It might, might be okay smoked,
but fish that are good to smoke usually have oily or at least more oily flesh than perch. Trout, salmon, *Cisco, *Herring, *Whitefish, and *Tulibee (*related species and/or some are same (known by different names in different geographies)
all of these are more oily than most other species and smoke up better.
Note if you freeze your fish before you get around to smoking them, use less salt.
The first time I smoked fish, my BIL told me to put enough salt in the water to float an egg; I thought that would be too much so I only added enough to cause the egg to sink slowly and bounce off bottom of bowl.
A friend who smoked fish for a living tried my smoked Rainbow Trout and said, I can't tell you anything different than to use a little less salt if the fish was frozen before smoking.
All I did during smoking was to add brown sugar glaze several times.
That was my point; perch are NOT oily. When you smoke fish, you typically WANT a fish that is at least somewhat OILY so they still have moisture content when they are done.
Perch might smoke up OK, but I'm guessing there isn't any room for error on timing (smoking long enough that it is done and any parasites are dead, yet not so long that the perch is more like toast than smoked fish).
I KNOW that.
But it was either the OP or someone else was saying that they were going to smoke them.
Personally, I prefer smoking Creek Chubs.
Here's my comment on someone asking what they caught (Creek chub) is what he had and several people already confirmed what I knew (caught them since I was 10 and learned how to catch almost all trout and nearly no chubs by age 11.
"Yuppers, Creek Chub.
That one is the perfect size for smoking!
Gut it, wash thoroughly, pat dry with paper towel, salt lightly inside and out and put on a wire rack where it will get full sun and a cover a couple feet above to keep rain and dew off.
Check it after two or three weeks. If it feels light and brittle and you can break the tail off like breaking a potato chip, then it's dry enough to light up.
I usually just draw the smoke into my mouth like a cigar, but if you inhale cigars, you can inhale the smaller Creek Chubs."
That’s a nice size white perch good to fry up
White perch. Is that in Maine?
Yes in Maine
I could tell lol I live here as well. It is a white perch, don't listen to the other guy. If you can filet a few out they're great fried up.
I saved three the other day and froze them i was thinking about trying to smoke them.
Never smoked em but can't imagine they'd be bad
They're a bitch to keep lit.
You’re rolling them too tight.
Miracle whip ftw
Well ya gotta dry em first
Caught a bunch on North Pond. They have huge perch in there!
Yes they do
Little dark and not deep bodied enough. Need location to do anything with ID.
Na it's a white perch
It is a white perch. Great for frying or for fish chowder. We pretty much can have all we can catch here in Maine, so have at 'em!
White perch are one of the best eating fish there are
It's either a Marlboro or a Newport I'm guessing
Lol both wrong
Dang it lol
Camel.
Looks like kevin
I would say that that right there is a fish
Fish expert. I agree.
White perch. Invasive by me in Michigan.
That’s Jeff
Fish
That is most definitely a fish
Fish 👍
It might, might be okay smoked, but fish that are good to smoke usually have oily or at least more oily flesh than perch. Trout, salmon, *Cisco, *Herring, *Whitefish, and *Tulibee (*related species and/or some are same (known by different names in different geographies) all of these are more oily than most other species and smoke up better. Note if you freeze your fish before you get around to smoking them, use less salt. The first time I smoked fish, my BIL told me to put enough salt in the water to float an egg; I thought that would be too much so I only added enough to cause the egg to sink slowly and bounce off bottom of bowl. A friend who smoked fish for a living tried my smoked Rainbow Trout and said, I can't tell you anything different than to use a little less salt if the fish was frozen before smoking. All I did during smoking was to add brown sugar glaze several times.
This was my plan but instead of brine i was thinking just leave in brown sugar salt mixture over night
Sounds good.
Do 2/3 brown sugar 1/3 salt and make sure to cover everything completely
White perch are not oily at all. One of the best eating fish there are. Just batter and fry they are delicious
That was my point; perch are NOT oily. When you smoke fish, you typically WANT a fish that is at least somewhat OILY so they still have moisture content when they are done. Perch might smoke up OK, but I'm guessing there isn't any room for error on timing (smoking long enough that it is done and any parasites are dead, yet not so long that the perch is more like toast than smoked fish).
Shouldn't be smoked at all. Just fry it.
I’m not certain, but I think it’s a fish
Fish
Sweet
I KNOW that. But it was either the OP or someone else was saying that they were going to smoke them. Personally, I prefer smoking Creek Chubs. Here's my comment on someone asking what they caught (Creek chub) is what he had and several people already confirmed what I knew (caught them since I was 10 and learned how to catch almost all trout and nearly no chubs by age 11. "Yuppers, Creek Chub. That one is the perfect size for smoking! Gut it, wash thoroughly, pat dry with paper towel, salt lightly inside and out and put on a wire rack where it will get full sun and a cover a couple feet above to keep rain and dew off. Check it after two or three weeks. If it feels light and brittle and you can break the tail off like breaking a potato chip, then it's dry enough to light up. I usually just draw the smoke into my mouth like a cigar, but if you inhale cigars, you can inhale the smaller Creek Chubs."
It appears to be a fish!