Smoked perches
Category: Convection oven

Ingredients:
Fish (perch)
Salt
Smoke preparation
Cooking method

I smoked okushka. First, I cleaned them, rubbed them with salt, evenly applied a smoking preparation and put them in an enamel bowl and put them in the refrigerator for 3 days. After 3 days, she pulled it out, applied the smoking preparation again and put it on a medium wire rack, oiled for 30 minutes, 65 degrees, the speed is low (from the recipe book). It seemed to me that the fish was not ready and I added 15 minutes, 260 degrees, medium speed (from another recipe). It turned out very tasty. The next time I did it, I put some more alder shavings on the top grate.
Maybe jadan2 is right. In nature, on natural smoke, of course, it will turn out much tastier, but we do not always have the opportunity to travel to nature. And not everyone has a dacha (for example, I do not have one).

The total cooking time is approximately
45 minutes.
Cooking program:
65 degrees, low speed +260 degrees, medium speed
AlKA
Thanks for the answer.

Are the perches a perch? or another fish, probably not large?

If the venerable jadan2 shared his recipe, it might be possible to adapt it under the AG.
lenami
AlKA
Yes okushka is a perch. My husband went on ice fishing and brought some.

Quote: AlKA

If the venerable jadan2 shared his recipe, it might be possible to adapt it under the AG.
I think it wouldn’t have worked the way it did in nature. For example kebabs. I have an electric shashlik maker, but they will never turn out in it the same as in nature. Alas.
obgorka_gu
Quote: lenami

For example kebabs. I have an electric shashlik maker, but they will never turn out in it the same as in nature. Alas.
So it's good that they are not like that, but they are also delicious! Otherwise, there would be no desire to go somewhere and if you left, and at home you ate barbecue all year round, just one mention of them would cause completely different things! ... It's good that they came up with all kinds of different techniques so as not to be able to travel often to nature, to also make delicious dishes, even though outwardly reminiscent of summer, cottage, nature!
jadan2
Dear ladies! Judging by the responses - it was you who paid attention to my promises. So that's it. I don't think I'll tell you anything new ... the smoked fish in the airfryer is pretty good! And to do it outdoors - you don't need summer cottages! In chain stores - at least in Russia - portable smoke pots are sold. Iron box with a lid, a pair of bars inside. Pour alder shavings on the bottom, put fish on the grates ... chicken ... chicken wings ... but at least a pork neck - pre-seasoned with the necessary seasonings. And place it over the coals - even in the grill, at least on two bricks over the coals of a burnt fire. And 20 minutes is enough to get a delicious delicacy! I like sea bass the most. Try it!
AlKA
thanks, we will try.
But still I want to achieve perfection in the AG. Why buy it then? I have a courtyard, a garden, and barbecues, but I want to be in an airfryer in nature, two in one.

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