Smoked yellow perch

Discussion in 'Fish' started by crazymoon, Mar 15, 2015.

  1. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    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
     
    Last edited: Mar 15, 2015
  2. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

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

    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
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Those looks Fantastic, CM !!![​IMG]

    I could eat a pile of them right now!![​IMG][​IMG]

    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!!![​IMG]

    Nice Job!!------------------[​IMG]

    Bear
     
  4. thoseguys26

    thoseguys26 Master of the Pit

    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!
     
  5. timberjet

    timberjet Master of the Pit

    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.
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    CM They look great,I miss ice fishing (bad back) Why do you skin them? (curious) [​IMG]
     
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great CM ! I really like perch ! Thumbs Up

    :points1:
     
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Outstanding. Need to try it.
     
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

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

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Thanks I like smoking fish with skin and the rib bones are tiny tasty bits. And yes I would eat a bunch of yours.
     
  11. bigd3077

    bigd3077 Meat Mopper

    Looks really good!!
     
  12. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    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
     
  13. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    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 
     
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

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

    Disco
     

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