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Ice Fishing Tips -Check your local regulations! => Hardwater Cuisine => Topic started by: WVBoy on Jan 25, 2004, 10:21 AM

Title: Smoked Perch, try it?
Post by: WVBoy on Jan 25, 2004, 10:21 AM

I am going to smoke some perch for the first time. Has anyone done this? I plan to soak them in brine first.I do not fillet them, but use the other method of cleaning that just removes the skin and head. Think this will work?

Title: Re:Smoked Perch, try it?
Post by: Fish Monger on Jan 26, 2004, 05:18 AM

Watch your brine solution. The first time I tried smoking fish I left it way too long. The smoke taste was great, but it was so salty you couldn't stand it.

Title: Re:Smoked Perch, try it?
Post by: fishercat on Jan 26, 2004, 02:39 PM

I cut my salt in half and found it worked great. Try it you might like it.  You can pull the skin after smoking comes off real easy plus keeps the fish more moist.;)

Title: Re:Smoked Perch, try it?
Post by: cold_feet on Jan 26, 2004, 08:29 PM

Go to the smokeing northern thread I put in a post for brineing fish As per weight and salt and time It works great.
Cold Feet

Title: Re:Smoked Perch, try it?
Post by: WVBoy on Jan 26, 2004, 11:23 PM

Thanks guys. I actually did cut the solution in half and cut the soak time to about 5 hours.But, I did remove the skin when I soaked them. I will let you know

Title: Re:Smoked Perch, try it?
Post by: WVBoy on Jan 29, 2004, 01:15 AM

Perch came out awesome ;D Though, the smaller ones shrank down to practically nothing picking away the meat with a fork worked great and the taste was excellent. Northern are next on my list.b

Title: Re:Smoked Perch, try it?
Post by: cold_feet on Jan 29, 2004, 12:17 PM

wvboy
5hrs of brineing is too long you do not have to do it this long read the chart I posted for brineing fish in the smokeing northern and you will get a great result each Perch is 1lb or under and it doesnt matter if you have 100 of them the brine time is still the same about 1 to 1 1/2 hr. Cutting down on the amount of salt could cause the fish to turn on you The salt is used to draw out the moisture from the flesh. Just give the meat a good rinse when you get done soaking the fish and it will eleminate the salt taste. Also leave the skin on next time it will be even better tasteing just use a vinigar water solution to get the fish slime off.
Trust Me
Cold Feet

Title: Re: Smoked Perch, try it?
Post by: WVBoy on Feb 09, 2004, 11:47 PM

I will try that next time cold feet. Sounds like you have some experience in the perch smoking area.Thanks for the info