Smoked Perch with Herb Brine

Name: Räucherbarsch mit Kräutersalzlake
Total time: 6 h
Ingredients: 60 g Meersalz; 1000 ml Wasser (für Lake); 3 Stück Lorbeerblätter; 5 g Wacholderbeeren; 3 g Schwarzer Pfeffer, ganz; 10 g Frischer Dill; 10 g Zucker

BrineFishHot SmokingEasy6-8 hrs68-72 °C80-100 °CBeech + Alder

Tender freshwater fish brined in an aromatic herb salt solution and then hot smoked. The mild flesh of perch absorbs fine beech smoke particularly well. Ideal for beginners in fish smoking.

Ingredients(for 1 kg)

Sea Salt60 g

Water (for brine)1000 ml

Bay Leaves3 Stück

Juniper Berries5 g

Whole Black Pepper3 g

Fresh Dill10 g

Sugar10 g

Instructions

Prepare Brine

15 min.

Bring water to a boil, dissolve salt and sugar in it. Add bay leaves, juniper berries, and pepper. Let the brine cool completely, then stir in the dill.

Brining

4-6 hours

Submerge the gutted and washed perch completely in the cold brine. Leave covered in the refrigerator at max. 4°C.

Drying

30-60 min.

Remove fish from brine, rinse briefly, and pat dry with kitchen paper. Allow to dry on a smoking hook or rack in a cool, airy place.

Smoking

60-90 min.

Preheat smoker to 80-100°C. Hang perch and smoke with beech and alder until a core temperature of 68-72°C is reached and the skin shines golden brown.

Pro Tip

Make sure the perch is completely dried before smoking – a dry surface (pellicle) ensures even smoke absorption and a beautiful golden color.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free