Recipe for hot smoked sea bass

Cold smoking

With this method, a different device is used, and a different temperature is also maintained:

• the smokehouse should consist of a compartment for wood chips, a pipe and a container, which is connected by this pipe to the first tank;
• Smoking takes up to 2 days, the first 12 hours strictly control the supply of smoke to the tank;
• you can use any marinade for pickling;
• You need to maintain the temperature within 27-30 degrees.

The remaining steps for cold cooking are the same as for the hot cooking method. The structure of cold smoked fish meat is denser and more fibrous, and the smell is more pronounced.

Hot smoked lamprey does not tolerate long-term storage - up to 3-4 days in the refrigerator. Cold-processed fish can be stored significantly longer – up to 2-4 weeks, depending on the marinade chosen. It is not recommended to freeze smoked meats, but if there is no way out, they are placed in a bag or container and stored in the freezer for no more than 6 months.

If you follow all the subtleties of preparing smoked fish, the result is a product with a bright taste and smell. Lamprey carcasses may look unattractive, but once smoked they taste like a delicacy.

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Composition and value of the product

Smoked sea bass is a valuable source of easily digestible protein and essential amino acids. In addition, it contains many useful elements, including:

• vitamins: A, B, C, D, E, PP;
• macro- and microelements: sodium, calcium, magnesium, potassium, copper, iron, manganese, zinc, nickel, molybdenum, phosphorus, chromium, iodine, sulfur, fluorine, chlorine;
• polyunsaturated fatty acids.

Benefits and calories

Sea bass contains amino acids necessary for the human body - the main building material. Selenium improves the functions of the immune system, phosphorus helps strengthen bones, iodine is responsible for the functioning of the thyroid gland. Omega 3 fatty acids have a beneficial effect on the heart and blood vessels and normalize cholesterol levels.

The calorie content of hot smoked sea bass is quite low, while that of HK fish is slightly higher.

The value of red snapper is reflected in the table below.

Preparing hot smoked perch:

Step 1: prepare the fish.

First of all, we need to thoroughly rinse the perches under running cool water and then gut them. To do this, place the fish on a cutting board and use a knife to make an incision along the belly from the rear lower fin to the head. After this, with clean hands we take out all the insides and again rinse the perch well on all sides under running water.

Note: It is not necessary to remove the head or gills. This is according to your wishes

But we leave the scales in any case. Now lay out the fish in layers, alternating it with salt. You need to add as much salt as possible

Important: you can even manually rub each perch with plenty of salt. After this, mix the fish well with clean, dry hands and leave for 1 hour.

Then, we rinse it again under running water and, using kitchen paper towels, wipe it dry to remove excess liquid. This is a very important process, since it determines how the perch will be prepared: either smoked or boiled. After this, transfer the perch back to a clean, dry bowl.

Step 2: prepare the smokehouse.

Since we will be smoking perch in the fresh air, first we will prepare the smokehouse itself. So, we lay out tree branches at the very bottom. After this, install the smokehouse grate. Now, using firewood and matches, light the fire and immediately put the smokehouse on the fire

Attention: the fire must be medium. Therefore, if the wood gets very hot, it is best to wait a little and only then put the smokehouse on the fire.

Step 3: prepare hot smoked perch.

As soon as the smokehouse is on fire, it is necessary to immediately place the perch on the grill before smoke begins to emerge from the twigs. So, we place the fish at a short distance from each other so that the dish can be smoked on all sides. Cover the smokehouse with a lid and immediately after the first smoke appears, set it aside for 15-25 minutes depending on the size of the fish. After the allotted time, using oven mitts, open the lid, then move the smokehouse to the side away from the fire and leave it in this state to cool a little for a while

Important: when opening the lid of the smokehouse you need to be extremely careful not to get burned. Therefore, when we open the lid, we try to stay away, and then we give the smoke accumulated in the container the opportunity to escape, and only after that we move the smokehouse to the side

Using a fork or kitchen tongs, transfer the perch from the grill to a special serving dish and we can serve it to the table.

Step 4: serve hot smoked perch.

Immediately after cooking, we treat our friends and family to delicious fish, along with alcoholic and non-alcoholic drinks. Bon appetit!

Tips for the recipe:

– Attention: if we smoke the fish on bird cherry, then the color of the perch will be more saturated golden, and if on an apple tree, then the color may be a little lighter. Therefore, do not worry, since the color in this case is not responsible for the readiness of the dish

– In addition to branches of trees such as alder, apple and cherry, you can use branches of other trees, for example, oak, maple, poplar, as well as fruit trees other than pear.

– If you mix fish with salt with your hands, be extremely careful not to prick yourself. Therefore, after you have rubbed the fish with salt on all sides, transfer it to a large, thick food bag. And shake the bag in your hands so that the fish and salt are mixed again.

– Before cooking, fish can not only be salted, but also dried. To do this, after 15-20 minutes of salting, take the perch out of the bag or from the bowl, place it on a clean surface or hang it. We leave the perch in this state for 20-30 minutes, and only after that we wash off the salt from the fish and wipe it dry.

– Hot smoked fish is not intended to be stored at room temperature. Therefore, after preparing the perch, it is imperative that the dish be placed in cling foil and stored in the refrigerator for up to 5-7 days maximum.

– To prepare hot smoked perch, it is best to use small fish.

Smokehouse

Our smokehouse consists of a small iron box, two grates of different heights and two lids.

Tips for fisherman: How to catch perch with a spinning rod from the shore - How to best use

The top lid closes hermetically to prevent smoke from escaping. Thus, on such a smokehouse you can smoke 2 layers of product.

For smokehouses with coals inside, the process is similar to preparing coals for barbecue, a layer of coals, the degree of burning is selected experimentally, the criterion for sufficient heat inside the smokehouse is warming up the lid - it is impossible to hold your fingers on it for more than 1-2-3 seconds.

A smokehouse for hot smoking is an iron box, without holes, with a tightly closing lid, which is necessary to prevent oxygen from entering and burning sawdust during the cooking process. It is equipped with a pallet - a flat iron sheet - placed directly on the sawdust, preventing it from burning and preventing dripping fat from getting on it, and grates on which the fish is directly placed.

The requirements for a fish smokehouse are not particularly different from the requirements for a barbecue. The thicker and better the steel, the less likely it is to fail when overheated. The thickness of the iron is especially important for the bottom - sawdust lies on it, and like a frying pan, the thicker the iron, the more evenly the sawdust will be heated and the less chance the sawdust will burn at one point and remain intact at another, with an uneven flame.

Pay special attention to the lid of the smokehouse - it should close tightly, sealing is not required, but a gap of 1-2 mm can already cause sawdust and fish to burn.

A mandatory rule for all smokehouses is that you cannot open the lid until the smokehouse has cooled down a little - sudden contact of oxygen with hot sawdust can lead to fire and injury (I haven’t seen it myself, but I believe the advice and won’t check it)

Fire.

For smokehouses with coals inside, the process is similar to preparing coals for barbecue, a layer of coals, the degree of burning is selected experimentally, the criterion for sufficient heat inside the smokehouse is warming up the lid - it is impossible to hold your fingers on it for more than 1-2-3 seconds.

For smokehouses with an external heat source, you can use wood and gas burners. Technically, a gas burner is preferable, compact, clean, a huge advantage - it allows you to select the optimal flame, which will not change in the future throughout the entire smoking process, and it is easier to distribute the fire over the bottom area. There is only one drawback - the lack of romance and ambience.

Wood sawdust, or more correctly, shavings, for hot smoking of fish.

There is an opinion that sawdust should be moistened for smoking - I did not find the need for this.

Fish for hot smoking

For me, the number one fish for hot smoking is perch. This is due to the fact that I believe that smoking is the simplest and most delicious way to cook perch. It is also important that, when smoking, the perch does not need to be cleaned. In second place is bream. Smoked pike perch and bersh are very tasty. Smoked pike and crucian carp are too dry. They smoke small carp with success - but I prefer this fish in the ear.

The most convenient for me is perch 400-800 g, small bream 800-1000 g. This is partly due to the fact that this size of fish fits most successfully into my smokehouse.

When putting fish in a smokehouse, it is advisable to select fish of a similar size for one smoking session - this will avoid a situation where a small fish has dried out and a large one is not yet ready. A moderate variation in sizes is acceptable if you are just mastering smoking, having laid fish of different sizes, you can determine in one smoking session that 20 minutes is excellent for a 300 g perch and not enough for 1 kg, which needs to be smoked longer, that is, it is faster to select smoking modes.

Recipe for preparing fish for smoking

There is no need to clean the scales, and it is even harmful.

All preparation of fish for smoking comes down to gutting and salting.

Recipe for smoking fish using the example of perch and bream.

So, the fish is caught, salted, washed and dried. Sawdust and fire are made. Let's start smoking!

For the marinade you need to take:

Hot smoked perch

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The predatory redfin perch, despite its small size, is very tasty when smoked. And to make this aromatic dish on the go, you don’t need a lot of effort and ingredients.

Preparing perch for hot smoking

Smoking has been a necessary measure of fish processing since ancient times. This way, the fresh catch could be safely brought home, although over time, the taste of smoked fish became more important than the need to maintain its freshness. Hot smoked perch, for example, has a very short shelf life, but usually such tasty fish is swept off the plates almost immediately!

Smoking perch in a smokehouse begins with preparing the fish. This can be done immediately after catching in order to quickly send the perches to salting, and, accordingly, smoke them faster. And all you need for such preparation is nothing: a sharp knife, clean water, coarse salt and some kind of plastic container where we will put the fish.

The perches do not need to be cleaned, which is a plus in camping conditions. It is enough to gut them, cut out the gills and wash them properly. Then comes the next stage - salting.

Before salting perch for smoking, prepare convenient containers: a plastic box or an enamel bucket. For greater disinfection, you can line its bottom and walls with cling film. There are only two ways to salt perch for smoking - dry salting or in brine.

In field conditions, the first one is, of course, easier to implement. Place an even layer of salt on the film at the bottom of the container. We place the perches on it with their bellies down. Cover with a layer of salt, and if there is still fish left, place it on top, on the second level.

Sprinkle with salt again: you don’t have to spare it; it’s very difficult to over-salt the fish due to the characteristics of its skin, which absorbs a strictly defined amount of salt.

After two hours, fill the bucket with clean water and send the salted perches there. They need to be washed thoroughly and then laid out to dry - hot smoked perch will be tasty if it is well dried before being sent to the smokehouse.

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!

How to smoke perch: how long?

So, the smokehouse is ready, all that remains is to lay lumber, dead wood, branches, chips, and rotten wood on its bottom. The best ones are alder, beech, oak or ash. You can add one sprig of juniper for a fragrant haze or a bunch of freshly dried hay.

We install a grate or lay down branches, and place the perches on them, belly down. This way excess moisture will come out of them faster. We seal the smokehouse and send it to the fire. You can forget about it for 15-25 minutes. As soon as the first smoke streams out from under the lid or foil, we begin counting down the time.

We take out the cooled hot smoked perch, and we can already take the first sample! If you fall for other inhabitants of rivers and lakes, take a look at our collection of recipes - there are good articles about:

• Hot smoked bream
• poking asp
• Hot smoking of burbot.

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Preparation

First you need to prepare the perch for smoking.

Fish is sold chilled or frozen. Frozen food is thawed before processing.

After this, the head of the sea bass is removed. For freshwater, you can leave it. But it is advisable to remove the gills. The dorsal fin of both individuals can be removed, since it is spiny and can injure during processing.

The scales are not cleaned before smoking. The entrails are removed through a hole in the abdomen.

You can salt perch before smoking by dry salting, rolling semi-finished products in medium-sized 1st grade salt (100 g of salt per 1 kg of product). Place the carcasses in a dish, on a base of salt, sprinkle each row with salt and pour it on top.

You can salt perch for hot smoking by adding ready-made fish spices. You can choose a range of spices to suit your taste: black pepper, white pepper, ginger, garlic powder.

You can also salt or marinate the perch for smoking. The brine is prepared from water and salt in a ratio of 10:1. Carcasses must be completely immersed in liquid.

You can marinate sea bass for smoking by adding lemon juice, ginger, olive oil, hot red pepper and dried garlic. This mixture is applied to the carcass and wrapped in cling film.

You can salt perch for hot smoking 2-3 hours in advance, and for cold smoking - salt it for 48-72 hours.

After salting, the semi-finished products are washed, blotted with napkins, and dried. For the cold method, you can dry it by hanging it in the shade for 24 hours.

In order to smoke perch, we need only two ingredients: the perch itself and salt. Take as much perch as will fit in the smokehouse. Or more if you want to do several “passes” of smoking. We smoked for one time, we had 3 kg of medium-sized river perch. Do not skimp on salt; each fish needs to be well salted.

Processing carcasses before smoking

Before smoking flounder at home, it must be properly defrosted and processed:

1. Frozen fish is left in the fresh air or in a cool, ventilated room for 3-4 hours.
2. The head, fins, and tail are cut off with a corner, the entrails are removed, and the carcasses are washed well.
3. The dark side is rinsed with hot, but not boiling water, and the skin and scales are removed.
4. Cleaned carcasses are placed in bowls, salted, and left for 1-2 hours.

The salting procedure is necessary to remove any remaining parasites that may be present in any marine life.

There are no small bones in the carcasses - only dense and large ones, which are easily removed after cooking. Therefore, it is extremely pleasant to enjoy meat, no matter what recipe the smoker chooses.

White sea fish does not need sharp, overly spicy marinades designed to hide the unpleasant aroma of mud. Its light marine flavor is easily removed during the smoking process. 

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.

How to smoke crucian carp at home, successful methods

In this article we will tell you and you will learn how to cook fish using one of the hot smoking methods. Cooking smoked fish is quite easy.

But as always, in any easy task there is a whole bunch of wisdom, rules, if you want, laws, if you follow them you will get a first-class result.

After all, every cook wants his dish to be not just edible, but tasty, aromatic, pleasing to the eye and delighting everyone around him.

• smoke eel if you don’t know how to do it correctly (raw blood can harm a person’s health and even pose a threat to his life);
• try to cook fish of different sizes in a smokehouse in one go;

• smoke raw materials using any combustible material;
• open the lid of the smokehouse, which is on the fire or just removed from it (there is a high risk of instant ignition, as well as various burns);

Be sure to understand the smoking modes. The strength of the fire and the holding time for each size of fish prepared for smoking; make it a rule that there must be a container of water next to the smokehouse in case of fire.

Also make sure you have a first aid kit for possible burns;

refuse the help of outside advisers. Even if they have the best intentions, one must command; Make sure that no one approaches your smokehouse during operation.

Children are a special risk group.

Stage 1 - processing

There are two options and both of them are good. Some gourmets prefer to gut fish, since the insides give a certain bitterness, and this is true. The second are those who like to smoke with the entrails, believing that this way the fish will be juicier. But the bitterness is present only in the belly and it is even pleasant. Their statements are also true.

So set up your smokehouse this way and that way to please all gourmets at once.

Stage 2 – salting fish

It's time to sort the fish into large, medium and small. Now we fill it with salt, remembering that we are not preparing it for drying and the duration of salting here is shorter. No loads on top!

Salting duration:

• large – 2-2.5 hours;
• average – 2 hours;
• small – 1-1.5 hours.

Stage 3 – wash, dry, treat with oil

After salting, rinse the fish in clean water and hang to dry. When we see that it has begun to dry out, we thoroughly lubricate it with ordinary sunflower oil (any other oil gives a worse result). Grease the grate in the smokehouse and place the fish at intervals (the fish should not touch). You can begin the hot smoking process.

The most suitable material for a smokehouse would be stainless steel. The lid should fit well and prevent the possibility of oxygen getting inside the smokehouse. Size and shape don't matter. The main condition is that the height of the chamber does not exceed 50-60 cm. Otherwise, the upper mesh of the fish may remain damp when the lower one is already burnt.

After 5-10 batches, the smokehouse must be cleaned of resins and carbon deposits. The grate is cleaned after each use.

Ideally, alder is used for smoking; willow is a little worse. Only with the help of this wood is the ideal taste of smoked fish achieved.

If there is nothing else, use young hornbeam, ash, oak or birch. Although the right smoker always carries firewood with him. A few branches of juniper are also added to the stock to give the fish a bronze hue, a dizzying aroma and a hint of gin flavor.

Proper placement ensures both the aroma and aesthetic appearance of the dish.

Place about 2 cm of hewn chips on the bottom mixed with twigs 5 cm long and about the thickness of a pencil. Then pour a centimeter layer of bark on top. We fill the rest of the space up to the bottom grate with leaves. It is ideal if they are young and the sticks are only cut down.

Most often, fish is smoked over a fire, although a camping gas stove can be used with equal success.

In rare cases, when gray or bluish smoke comes out of the smokehouse, your litter is burnt and needs to be changed.

Carefully remove the smoker from the heat and let it cool slightly. Remove the fish from the racks, replace the filler and repeat the procedure again. This can happen when smoking very large fish.

If the fish is light golden or pale in color, it should be smoked further.

There are times when all the fish are “normal”, but one or two are pale and not the same color. This is an alarming signal that these specimens have begun to deteriorate - perhaps they were improperly processed or were susceptible to some kind of disease

Get rid of them immediately, and also disinfect the grate with alcohol or heat it over a fire.

Cutting and salting

If you took frozen fish, you need to defrost it, but you should not do this under hot water or using microwave devices. If possible, place the fish under running water at room temperature

This process can take several hours, allowing you to focus on preparing the brine. Prepare the brine in a separate plastic container, pour in clean water (preferably spring water), at the rate of 1 kg of salt per 5 liters of water, add coarse salt while thoroughly stirring the solution until the salt dissolves to the maximum.

To a liter of water, add allspice (5-10 peas), bay leaf and mustard or caraway seeds, which can then be used to stuff fish carcasses. In addition, each of you can add other spices to taste.

Now let's start cutting the fish. The success of fast and high-quality cutting of fish depends on the chosen knife, which must be sharp and convenient for work. We start cutting with the head, which we immediately cut off (later it can be used to prepare other fish dishes, such as fish soup). We cut off the fins, then take out the insides.

Many smokers leave both the head and entrails, but our recipe does not provide for this.

After cutting, it is necessary to rinse the resulting semi-finished product again. Now we place the carcasses in a plastic or enamel container, fill them with brine and cover the top with a lid on which we place the press. The container with pickling should be kept in a cool place (10-15 degrees) for 18 to 32 hours.

Selection and preparation of red snapper for smoking

A chilled or freshly frozen product is suitable for smoking. You can buy ready-made fillets. When buying a perch, you need to evaluate the carcass - it should be smooth, without damage or bruises. When pressed, the meat is elastic and does not disintegrate into fibers. The eyes are clear, shiny and protruding (sunken and cloudy - a sign of stale fish). If the perch is frozen, there can be a maximum of 10% ice. Once defrosted, it should have a slight fishy smell.

Red snapper is very easy to prepare for smoking, since it comes to stores in the form of already cut carcasses, often frozen. First of all, it needs to be defrosted naturally in the general chamber of the refrigerator. To do this, place the carcasses in one layer in a container and, to prevent the fish from chapping, cover it tightly with cling film.

If the perch is not cut, the procedure is as follows:

1. Make an incision in the abdomen (from the anus to the head), remove the entrails.
2. Rinse the carcass, remove the black film located on the inner surface of the abdomen.
3. Next, cut off the head and fins. Leave the tail. Do not remove the scales.
4. Wash the carcass again and wipe dry with paper towels.
5. Start the salting or marinating process.

Red snapper is most often smoked whole, so cutting is minimal

How to pickle sea bass for smoking

For dry salting, you only need fish and coarse salt.

Preparation procedure:

1. Rub the carcasses on all sides and place in a container, sprinkling with salt.
2. Place in the general compartment of the refrigerator for 10 hours.
3. At the end of the marinating process, the perch should be washed and dried for 3-5 hours.

How to marinate sea bass for smoking

To marinate sea fish, you need to prepare a brine from water, salt, sugar and various spices to taste. As seasonings you can use black and allspice, mustard seeds, cardamom, juniper berries, and cloves.

For marinating, it is recommended to use enamel dishes. The brine needs to be brought to a boil and boiled for 3-4 minutes. Then wait for it to cool and put the perch carcasses into it. Place to marinate in the refrigerator for 6-8 hours under pressure. A stone or a jar of water is usually used as a load. Next, rinse the fish and hang it out to dry for several hours.

Preparing for hot smoking

The ideal option for smoking is freshly caught greenling. But it is impossible to find fresh fish for sale. In stores, frozen greenlings are displayed on the shelves, so the fish must be properly defrosted. Individuals of the same weight category are selected to ensure uniform smoking.

Frozen terpug

Preparation of the greenling begins with proper defrosting of the carcasses. This process must be completed according to the following rules:

• Thawing of meat is carried out in the refrigerator for about 5-6 hours. To avoid odor, wrap the container with fish in cling film.
• To speed up the process, the fish is placed in cold salted water. Salt will prevent loss of minerals.
• Do not defrost carcasses using warm or hot water. This method leads to a loss of taste, and the structure of the product becomes loose.
• When using a microwave for defrosting, set the power to low.
• Once defrosted, fish should not be placed in the refrigerator. In this case, the taste of the meat becomes worse.

Once the carcasses have thawed, remove all the entrails and gills. Small specimens are hoarded with their heads, while the heads of larger specimens are cut off. Gutted fish should be thoroughly washed under running water and dried.

Gutted greenling

The next stage of preparation is salting or marinating. Each cook has his own special recipe. Below are the three most common recipes for smoking greenlings in a hot smoked smokehouse:

1. Prepared carcasses are rubbed with a mixture of salt and pepper, your favorite seasonings for fish. Place in a container and leave in a cool place for three days.
2. Greenling meat will be more juicy if you use the recipe for hot smoked greenling marinade with sour cream. In addition to salt and pepper, add sour cream, a couple of lemon slices and herbs.
3. Some chefs believe that meat will become especially tender when marinated in a saline solution. The saturation of the brine is checked with a raw egg. If it floats in the liquid, then the concentration of the solution has reached the desired level. Spices are boiled separately and added to the brine to add piquancy to the meat.

Before smoking greenling carcasses in a hot-smoked smokehouse, they are removed from the brine and dried in the fresh air, that is, dried.

How to smoke and for how long

Sea bass and freshwater can be smoked cold or hot. This process is easy to carry out outdoors, in the garden, or in the home kitchen. All you need to properly smoke perch is a smokehouse, high-quality wood chips and well-prepared fish.

Hot smoked smokehouse

Hot smoked perch is cooked at a temperature of 80 to 120 °C, on average 25-35 minutes. Under such conditions, the pulp is well baked and easily separated from the bones and skin.

The cold method requires maintaining a temperature no higher than 30 °C. Accordingly, the smoking time of perch increases to 8 hours or more.

Recipe with boiled perch

A light and tasty salad that turns out healthy (thanks to vegetables and fish) and incredibly tender. In this case, fish is used boiled or baked in the oven.

Ingredients:

• 500 grams of boiled perch;
• 3 medium potatoes;
• one medium-sized tomato;
• carrot;
• onion head;
• 1 egg;
• a tablespoon of vinegar (9% is used);
• a large spoon of soy sauce;
• mayonnaise.

Cooking method

Boil eggs and vegetables and then cool in cold water. Chop the onion, place it on a plate, pour boiling water over it and add vinegar. Leave to marinate for 15 minutes, after which you need to rinse the onions well to get rid of the sour taste.

Cut the tomato, potato and carrot into cubes and mix with the onion in a deep container. Pour soy sauce over the products and, if desired, add a little vegetable oil. Mix the ingredients.

We disassemble the boiled perch into small pieces, removing all the bones, and put it in a salad bowl. Add mayonnaise and gently mix the salad with the boiled perch. Decorate the dish with chopped egg.

How to deliciously cook river perch in the oven in foil

We are publishing a recipe from old fishermen - river perch baked in the oven. The result is a dish that your guests and family will not be able to tear away from it. The delicate and pleasant taste of river perch meat will be an excellent addition to any holiday or everyday table.

Moreover, preparing river perch is quite simple, and even more so, baking it in the oven. Also, in addition to excellent taste, oven-baked river perch has a high content of vital substances, as well as a small amount of fat, which is why it is one of the most popular dietary dishes.

Due to this fact, there are a huge number of ways to deliciously cook river perch in the oven. The most common recipes for how to cook river perch can be found in this article.

Regular perch baked in sour cream sauce

River perch in the oven, recipes for which can be found in huge quantities on the Internet, are quite easy to prepare. The most common recipe - river perch in sour cream sauce - requires the cook to have the following ingredients:

• 500-900 grams of fresh river perch;
• 200-250 grams of fat sour cream;
• 1 small lemon;
• 1.5-2 tsp. lemon zest;
• 1.5-2 tsp. French mustard;
• 4-5 cloves of garlic;
• fresh frozen greens;
• a few pinches of salt, pepper and spices.

How to cook river perch in sour cream sauce?

In order for river perch baked in the oven to be especially tasty, it must be thoroughly cleaned of scales, cut out the gills, lower and dorsal fins, gutted, rinsed under running warm water and dried with a paper towel. Rub the prepared perch with salt, pepper and spices.

Next, from sour cream, lemon zest and juice, gentle French mustard and pepper, you should prepare a sauce into which you will then need to place the fish and marinate it in it for 15-20 minutes, after which the remaining sauce must be poured into the insides perch

Line a baking sheet with food foil, place the future on it, then put it in an oven preheated to 200 degrees and bake for 30-40 minutes.

Baked river perch in foil is a separate topic of conversation, since on the Internet you can find a huge number of recipes that use this wonderful fish. River perch in the oven, the recipes of which differ both in ingredients and in other parameters, can be prepared by wrapping the fish in foil.

For this you will need almost the same ingredients. The only difference in how to cook river perch is wrapping the perch itself in foil. Baked river perch in foil turns out very tender, juicy and tasty, and the meat falls off the bones perfectly.

River perch baked in batter

How to deliciously cook river perch in the oven? Breaded! River perch baked in the oven in this way is so good that it can be served at any holiday table on the most significant holiday. To do this you will need:

• 700-900 grams of river perch fillet;
• 6-7 small eggs;
• a couple of bunches of fresh dill and parsley;
• 100-150 grams of flour for batter;
• 5-6 tbsp. l. olive oil;
• salt, pepper, spices.

River perch baked in the oven in batter is very easy to prepare. The fish fillet must be thoroughly washed and dried, then cut into small pieces.

To prepare the batter, you need to separate the egg whites from the yolks, beat the yolks with a whisk and add a couple of tablespoons of flour and salt to them, beat the whites into a foam and gradually add to the batter.

Ideally, it should have a consistency similar to sour cream.

Roll the fish in batter, place on a baking sheet lined with food foil and place in the oven for 20-30 minutes, preheated to 170-200 degrees, turning the fish periodically so that it has time to bake and acquire a characteristic golden hue.

The finished dish must be cooled and placed on a flat dish. Serve with a side dish of rice or any other cereal.

Almost any chef knows how to cook river perch deliciously, but, as you know, they don’t like to reveal their secrets. That is why most people prefer to hide some secrets, due to which their river perch baked in the oven differs from the original recipe and in taste.

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:

1. Cut the orange, lemon and onion into large pieces.
2. Pour all ingredients into water and boil for 5-10 minutes.
3. Cool the mixture.
4. Pour marinade over the perch and leave for 12 hours.
5. 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.