Perch in the Smokehouse
Description
This recipe won't take much time. If fortune smiled on you and you came back from fishing with a generous catch of perch, you should definitely run at least part of it through the smoker and turn it into a magnificent appetizer — smoked perch. Smoking starts with preparing the fish. Rub it generously with salt, place it in a bowl, cover it, and refrigerate for 24 hours. The next day, rinse the salted fish thoroughly. Apple or cherry wood chips work well for smoking — use those in the smoker. Arrange the fish on the rack, close the lid, and smoke the perch for 15–20 minutes. When the time is up, remove the smoker from the heat, let it cool slightly, then open it. The finished smoked perch can go straight to the table. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
Rub the fish generously with salt, place it in a bowl, cover with plastic wrap, and refrigerate for 24 hours.
- 2
Step 2
The next day, rinse the salted fish thoroughly well.
- 3
Step 3
Pour fruit tree wood chips into the smoker. Apple or cherry wood works well.
- 4
Step 4
Place the rack in the smoker and arrange the perch. Cover with the lid and place over heat. Once white smoke begins to seep from the smoker, set a timer for 15 minutes. If the fish is large, smoking will take about 20 minutes.
- 5
Step 5
When the time is up, remove the smoker from the heat, let it cool slightly, and open it. The finished smoked perch makes an excellent beer snack.