Smoked Pike-Perch
Pike-perch is known for its fine, firm flesh with low fat content and is excellent for hot-smoking with mild wood. A subtle spice mix of salt, white pepper, and lemon enhances the natural flavor without overpowering it. The result is an elegant smoked fish for discerning palates.
Ingredients(for 1 kg)
Instructions
Preparation and Dry Rub
10 min.Gut, clean, wash, and thoroughly pat dry the pike-perch. Mix all spices and rub evenly over the entire fish, including the cavity. Cover and rest in the refrigerator for 2-3 hours.
Drying (Pellicle Formation)
45-60 min.Remove the fish from the refrigerator, rinse briefly, and place on a rack in a cool, airy place to dry. The surface should feel dry and slightly tacky before entering the smoker.
Hot Smoking
1-2 hoursPreheat smoker to 80-95 °C. Add alder and apple wood chips and smoke pike-perch until core temperature reaches 62-65 °C. Keep temperature constant to prevent the lean flesh from drying out. Rest the fish for 10 minutes before serving.
Pro Tip
Since pike-perch has little natural fat, it can dry out quickly during smoking – monitor core temperature carefully and do not exceed 65 °C to keep the flesh moist.
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