View Full Version : Smoking Perch
BlackHeart
01-02-2012, 05:30 PM
Anybody with experience smoking perch?
Whole or fillets?
Recipes/ prep/method?
Scaled or not?
http://m1133.photobucket.com/albumview/albums/Blackheart300/Mobile%20Uploads/IMG_5406.jpg.html
Redfrog
01-02-2012, 05:39 PM
OMG!!!! That's like mixing Forty Creek with pop.:snapoutofit::snapoutofit:
I can't help you. I've never heard of anyone smoking perch. Let us know how it works for you. I thought it was very odd when someguy with the initials Wayne C something smoked burbot.:thinking-006:
Seriously , good luck with that and post your results.
BlackHeart
01-02-2012, 05:48 PM
OMG!!!! That's like mixing Forty Creek with pop.:snapoutofit::snapoutofit:
I can't help you. I've never heard of anyone smoking perch. Let us know how it works for you. I thought it was very odd when someguy with the initials Wayne C something smoked burbot.:thinking-006:
Seriously , good luck with that and post your results.
I like breaking the rules.
How about fresh smoked eel....incredible...but you might not guess it.
Smoked pork chops....very nice.
Fresh Chinook salmon heart over a campfire....tradition
I just think that perch could use a little more omph in taste and flavor
upgrading.
Son and I have 30 of them in the freezer earmarked for the smoker.
RavYak
01-02-2012, 05:58 PM
They are great so many other ways why go through the hassle of smoking them? They have firm flesh and little oil so you would probably have to worry about them drying out.
If you google it people have done it before though and recipes etc are easy to find. Whole and scaled looks to be the way of choice which makes sense for a small fish with tasty skin. If you are going to prep them that way you might as well just throw them in a pan of butter imo...
finner-duramax
01-02-2012, 06:23 PM
I dont recommend smoking perch,
I did it last year with a pile of rainbows that I had.
The perch did not turn out good at all, very dried out and a waste for sure.
But I did eat them none the less.
But u can try it, you might like it, but like other people said there are many other ways to cooks perch
Mike_W
01-02-2012, 06:31 PM
Wanna trade perch fillets for whitefish fillets deboned?
Ill give you three to one?
Redfrog
01-02-2012, 06:36 PM
I like breaking the rules.
How about fresh smoked eel....incredible...but you might not guess it.
Smoked pork chops....very nice.
Fresh Chinook salmon heart over a campfire....tradition
I just think that perch could use a little more omph in taste and flavor
upgrading.
Son and I have 30 of them in the freezer earmarked for the smoker.
I've been known to colour outside the lines once or twice myself.:)
Now that I've had time to get over the initial idea, it may work, with the hide left on, like you'd do a coyote.:) I'm kidding, i skin the coyote first.
I would try scaling them and not long in a dry rub with lemon pepper and salt. A light smoke and they may be quite tasty. Be careful not to get them too dry. the skin on would help.
BlackHeart
01-02-2012, 06:41 PM
Wanna trade perch fillets for whitefish fillets deboned?
Ill give you three to one?
Thanks for the offer, but we do pretty good on the whites and they should be getting hungry soon.
Still trying to upload pics from my iPhone
http://i1133.photobucket.com/albums/m586/Blackheart300/Mobile%20Uploads/IMG_5406.jpg
http://i1133.photobucket.com/albums/m586/Blackheart300/Mobile%20Uploads/IMG_2677.jpg
BlackHeart
01-02-2012, 07:18 PM
Wanna trade perch fillets for whitefish fillets deboned?
Ill give you three to one?
This is a pic from last year and why your offer, though generous, is declined
http://i1133.photobucket.com/albums/m586/Blackheart300/Mobile%20Uploads/IMG_2657.jpg
Shmag
01-02-2012, 07:37 PM
Well Blackheart, i guess we're the only odd balls on here. I smoke perch and they're probably one of my favorites smoked. I prefer my smoked fish a bit on the drier side if anything. Not jerky dry, just on the drier side
I just cut off their heads and all fins, split in half like an open book. And sprinkle dry spice for about 12 hrs before smoking. My 7 yr old boy loves them to...he will make a meal out of them
claynut
01-02-2012, 07:44 PM
of topic but i pickled some samon turn out great used the same recipe and deboned some trout and pickled them turn out real good as well may the perch would work out pickled.
whitetail Junkie
01-02-2012, 07:48 PM
Awesome pictures Black heart! What a couple nice hauls the last 2 years! way to go!
RavYak
01-02-2012, 07:50 PM
Could people please stop posting pictures of perch. You are all making me jealous and if you keep it up I may have to quit my job and buy some ice fishing gear lol...
BlackHeart
01-02-2012, 08:30 PM
Awesome pictures Black heart! What a couple nice hauls the last 2 years! way to go!
Thanks. It taken a few years to build up knowledge and equip. Last year was great for whites...deep snow made for deserted lakes. We chained all four tires, hiked, and eventually snowshoed in. We did have a great year.
I suspect with so little pressure, this year should be great.
slivers86
01-02-2012, 08:54 PM
Sad day when the whites are bigger than the burbs, for beeguy atleast, the rest of us are happy :)
nice whites :)
slingshotz
01-02-2012, 09:37 PM
We smoke perch all the time and it's great. It is very common in Scandinavia to smoke perch and walleye (zander). The key is to keep the scales and skin on or else it can dry out.
Brine the gutted fish as you normally would other fish for 12 hours or so, make sure it dries out after the brine (another 12 hours) so you get the pellicle on the surface (like a salt glaze). This very important step keeps the fish moist. After you smoke it, the skin and scales usually come off in one nice easy piece. Another key step is to not smoke the fish too long or the skin will stick itself to the flesh, smoke them just enough so that it's cooked through.
BeeGuy
01-02-2012, 10:06 PM
Sad day when the whites are bigger than the burbs, for beeguy atleast, the rest of us are happy :)
nice whites :)
I'd love to get into some lake whites like those. I cant bring myself to drive that far though.
Smoked perch is delicious! Just do not overheat them. They are small fish so they take way less time to smoke compared to bigger fish. I usually have them ready in 60-80 min at most. And of course do not scale them. To bad Sundance is still not open, I am itching to get my smoker loaded with 50 or more perch.
yeah I gotta agree with finner, tried some of his and tasted like ass. I dont think you can beat frying them with butter. I recommend trying it first, cause those girls look tasty!!! and would be a shame to smoke in my opinion.
BlackHeart
01-02-2012, 11:34 PM
I'd love to get into some lake whites like those. I cant bring myself to drive that far though.
How far would you drive for whites? You never know where till lake x is disclosed. I know how and where, but it's not a big secret, just the fine tuning is. PM me in mid Feb and I'll talk. Same for any others on this thread
And thanks all for the advice so far.
Anybody try basting with butter while smoking (just trying to think outside the box) just like you would with a turkey?
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