the photo I used bricks (cooked in the country). But you can do without them. In nature, to keep the heat of coals, I overlay them with two large wet logs. They do not have time to fully “do”.
2. For aesthetes, at the last stage of cooking, you can sprinkle the fish with lemon and put a few sprigs of dill. But you need to put them on the perch, and not on the grill (otherwise it will just burn).
3. An important component of the recipe is wood chips (it is sawdust, it is twigs). In the photo - it is alder (from the store). But for gourmets I would advise large sawdust of any fruit tree. Suitable apricot or apple. And if the chef is not a bummer, then chips from “live” cherries are even better. To do this, I cut a small twig with an ordinary fishing knife. True, will have to try. It will take at least half an hour. Categorically not suitable nut chips. I want to draw attention to the fact that it gives the dish a persistent smell of iodine and even medicines.
4.Smokehouse can not wash, using the purely "male" way. Bone is the best detergent.
Smokehouse can not wash

5. It's not difficult to guess that this dish will be mastered by happy fishermen. So do not feel sorry for ground pepper. You can even under the gills. And then this striped predator will become the most favorite beer snack.

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