Preparing perch for the "smoked" begins 1-3 days before the main cooking. That is, the prepared fish (clean, gutting, my) RUB with salt and optional spices (I do without spices). According to the book of recipes to AG, at the same time the fish should be applied, and smoke seasoning. But I put liquid smoke in the next stage (see next step), I like that better. After the fish is rubbed, it needs to be folded into an enamel or glass dish and put on top of oppression. Then put into the refrigerator for 1-3 days. But now instead of an enamel or glass dish, I use vacuum bags. Ie grated salt fish are sealed in a package and sent to three days in the refrigerator. Oppression do not put.

Three days later. Carefully slice open the package with one hand and poured the resulting liquid, perch remains inside the package. Then I put on bass liquid smoke (perch still in the package) and leave for about 1 hour.

Later one hour. Put the perch on average lattice aerogrill (I Khotter), close the lid and put the program: temperature: 65 degrees, fan speed: low time: 30 minutes There is a second method for the x/K to be installed first 20 minutes at a temperature of 65 degrees and low fan speed, and then establish a further 10 minutes at 95 ° C at medium fan speed. But personally, I perch x/K more like to put on the first method. But cod is better why something happens in the second method.

After cooking perch get, spread on a plate and eat! In the recipe book they write that after cooking the fish can be lubricated with vegetable oil. But I don't, I don't like. But it's all a matter of taste, try it, suddenly someone will like it.

Broke one perch to show what's inside. But from the photo on the computer looked, but it was not very good. Now have nothing to photograph - all the fish eaten)))