Smoked pike perch

Category: Fish dishes
Smoked pike perch

Ingredients

Zander 1
syringe 20 ml 1
salt 3 tbsp
water 1 glass

Cooking method

  • everything is very simple. take pike perch, do not gut, do not cut. Dissolve the salt in water until it dissolves. With a syringe with a solution, we prick the fish more often and more abundantly. We leave for 1.5 hours, or for more, as you like. then hot smoking for 30 minutes. cool. real jam.

Time for preparing:

40 minutes

alenka_volga
girls, so you can salt absolutely any fish and meat and lard and other veschi. very fast and easy.
strekoza5
I confirm it turns out very tasty I also add finely grated pepper to the salt and a little lavrushka, only very, very finely grated.
For these purposes, I bought the largest syringe with a thick needle in the pharmacy so that it would not get clogged.
They cooked crucians, tench, pike and perch like that, and all with a bang!
Narkom
not only is the grandmother a nurse, so also dad will run around the kitchen with a syringe in hand
Olga from Voronezh
Thanks for the recipe!
And how much weight is in fish7
alenka_volga
Quote: Olga from Voronezh

Thanks for the recipe!
And how much weight is in fish7
the fish was 500 grams or more.
Olga from Voronezh
And all the salt solution (3 tablespoons of salt + 0.25 l of water) was used for fish 500 g? Is it not very salty?
alenka_volga
Quote: Olga from Voronezh

And all the salt solution (3 tbsp. L salt + 0.25 l of water) was used for fish 500 g? Is it not very salty?
no, not all, a few pike perch. it's just the optimal solution. in one pike perch - 2-3 20ml syringe, I inject 3
Olga from Voronezh
Thanks for the details. We must use the recipe! Thank you!
alenka_volga
try it, it's very simple and fast and delicious. so I advise you to make jiskombria - just stunned how delicious it turns out!
Exocat
I bring you a plus sign for such a great, tasty and simple recipe!
Yesterday, on the occasion, we bought two pike perch and smoked it. Extremely delicious.
The only thing is that we still live far from the fishy edges, so I gutted the fish neatly and put it belly up in the smokehouse so that the fish would not lose moisture much.
alenka_volga
Quote: Exocat

I bring you a plus sign for such a great, tasty and simple recipe!
Yesterday, on the occasion, we bought two pike perch and smoked it. Extremely delicious.
The only thing is that we still live far from the fishy edges, so I gutted the fish neatly and put it belly up in the smokehouse so that the fish would not lose much moisture.
no need to stir it up, the very relish is that it was whole! glad you liked it!
Exocat
Quote: alenka_volga

no need to stir it, the very relish is that it was whole! glad you liked it!
this is the approach in Volgograd, but with us, when you don't know how much has passed since the fish was caught ... it is better to gut it in my opinion, well, some charm may be lost, but it is reliable
alenka_volga
Quote: Exocat

this is the approach in Volgograd, but with us, when you don't know how much has passed since the fish was caught ... it is better to gut it in my opinion, well, some charm may be lost, but it is reliable
alexanderi
Tell me, do you need to pour water at the bottom of the smokehouse?
Luysia
If the author writes that "hot smoking", then yes, you need to pour water.
alexanderi
Luysia, Thank you.
Today I just bought Brand 6060. I would like to try everything right away ...
Advise where to start ... To make it easier.
Luysia
alexanderi, yes everything is not difficult, really!

You can choose from this list... There are also photos and cooking modes. Good luck!
alexanderi
Thank you. Last question. When smoking hot, water is always poured, but not when cold?
Luysia
Yes!

You can also use a combined mode (first cold smoking, and then hot). Read the instructions for how to program it. If you have any questions, then all the answers are in the topic, the link to which I gave above.
alexanderi
Thanks again!

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