Deliciously Smoked Whole Perch with Garlic
Nutritional value per serving
Calories250kcal
Carbs1gram
Fat9gram
Protein35gram
Ingredients
- Whole perch fish, cleaned and gutted (choose fresh, firm fish with clear eyes and bright skin)2 pieces
- Garlic cloves (choose firm, unblemished bulbs)4 cloves
- Olive oil (extra virgin is best for flavor)2 tbsp
- Salt (fine sea salt or kosher salt)1 tsp
- Black pepper (freshly ground if possible)0.5 tsp
- Lemon (for serving, optional)1 piece
- Wood chips for smoking (such as apple or hickory)50 g
This smoked whole perch recipe with garlic is perfect for home cooks seeking a straightforward yet delicious way to prepare fish. Smoking imparts a rich, smoky flavor while keeping the fish moist and tender. You'll only need a few ingredients and common kitchen tools to impress your family or guests. The total cost of ingredients is approximately $12 USD / €11 / £9 / ₹900. Each serving provides around 250 kcal, is protein-rich, and suits a pescatarian diet. The recipe difficulty is easy to medium, requiring about 45 minutes of active time and 2 hours including the smoking process.
Preparation instructions
Prepare the perch and garlic
1Rinse the perch under cold water and pat dry thoroughly with paper towels. Peel and lightly crush the garlic cloves to release flavor.
Season the perch
2Rub each fish inside and out with olive oil, then sprinkle salt and freshly ground black pepper. Place the crushed garlic cloves inside the cavity of each fish for aroma and flavor during smoking.
Preheat your smoker or grill
3Set your smoker or grill for indirect cooking and heat to 225°F (107°C). Soak your wood chips in water for about 30 minutes to ensure a steady smoke.
Prepare for smoking
4Drain the wood chips and place them on the smoker or in a smoker box on your grill. Place the perch whole on the smoker grate away from direct heat.
Smoke the perch
5Smoke the perch at 225°F (107°C) for approximately 1 to 1.5 hours until the internal temperature reaches 145°F (63°C) in the thickest part. Use a food-safe thermometer to check this.
Rest the fish
6Once the perch reaches 145°F and appears opaque and flakes easily, remove it from the smoker and let it rest for 5-10 minutes before serving. This ensures juices redistribute for moist fish.
Serve and enjoy
7Serve the smoked perch with lemon wedges for brightness. Enjoy your delicious homemade smoked perch with garlic! Remember to refrigerate leftovers within 2 hours.
Cooking Tips
1Always use a clean thermometer and clean your hands and surfaces after handling raw fish to avoid cross-contamination.
2If you don't have a smoker, you can use a grill with a smoker box or create a makeshift smoker using aluminum foil to hold wood chips.
3To check if fish is done without a thermometer, the flesh should be opaque and separate easily with a fork.
4Be cautious with the internal temperature to ensure food safety: fish should reach minimum 145°F (63°C).
5Experiment with different wood chips, such as cherry or mesquite, for varying smoky flavors.
Equipment Needed
- Smoker or grill with lid
- Wood chip smoker box or aluminum foil pouch
- Food-safe instant-read thermometer
- Tongs or spatula
- Sharp knife
- Cutting board
- Paper towels
Shopping List
- [ ] Whole perch fish, cleaned (about 2 pieces, $8). Choose fresh with bright eyes and no fishy odor.
- [ ] Garlic cloves (4 cloves, $0.50). Select firm bulbs without soft spots.
- [ ] Olive oil (2 tbsp, portion of bottle, $0.50). Opt for extra virgin for best flavor.
- [ ] Salt (1 tsp, pantry item). Use sea salt or kosher salt.
- [ ] Black pepper (0.5 tsp, pantry item). Freshly ground preferred.
- [ ] Lemon (1 piece, $0.75). Pick firm, bright yellow.
- [ ] Wood chips for smoking (50g, $2). Apple or hickory woods offer a nice flavor.
Total approximate cost: $12
Always check the freshness of the fish and the quality of ingredients to ensure the best flavor and safety.
FAQ
How do I know when my smoked perch is fully cooked and safe to eat?
Use a food-safe instant-read thermometer to check the thickest part of the fish. The internal temperature should reach 145°F (63°C). The flesh should be opaque and easily flake with a fork.
Can I substitute perch with other types of fish in this recipe?
Yes, you can substitute with similar-sized whole fish like trout or bass, adjusting cooking time as needed based on size.
What if I don’t have a smoker?
You can use a grill with a smoker box or create a pouch with aluminum foil filled with soaked wood chips and place it on the coals or heat source.
How should I store leftover smoked perch?
Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. Consume within 2 days for best quality and safety.
Is it okay to eat the skin of the smoked perch?
Yes, the skin is edible and often delicious when smoked properly. It becomes crispy and adds flavor.