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Smoked yellow perch

post #1 of 14
Thread Starter 

First I had to catch the perch


here they are ready to be cleaned


Semi filleted with rib removal next


All filleted now


Into the brine which had rum, salt,  sugar ,pickling spice, garlic,and lemon pepper with some water


forming a pellicle for an hour then into the smoker for   1 hour with no smoke at 120 then apple chips and a 20 degree bump every hour up to 160 with an IT about 145


Finished product


Thanks for looking! CM

post #2 of 14

Looking good.  You just can't beat perch through the ice.  Oh, by the way, there are no perch or walleye in Montana.  :icon_rolleyes:

 

At our home, we only fish for perch and walleye.  The bass, pike and those pesky trout go back for someone else to take home.

 

Care to share your recipe and explain why you bring your temp up in increments?

 

Tom

post #3 of 14

Those looks Fantastic, CM !!!Thumbs Up

 

I could eat a pile of them right now!!:drool:drool

 

My Son stocked some Perch in his pond last year.

 

I never got to smoke any yet, because they're so Dang Good Pan Fried!!!:drool

 

Nice Job!!------------------:points:

 

 

Bear

post #4 of 14

That's killer. I grew up perch fishing in MN, WI, & MI and I've never smoked them. It's always a fish fry but those look fantastic!

post #5 of 14

I don't even get that far anymore Bear, I was introduced to ceviche made with perch a few years back and it is astoundingly good and you don't lose as much moisture from cooking or smoking. MMMMMMM....... man I'm hungry now.

post #6 of 14

CM They look great,I miss ice fishing (bad back) Why do you skin them? (curious) :points:

post #7 of 14
Looks great CM ! I really like perch ! icon14.gif

points1.png
post #8 of 14
Outstanding. Need to try it.
post #9 of 14
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

CM They look great,I miss ice fishing (bad back) Why do you skin them? (curious) :points:


Richie, I fillet them so there is no bone left, just a nice sweet hunk of fish !

post #10 of 14
Quote:
Originally Posted by CrazyMoon View Post
 


Richie, I fillet them so there is no bone left, just a nice sweet hunk of fish !


Thanks I like smoking fish with skin and the rib bones are tiny tasty bits. And yes I would eat a bunch of yours.

post #11 of 14
Looks really good!!
post #12 of 14
Thread Starter 
Quote:
Originally Posted by Mr T 59874 View Post
 

Looking good.  You just can't beat perch through the ice.  Oh, by the way, there are no perch or walleye in Montana.  :icon_rolleyes:

 

At our home, we only fish for perch and walleye.  The bass, pike and those pesky trout go back for someone else to take home.

 

Care to share your recipe and explain why you bring your temp up in increments?

 

Tom


Tom , I too love perch and walleye even more! I start out low with these small fillets as I think they will cook to fast and not get enough smoke, probably unwarranted. Here is the recipe ,it came with a big chief smoker I had bought 20 + years go .

1 Qt water

1/2 cup non-iodized salt(I use 2-3 Tbspn and brine overnight]

1/2 cup white sugar

3 ounces white rum

1 ounce lemon juice

3sections garlic

3 Tbspn pickling spice

1/4 tsp lemon pepper

3 bay leaves

post #13 of 14
Quote:
Originally Posted by CrazyMoon View Post
 


Tom , I too love perch and walleye even more! I start out low with these small fillets as I think they will cook to fast and not get enough smoke, probably unwarranted. Here is the recipe ,it came with a big chief smoker I had bought 20 + years go .

1 Qt water

1/2 cup non-iodized salt(I use 2-3 Tbspn and brine overnight]

1/2 cup white sugar

3 ounces white rum

1 ounce lemon juice

3sections garlic

3 Tbspn pickling spice

1/4 tsp lemon pepper

3 bay leaves

 

Thanks, Crazy,  Don't you just love those recipes, they have been used to produce good products in those smokers forever.

 

The smaller perch fillets will take on smoke fairly quickly.  We will smoke some from time to time just for a change from deep frying which is are favorite.

 

Tom 

post #14 of 14

Hey, CM, I've never tried perch but these look great!

 

Disco

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