Smoked perches

Category: Fish dishes
Kitchen: Russian
Smoked perches

Ingredients

I'm fresh 3 Kg
salt
spices and seasonings

Cooking method

  • Tulips are not a seasoning, this is for this ..., for the composition.
  • I'm not a fisherman. But the familiar workers of the winter fishing rod and fanatics of ice-holes in the ice cover of reservoirs, I have. Sometimes they share the catch. So this time I got perch from a friend. Not very large, but ... a gift perch .... In general, thanks!
  • Rinse well first. I would say thoroughly!
  • Smoked perches
  • Then ... I highly recommend cutting off the upper fins. They are very thorny at the windows. Necessarily at some point or ... or even worse ..., in general, it is better to cut.
  • Smoked perches
  • After gutting them, just - do not be lazy, all sorts of bubbles and stuff must be removed and carefully removed, I recommend removing the gills. Do not leave them, you never know what the fish passed through them.
  • Smoked perches
  • Now about the salting. I take salt and, in addition to a mixture of dry herbs, seasoning for fish. And then season with freshly ground pepper. And mix. That's all.
  • Smoked perches
  • Little by little the mixture (here, calculate by the size of the carcass) put the salting mixture inside and rub it over the fish's body. From above, the mixture must be rubbed, rubbing it under the scales. And we put the perches in a suitable container. Well, sprinkle with a mixture between the layers.
  • It is recommended to put other oppression on top. Noah did not. He just covered the fish and put the basin on the veranda. Now there is no frost, but cool. Just right. And do not freeze, and it will not go bad overnight.
  • Smoked perches
  • Here's a picture the next morning. About twelve hours have passed.
  • Smoked perches
  • Carcasses must be rinsed. Under running water. Both outside and inside. Rinse off all of the mixture. And rinse well. Then the fish must be dried. At least just hold it in a colander, turning it over. To drain excess moisture and dry the carcasses.
  • Smoked perches
  • We spread the carcasses on the grates. Sorting. Those that are smaller - one, larger - the other.
  • Smoked perches
  • I put wood chips in the smokehouse, only a handful of one and a half per circle. Full - alder, and apple and pear equally - that very half, so that it becomes one and a half.
  • And pallets with fish in the smokehouse. Down is larger, on top is the one with the smaller one.
  • Smoked perches
  • Cover and smoker over high heat. For half an hour.
  • Smoked perches
  • After half an hour, the box should be opened. For three minutes, maximum five. So that excess moisture evaporates.
  • Smoked perches
  • For the second half hour, keep the smokehouse on low heat, almost on coals.
  • Why is it taking so long, you ask? It's simple. The fish is freshwater, and then ... we love to make it drier ... crunching fins. For more relish and yummy.
  • Here they are ... just out of the box.
  • Smoked perches
  • And on the tray.
  • Smoked perches
  • Tray on the table.
  • Smoked perches
  • And we distribute. Or disassemble ..., here, as much as you like.
  • Smoked perches
  • See? And it did not dry out at all, but it smoked very well. And crunch the fins, if it turns out, it turns out very tasty. Which is what we wanted.
  • Angela for you at your meal!
  • Smoked perches

The dish is designed for

24

Time for preparing:

60 minutes

Twig
In the last photo, you can directly taste and smell
Tumanchik
And in the photo there is a SHARK with a mouth !!!! Handsomely! Delicious! Your house seems to be furnished expertly!
Ivanych
That's all - Chief Design is trying.
Alenka @
We ate that. And the perches are sweet, very tasty. How the seeds leave.
Tumanchik
Quote: Ivanych
That's all - Chief Design is trying.
wife what?
Ivanych
Well, of course ...
Tumanchik
Quote: Ivanych

Well, of course ...
at home t: lol: same separation. I am a designer, and my husband is a work manager! I don't meddle in his business! Never

I don’t understand anything there

... And here he is so and will fit into my creations!
Ivanych
It is you who are very brave ...
Nana
Well, I have neither a smokehouse, nor a modern stove! I want to smoke! I found an interesting website by Irina Rybchanskaya, in one of the recipes she suggests not to despair, but to smoke in the kitchen, in a deep frying pan on a mixture of rice, sugar and tea. I will add more malyasik sawdust, which I have already bought.
I will postpone the fish for now, but according to the recipe of Lenochka-Kubanochka (my countrywoman) I want to smoke a damp chubby potato. Let's see what happens. If the neighbors do not shower me with rotten eggs, then it is normal. They are already afraid of me. Last year I poisoned everyone when the Thursday salt was baked. They pounded at the door, shouted at the windows, what can I do, everyone is nervous now. Lord!
Vinokurova
Nah,Ivanych, it would be necessary to have beer instead of tulips .. there would have been food and composition !.
all bookmarks !.
Thank you
Tumanchik
Quote: Nana
They are already afraid of me. Last year I poisoned everyone when the Thursday salt was baked. They pounded at the door, shouted at the windows, what can I do, everyone is nervous now.
Aunt Besya
We do not like winter fishing, but in the summer In our summer cottage, such sharks swim! And also in their smokehouse, there them!
🔗

And these are the brutal pikes exactly the size of the smokehouse
🔗
Ivanych
The main thing is not the size of the fish or their number there, but the pleasure that you get from all this!
Aunt Besya
Well, YES !! How happy my fisherman is
*Eve*
it's better to smoke on the street. At any time of the year ......... the smell will settle in the house
Ivanych
Of course, especially since this oven is almost like outside.
*Eve*
Ivanych, is this how it is? I thought this was the main room in the house ............. Is this the veranda? alcove?
Ivanych
This is the refectory, as we call it.
Freestanding large gazebo
*Eve*
Wow ............. you live bohato ... Show a photo of the whole structure?
Ivanych
No ... there will be time I will do it, I will show

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