Smoked perch is a very simple and tasty dish that will surely please the company of friends, especially next to the water with a refreshing drink. Prepare this fish it is not difficult, the most important thing is to properly process and smoke it. Smoked perch the result is juicy, tender, with a smoky aroma. In addition, this dish is natural, without artificial additives.

A few tips before you start smoking bass

• If you smoke the perch over cherry wood, the perch will be a deep golden color; on the apple tree - brighter.
• You can use chips from different trees, such as oak, maple or fruit trees, except pear.
• After salting, it is recommended to put the fish in a strong bag and shake it well.
• The fish can be not only salted, but also slightly dried. After 15-20 minutes of salting, remove the fish and leave it to dry for 20-30 minutes.
• Do not store hot smoked fish at room temperature. After preparation, keep in the refrigerator for up to 5-7 days.
• Small fish are best for hot smoking. It is recommended to smoke fish of a similar size so that they are all smoked evenly.
• Don't be afraid to experiment with spices: ground coriander, dill seeds, allspice, paprika can add new flavors. This way you will be able to discover a slightly different taste every time and choose your favorite recipe.
• Use only hardwood wood shavings for smoking. Even a small piece of thorn can ruin everything.

Preparation of fish for smoking

Rinse the perch under cold running water and clean. Place the fish on a cutting board, cut the belly with a knife from the back fin to the head. Remove the entrails with your hands and wash the fish thoroughly. You can leave the head and gills on or remove them as you wish. Scales should be left.

Salting of fish

Place the fish in layers, sprinkling with salt. There must be enough salt. Each perch can be hand-rubbed with salt to soak. Leave the fish for 1 hour, let it dry.

Hot smoking bass

Place the perches on the grill, leaving some space between them to distribute the smoke evenly. Close the smoker with a lid and set the time - 20-30 minutes, depending on the size of the fish. Leave to cool.