How to cook homemade pike perch. Recipe for smoking zander

Pike perch is famous for Russian cuisine. It makes a chic fish soup and exquisite aspic, a wonderful shish kebab and “fish in batter”. It is delicious both fried and baked. But smoked pike perch is a special dish, it has an incomparable taste and attractive aroma. This product is more considered a male delicacy, since this fish is most often smoked on fishing. It is prepared in a smokehouse, regardless of whether hot or cold processing is supposed. You can smoke fish on your own, even in the conditions of an ordinary city kitchen, if you use modern models. By the way, experienced chefs recommend using apple or alder sawdust.

Hot smoked pike perch

Hot smoked pike perch is one of the most popular dishes in fishing. Preparing - as simple as possible, and the result - a guaranteed excellent taste. One type of this dish is capable of causing appetite, as you can see by looking at the photo.

First, the fish must be cut and the intestines removed from it. The head and scales can be left. The carcass is rubbed with salt inside and out, salt is poured into the gills, seasonings are added to taste and put in a cool place under oppression for several hours. Salting time can be calculated according to the following proportion: 2 hours per 1 kilogram. It is believed that the fish for a given period is gaining exactly as much salt and taste as it needs. If the cook likes "salter", you can keep the fish longer. Next, the carcass must be washed from excess salt and dried with paper or cloth. Now she is ready for cooking. It doesn’t take long to smoke pike perch in a hot way - one kilogram fish will be ready in 20 minutes. But the process does not end there. It is necessary to open the lid and release the smoke, and wipe the condensate from the lid itself. But a little heat should remain in the smokehouse in order for the pike perch to “reach”. The lid is closed again and aged for a quarter of an hour. Everything, the dish is ready.

Cold processing of fish

You will have to spend more time on smoking pike perch in a cold way. The process itself is not complicated:

the carcass is prepared for cooking in the same way as described above;
for salting, a marinade is prepared from salt and spices, the product is completely immersed in it for 12-16 hours;
then the fish is washed and dried a little for 1-2 hours;
then the fish is placed in a smokehouse and left there at a temperature of +25 degrees for 1-3 days.

Connoisseurs say that the most delicious cold-smoked pike perch can only be smoked in a Russian oven.

Seasonings for zander

Many lovers of this dish believe that apart from bay leaves, salt and pepper, this type of fish does not need anything else. But more picky gourmets recommend using thyme and rosemary. According to other recipes, the fish needs a celery root and a sprig of juniper. Well, fans of French cuisine recommend adding a teaspoon of sugar to the marinade. Well, a novice cook has the right to find his best recipe for how to smoke pike perch. And for this you can experiment.

Useful material

There are probably no less useful substances in home-smoked pike perch than in lettuce leaves:

vitamins of groups A, B1, B2, B6, D, F, E and PP;
macro- and microelements: iodine, chromium, potassium, phosphorus, calcium, cobalt, sulfur, fluorine and many others;
high content of high-quality protein;
fatty acids "Omega-3" and "Omega-6".

Everything is the same in store products, but it additionally contains chemicals that are integral components of industrial production.

Smoked pike perch calories

Pike perch meat is considered dietary, since 100 grams contain only 87 kcal. With its regular consumption, including in smoked form, the content of harmful cholesterol in the blood decreases, which is a good prevention of strokes, heart attacks and other cardiovascular diseases. The product is useful for diabetics and people with reduced immunity. Pike-perch smoked meat is recommended for patients with thyroid diseases. The product has a beneficial effect on vision, skin, hair, nails and bones. But people with diseases of the gastrointestinal tract should be warned against using this product, as this can cause an exacerbation of the disease. Fish perfectly stimulates the brain and nervous system.

How to store smoked pike perch

If you want to keep the product for a short time, you just need to place it in a refrigerator with a temperature regime of +1 to +5 degrees. Cold smoked fish will lie quietly for up to 9 days, hot - for 3 days.
For longer storage, the product should be placed in the freezer. Depending on the temperature regime, smoked pike perch will retain its shelf life from 1 to 3 months. To defrost, simply transfer the fish from the freezer to the refrigerator.
In nature, you can keep the freshness of fish if you shift it with nettle leaves or sawdust and wrap it in paper or cloth. The bundle must be removed in the shade to a place that is well blown by the wind.

If you have interesting recipes for making pike perch or you have other relevant information on this issue, write it in the comments block.

All lovers of sport fishing are probably familiar with the representative of perch - pike perch. It is he who is the object of fishing during the competition. In addition, pike perch is considered a commercial fish, which is valued among gourmets for its white meat.

Our culprit is found only in the warm waters of the northern seas and is recognizable by its characteristic coloration of a gray-green tone with dark stripes on the dorsal part, like a perch. The body of pike perch is covered with small scales, and sharp fins give out a predator in it. The appearance of the fish is quite consistent with its status. The teeth arranged in several rows and the fangs that stand out speak eloquently about the diet.

Useful qualities of fish meat

The life expectancy of pike perch depends on the conditions of its habitat and can reach 18 years. During this time, it grows up to one meter, while having a mass of 14 kg. In his reservoir, this representative of the perch is guided by the chemical composition of the water, he recognizes any changes, even being far enough from the source.

The style of behavior also corresponds to the title of a predator. Pike perch goes hunting at night, and during the day prefers to lead a benthic lifestyle. Another important quality is that it is demanding on water quality. The slightest lack of oxygen, which is observed in swampy reservoirs, is a good reason for the absence of signs of vital activity of the fish there. As prey, small minnows, bleak or sprat are prey, this fact is used by fishermen for catching live bait.

Pike perch in any cooked form has excellent taste. Moreover, fillets, like bones, contain many rare elements that are difficult to replenish by alternative methods. Pike perch meat is especially known as a dietary dish that is included in the diet of those who want to lose weight.

Adults of any other fish are traditionally thought to have dry, fibrous meat that smells of algae. Pike perch is an exception to the rule, as it always lives in clean waters. The selection of carcasses, limited to a weight of 6 kg, is due to the fact that “young” meat contains more nutrients.

Vitamins PP, which are contained in sufficient quantities in any fish, are able to rejuvenate the body, normalizing the central nervous system, improving vision and skin elasticity. Iodine benefits the thyroid gland, this substance is especially necessary for a growing body. It is important to know that due to substances that positively affect the development and functioning of the gonads, it is pike perch that is added to the diet of adolescents during puberty. A trace element such as cobalt is needed by the body to increase the level of red blood cells in the blood, is involved in wound healing and, according to research, slows down the process of graying.

The well-known substances that are present in fish are fluorine and phosphorus, which play an important role in strengthening the bones of the skeleton and joints. Potassium regulates the outflow of fluid from the body, while normalizing blood pressure. It is necessary to further emphasize the importance of chromium and sulfur, which enter the body when eating fish. Chromium is responsible for cleansing the body of various toxins, and sulfur strengthens nails and hair.

The calorie content of fish depends on the method of its preparation, since under some conditions some elements can be preserved, and under others others. Smoked pike perch will replenish energy by 88 kilocalories. This is one of the lowest indicators for fish, so many people choose this dish as a dietary one.

How to choose the right fish

In order to cook pike perch by smoking, while getting not only an amazing taste, but also the benefits of a natural product, it is necessary to abandon the use of various chemical additives, such as "Liquid Smoke" and use the material that nature itself gives us.

Certain requirements apply to the product itself. The best option would be a fresh catch, when after fishing you immediately start cutting the fish and preparing it for smoking. For those to whom fishing is not available, the opportunity to enjoy their favorite dish still remains. In the store, fish can be bought frozen or chilled.

Choosing the right fish is quite simple if you follow a few simple rules.

It is better to choose carcasses of the same size, so it will be easier to smoke pike perch so that it cooks at the same time.
Even in a frozen state, you can see and evaluate the appearance of the fish, it must be whole and not contain damage.
If you can look at the gills, then make sure they are not dark in color, but light pink.
There should be no blood stains or other marks on the carcass.

There are some tips for choosing chilled fish.

The fish should not have extraneous odors, especially since pike perch is “clean” by nature.
The eyes of the fish are transparent, and there is no mucus on the surface of the carcass - this is a good indicator.
When the product is running out of time, the fish becomes covered with a matte layer and exudes an unpleasant odor.

Salting fish before smoking

Before you start smoking any fish at home, you need to prepare and salt it. Salt here acts not only as a seasoning, but also as a preservative, so a banal powder is indispensable.

First, we cut the carcass, for which we make an incision on the belly and get rid of the insides. The gills must be cut out, and the head is recommended to be left. It is very difficult to remove the scales from pike perch, but for smoking, both hot and cold, this should not be done. The skin with scales in the process of cooking will retain moisture to make the meat more juicy. When the fish is ready, everything unnecessary can be easily removed.

Salting pike perch, for the most part, is made according to the most trivial recipe, it involves the use of a dry marinade. It is traditionally believed that zander should be smoked in such a way as to leave as much natural flavor as possible.

A fish that lives in stagnant water often smells like algae. To get rid of such a specific smell, only various seasonings will help. Some types of fish have dry and fibrous meat. To loosen it at least a little, use lemon, mustard or vinegar. We have named only some of the reasons why you have to use complex recipes. Frankly, all these additives can give an excellent flavor composition, but connoisseurs of the natural taste of fish smoked in natural conditions prefer dry salting to a liquid marinade.

It is necessary to take only coarse-grained salt and, if desired, mix it with pepper or finely grated bay leaf. This is where the ingredients for salting ended. Carcasses are rubbed with the prepared composition. Pay special attention to this process. Salt must be rubbed with high quality, not forgetting the internal cavity. Outside, the dry marinade, as it were, is driven under the scales, for which rubbing is done with translational movements against the bristles.

After the above procedures, the carcasses are placed in a suitable bowl, and oppression is placed on top, which will more effectively salt the fish. Under pressure, a liquid comes out of the fibers, which, mixed with spices, serves as an additional marinade. If you salt without oppression, then the preparation time will increase slightly. Pike perch meat is quite tender, so after 2.5 hours the fish can be taken out of the bowl and washed properly in running water.

For the information of novice cooks, I would like to note that when salting fish, salt is absorbed into the fibers strictly up to a certain point. A typical mistake of inexperienced amateurs is that, in fear of oversalting, they use a small amount of salt. Fish meat will not take more than it should, and by washing we simply get rid of excess salt from the outside of the carcass.

The last step is to dry the fish. Excess moisture in the smokehouse will not bring any benefit, so you need to wait until it leaves the fibers naturally, for which the pike perch is hung indoors and dried for several hours.

What is the difference between cold smoking and hot smoking

If up to now the algorithm for preparing fish for cold or hot smoking has practically not differed (with the exception of a longer salting time and drying time with a cold method), then significant differences arise.

Hot smoked pike perch is cooked at a temperature of 80-100°C. Such heat treatment quickly kills all microbes and in a short time brings the meat to readiness. At the same time, due to the denaturation of proteins, the meat becomes loose and soft. Large carcasses, so that they do not fall apart, are often tied with string. The shelf life of such a product does not exceed three days, so it is advisable to immediately serve the fish from the oil lamp.

To smoke pike perch with hot smoke, it is necessary to pour alder chips in an even layer on the bottom of the smoking box. From above, be sure to install a tray to collect fat and juice, which will be released under the influence of temperature. The fish itself is placed in the upper part of the box; it can be laid out on sieves or hung with ramrods. The lid of the box is tightly closed during smoking, and excess smoke comes out of a special hole. The dish is prepared in 20-30 minutes. The fish is covered with a golden brown crust and soaked in smoke. The dish is served as an appetizer after the fish has completely cooled.

To smoke pike perch in a smokehouse with cold smoke, the same materials are used. But the essential difference between the process is that the smoke has time to cool to 27 ° C degrees before it enters the smoke box. Cold-smoked pike perch can be stored for several weeks, as the smoke contains substances that can preserve food. And if, with hot smoking, the fish is exposed to smoke for only half an hour, then with a cold process, the process can last more than one day.

Long-term smoking requires special responsibility from the culinary specialist, because it is necessary to accurately calculate the amount of firewood, sawdust, and your capabilities. For the first 8 hours, the smoking process must not be interrupted, since during this period the smoke has an antiseptic effect. Fish smoked in this way retains more nutrients. The meat is elastic, with a pronounced taste. Having chosen just such a recipe for making pike perch, you can gather all your loved ones at home to treat them to a wonderful dish.

Everyone will probably remember the name of the fish that the godfather dragged to the kuma, many have already tried the delicious fish soup from pike perch or fish baked with mushrooms and cheese.

Benefits and taste

Moms who are worried about the benefits of nutrition know that pike perch is rich in protein, amino acids, minerals, including phosphorus, magnesium, and iodine. Boiled fish is more suitable for a children's diet, adults can treat themselves to fried, baked and even smoked fish.

The hot-smoked pike perch recipe has recently become very popular. Moreover, such fish is prepared at home, in their own smokehouse, when the owners are absolutely sure of the quality of the cooked dish and its incomparable taste.

Salting is the first important step

In order to cook hot smoked fish, you first need to marinate (salt) it. Firstly, the pike perch must be cleaned of the insides, without the head and very thoroughly washed. Secondly, coarse salt, spices (black and sweet peas, bay leaf) are used.

Salt must be rubbed against the scales of the carcass and inside, the bay leaf can be taken ground or broken into pieces, put in the abdomen with pepper. Now pike perch must be put under oppression, left in a cool enough place for pickling.

To navigate the end time of pickling, you need to remember a little secret: each kilogram of fish is marinated for about two hours. Preparation and smoking of large pike perch takes longer.

One step to hot

There is one more secret - at the end of marinating the pike perch, you need to substitute it under a stream of cold running water to wash off excess salt. After that, the fish is sent for ventilation, that is, the removal of excess moisture.

It is best to hang it outdoors, but make sure that insects do not get to the yummy. The easiest way is to wrap pike perch in several layers of gauze. While the fish is airing, the owner can start preparing sawdust in the smokehouse.

For hot smoking, it is best to use alder sawdust, a good option is sawdust from fruit trees. In no case should you use coniferous trees containing a lot of resins, which, when smoked, get into the fish, making it inedible.

Magic smoking recipe

In fact, everything is very simple - sawdust is wetted with water, evenly distributed over the bottom of the smokehouse. From above it is necessary to install a pallet where the fat from the fish will fall.

A grate is installed, a pickled fish is laid on it. Now you can add a slice of lemon. Hot smoked pike perch will acquire a delicate lemon flavor. Also, two sticks can be inserted into the abdomen, so the fish will be smoked not only outside, but also inside.

The smokehouse is set to medium heat, the appearance of smoke is a signal that the smoking process has begun. After 20 minutes, the lid must be slightly opened, releasing excess smoke, hold for another 10 minutes. All. There is no need to call anyone, all household members have long been sitting at the table, armed with forks.

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Pike perch is a delicious fish that is popular on the Russian menu. A wonderful fish soup is cooked from it, aspic is made, baked in the oven. Recipes for smoking pike perch allow you to prepare a special dish that has a unique taste and wonderful smell.

Pike perch is a predator of the perch family, looking dirty green in color with prickly fins and a powerful jaw.

For smoking, you need to purchase fresh fish of the same size. You can also take a frozen product and thaw at room temperature.

The quality of fish is determined by the following features:

Gills are an indicator of freshness. They should have a bright red color, and gray ones indicate that the pike perch lies for a long time.
You need to trust your sense of smell. Fresh fish has a slightly marine flavor. An unpleasant or pungent odor is an indicator of spoilage.
The eyes are clear and transparent. If they are cloudy or dry, then the fish is stale.
The scales are shiny and clean.
If you lightly press the fish with your finger, the dent quickly straightens out. In a fresh product, the meat is dense and elastic.

Seasonings for zander

For hot smoking pudding, parsley, parsnip and celery roots are used. Sea fish does not require a lot of spices.

To smoke pike perch, use seasonings:

red, black and allspice;
laurel leaf;
clove;
celery.

Mustard, paprika, tarragon are spices to taste. Oriental spices hide a smoky taste, so it is undesirable to use them.

Seasonings should emphasize natural qualities, and not interrupt them. Many professionals believe that hot-smoked pike perch at home does not require anything other than parsley, salt and pepper. But some lovers advise using thyme and rosemary, others - celery roots and juniper branches. French recipes call for some sugar in the marinade.

Hot processing method

First, gut the fish. Thermal loading destroys the surface layer, so the scales are left in most cases. It also prevents excess carcinogens from entering the meat.

Rub pike perch abundantly with salt, pour it into the gills, add chopped laurel and ground pepper and place it under a press for several hours. For example, 1 kg of carcasses will take 2 hours. The fish will take as much salt as it needs.

For a recipe for hot smoked pike perch at home, the following composition is used in the smokehouse.

For 1 liter of water you will need:

lavrushka - 4-6 pcs.;
salt - 2 tbsp. l.;
pepper - 1 tsp;
sugar - 1 tsp

Then the fish is aired in the air for up to an hour. The smoking process will not last long: a carcass weighing up to 1 kg requires 20-30 minutes of processing.

Sequencing:

Pour sawdust on the bottom of the smokehouse chamber, the best option is alder chips, you can add juniper and bay leaf to it.
Put the carcasses, greased with vegetable oil, on the grate in the apparatus, close the lid.
Make a fire, which should cause the chips to quickly smolder and the smoke to access the fish. The temperature of hot smoked pike perch should be optimal - 90-110 degrees.
When smoke comes out of the hole, scatter firewood to reduce the intensity of the fire. It is better to transfer the flame to the stage of coals as for a barbecue.
Periodically open the lid and release excess steam.

The smoking time of hot smoked pike perch depends on the size. It will take 20-30 minutes to cook small fish, 1-1.5 hours for medium and large fish.

A sign of readiness is the golden color of the fish product, the meat lags behind the bone. Hot-smoked pike perch tastes tender and juicy.

Calorie content, benefits and harms

Pike perch meat is considered dietary, 87 kcal per 100 g of the product. Calorie content during heat treatment changes. If boiled, then the energy content is 97 kcal, frying - 130 kcal, stewing - 113 kcal. The calorie content of hot smoked pike perch is 88 kcal.

Fish meat is useful for the prevention of cardiovascular diseases, diabetes and thyroid pathologies.

The product has a positive effect on visual functions, skin, hair, nails and bones. Stimulates the activity of the central nervous system.

vitamins A, B1, B2, B6, D, F, E and PP;
macro- and microelements - potassium, sodium, zinc, calcium, phosphorus;
high molecular weight protein;
omega 3 and 6 fatty acids.

Pike perch is the champion among fish in terms of the concentration of protein, polyunsaturated fatty acids and cobalt. Fish oil lowers blood cholesterol levels. Cobalt promotes the breakdown of carbohydrates, proteins and fats.

Calcium, fluorine, phosphorus are useful minerals for the bone structures of the human body. They also help control nerve and muscle function, strengthen blood vessels, and lower cholesterol. Iodine normalizes thyroid function.

Pike perch is a wonderful source of antioxidants - vitamins A and E, which fight cancer, slow down the aging process, improve hair and skin, remove toxic substances, and eliminate puffiness.

Protein helps to lose extra pounds, strengthen muscle tissue. The ratio of BJU hot smoked pike per 100 g:

protein - 19.11 g;
fat - 1.02 g;
carbohydrates - 0.00 g.

Hot smoked pike perch benefits and harms the body. Fish is contraindicated for seafood allergies and can be unsafe if basic precautions are not taken during production.

Firms for the production of fish products prepare hot smoked pike perch in compliance with GOST, coordinating the technical specifications with the State Sanitary and Epidemiological Supervision and the register in the State Standard.

Storage of hot smoked product

It is better to store hot-smoked pike perch in the refrigerator at temperatures up to 5 degrees Celsius. Expiration date - 3 days.

If you need to extend the time, the fish is placed in the freezer. The product will keep there for up to three months. To defrost, just put the fish on the shelf of the refrigerator. Nettle leaves and sawdust will help keep the freshness of a smoked product in nature. They need to shift the fish and wrap it in paper, put it in a dark, windy place.

Cold smoked pike perch

Cold-smoked pike perch takes longer to cook. The process consists of salting, drying and smoking. You can use pickling, for this a brine is prepared, with which the fish is poured.

The time of smoking cold-smoked pike perch is up to 6 days (depending on the size of the fish), the temperature regime is no more than 25 degrees.

salting

Cold smoked pike perch recipe provides for dry or wet salting. The usual salting consists in laying carcasses in dishes and sprinkling with table salt. Then a load is placed and thus the fish is salted for 2 days. At the end, the carcasses are washed and hung in the shade in a draft to dry for 24 hours.

For pickling, you need 2 liters of liquid:

0.5 kg of table salt;
25 g sugar;
pepper and lavrushka.

Boil the composition with salt, sugar, pepper and laurel on the stove. When it cools down, fill it with carcasses. The salting time for large fish is 3 hours, medium - 2, small fish - an hour.

Before you smoke pike perch in a cold-smoked smokehouse, after marinating, it must be dried and dried. It is recommended to put spacers in large individuals. This will speed up the process. For large fish, it will take 3-5 days, for small fish - 2-3 days.

For those who relax in nature, a recipe for quick salting pike perch for cold smoking is suitable. The fish is salted, placed in a bag and buried. After 1.5 hours, they take it out, turn it over and leave it in the ground again for the same salting time. This is followed by the drying process.

For a simple brine in nature, 1 liter of water will require:

100 g of salt;
20 g of sugar;
3 pcs. bay leaves;
20 pcs. peppercorns;
1⁄4 tsp ground cilantro seeds;
3 pcs. cloves.

Cook the composition for 5 minutes, cool and pour the carcasses. Marinate for two days, dry for 24 hours, smoke the same amount more, ventilate for 8-12 hours.

Calorie content, benefits and harms

The calorie content of cold-smoked pike perch is not much different from the hot method and is 91 kcal.

The cold method of processing is more harmful to the body, since smoldering firewood and smoke form chemical compounds that provoke the appearance of carcinogens in the meat. This increases the chance of cancer. Also, smoked pike perch is not recommended for diseases of the urinary organs. Before cooking, the product is soaked in a concentrated saline solution, which can cause colic in the kidneys.

Storage of cold smoked product

The shelf life of cold-smoked pike perch is 9 days in a refrigeration unit in a wrapped form. It can be foil or parchment.

The smell of smoked meat is absorbed by other products, so it is better to put the product in a dish with a lid. If the fish is gone, plaque, mucus and a bad smell will appear.

Smoking in the oven

You can smoke any product in the oven using sawdust or liquid smoke. Smoked pike perch in the oven will turn out no worse than cooked in a smokehouse. But to get rid of the smoke in the room, you need a good hood or you can carry out the process on the balcony in an electric oven.

You can salt the fish in a saline solution or dry salting. Brine is made at the rate of 150 g of salt per 1 liter of liquid. Carcasses should be rid of the insides, washed, poured with brine and put the load. You can simply rub the carcasses with salt inside and out, put them in an enamel bowl and put them in the refrigerator for a day or two.

It will take 4-5 medium-sized zander to place on a baking sheet. Divide the foil into pieces so that you can wrap one piece at a time. Cooked and salted carcasses are laid out on it and poured with liquid smoke in 1-2 tbsp. l. The fish is wrapped and the foil is fixed so that the liquid does not come out. Then put on a baking sheet and put in the oven for an hour at a temperature of 200 degrees. In the process, turn the carcasses to the other side every 15 minutes.

Experts recommend cutting the belly from the side to cut the bones.
The pallet is placed at a low height from the grate so that liquid does not get on the sawdust.
Carcasses should not touch the walls of the home smokehouse and other fish.
If you sprinkle the meat with lemon juice, the flavor of the finished dish will improve.
When smoking large individuals, spacers are placed in the belly for uniform processing.
Time begins to count from the moment the smoke appears. The lid is sometimes lifted and the excess steam is allowed to escape.
The process ends with the fact that the coals are removed, and the carcasses remain in the smoke box until they cool on their own.
For a unique taste, dill, parsley, garlic and onions are placed in the belly and gills.
Wood take different: cherry, apple, mountain ash, raspberry.

This is how smoked pike perch is prepared. Enjoy your meal!

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Hot smoked pike perch

Hundreds of dishes are prepared from pike perch. They are often eaten by women of fashion who are on a diet. The fish is lean. But hot-smoked pike perch does not taste dry if smoked correctly. Its aroma involuntarily causes salivation to flow. The taste is such that it is impossible to stop until the fish is finished. Smoked zander retains valuable and nutritious substances.

Ready-made fish is used as a cold appetizer for drinks, as an independent dish with a side dish of rice, vegetables, potatoes, greens.

The method of cold smoking is not applied to pike perch. It is smoked with hot smoke.

How to smoke pike perch in a hot smoked smokehouse

For salting you need:

coarse salt,
bay leaves,
peas of allspice.

The process of preparing pike perch for smoking

The fish are cut along the abdomen and the insides are carefully removed. Heads are optional. Fishermen do not recommend removing scales, cutting fins and gills. Thanks to them, the meat remains soft. The scales are not removed: soot collects on it and does not penetrate inside.

After cleaning, the carcasses are wiped, salt, pepper, chopped bay leaves are poured inside. Salt is poured abundantly under the gills, rubbed into the carcasses from the outside. The fish is laid in layers, adding salt. Press down with a yoke. Keep in the refrigerator at the rate of 1-2 hours of salting for each kilogram. During this time, the pike perch will absorb a sufficient amount of salt and salt evenly. Preparation and smoking of large carcasses takes longer.

After the salting time has elapsed, the carcasses are washed, aired for half an hour in the open air.

How to smoke pike perch in a hot smoked smokehouse

The traditional ritual is to add moistened sawdust or thin wood chips to the smokehouse. Do not use wood that releases resin. It will ruin the taste. Suitable alder and all fruit species.

Lovers put lemon slices in the abdomen of the fish before smoking.

A smokehouse can be special equipment, a metal box, a bucket, a saucepan, a tight-fitting brazier. On a fire or in a brazier, fish is not smoked on an open fire, only on well-burnt coals. In rare cases - on a gentle fire, keeping the heat constant. They hold for 20-30 minutes, then the coals are raked out and the fish is left in the smokehouse for another 15 minutes.

A small handful of sawdust is spread evenly across the bottom of the smoker. The amount depends on the size of the smokehouse.
A pallet is installed at a small height from the bottom. If there are no special devices, pebbles about 4 cm in diameter will fit. The pallet is required so that the liquid released from the fish does not flow onto the sawdust, otherwise the acrid smoke will spoil the taste of the fish.
A grate is attached above the pallet, on which the fish is laid out so that it does not touch the walls of the smokehouse and neighboring carcasses.
If the decomposed fish is sprinkled with lemon juice, pike perch will acquire a refined lemon flavor.
When whole fish are smoked, spacers are inserted into the abdomens so that their walls do not stick together and are evenly smoked from the inside.
If you want to immediately cook a large amount of hot smoked pike perch, several grates are installed in the smokehouse, placing them evenly on top of each other.
The appearance of smoke over the smokehouse indicates that the smoking process has begun. It starts the countdown from there. The lid is periodically lifted and steam is released.
If the smell of pike perch is not felt during smoking, smoking is done correctly.
The process ends with the fact that the heat is removed, and the fish is left in the smokehouse until it cools naturally.
The smoking time depends on the temperature and size of the fish and is determined experimentally.

Hot-smoked pike perch is stored for a short time, for three days at a temperature of 1-5 ° heat. How to save a large amount of smoked fish? Remove to freezer. Preservation will last up to 1-3 months. If necessary, small portions are defrosted on the bottom shelf of the refrigerator.

How to diversify the recipe for hot smoked pike perch

A variety of taste is achieved by using various seasonings. Most recipes feature three ingredients: salt, laurel, allspice. This is the classic version. The biggest deviation is the addition of a teaspoon of sugar when salting before smoking.

What do gourmets use? Celery root and greens, spicy herbs - rosemary, thyme. Bunches of greens are placed inside the abdomen and under the gills, tender shoots of garlic and onions are added. Use parsley, dill and other herbs.

Gourmets select wood according to their taste: cherry, apple, hornbeam, mountain ash, pear, raspberry, eucalyptus, currant. Instead of sawdust, thin twigs covered with bark are used. Small fish are smoked tightly closed. Larger - in leaky dishes.