Simply delicious smoked trout

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02-22-2011, 02:16 PM
Thisfool

Simply delicious smoked trout

ok so i smoked some trout that i caught this weekend and it cam out toooooo good to not share.

the brine was super simple. (i like the flavor of trout so i try not to over season it during any cooking style). sorry i did not use any measuring tools just a larger table spoon i guess a soup spoon is what i used to measure.

Fish prep

- fillet trout leaving the skin on and rinse well.

-Brine
for every quart of water. (4 cups of water)

1. one modest spoon full of kosher salt.
2. one decent sized spoon full of plain white sugar
3. two heaping spoon fulls of brown sugar.

Prep and cook.

1.combine all ingredients and mix until all ingredients are dissolved.

2.in a container that will allow fish fillets to lay completely flat and not over lap. submerge fish in brine. make more brine if needed so fish is completely submerged. Cover and place in fridge for 24hours.

3. remove from brine gently pat dry and place on racks.

4. sprinkle a small amount of table salt, pepper and brown sugar on fish.

5. Let stand for 45min or until fish is at room temperature and a glaze has formed on fish.

6. preheat smoker to 200 degrees, (I used hickory chips).

7. Place fish skin side down directly on to the racks or what ever cooking surface your smoker uses. (do not use foil)
-this is where it will very for you, the fillets i used were from one 6lb and one 3lb trout. I smoked my fish for approximately 2.5 hours. the fish was completely done but to different degrees of done. both the larger fillets and smaller fillets were fully cooked and very moist. How ever the larger fillets by comparison were much more moist very juicy in fact when i brought them out the larger fillets where dripping. I would of liked to to maybe left the larger fillets in for about another 30 to 45 minutes.
-so basically for a 2.5-3lb trout fillets 2.5 hours at 200 degrees would be perfect for a very moist fillet, and for a larger fish 3-3.15 hours at 200 degrees would be perfect for a very moist fillet .

I know it is a super simple recipe but please dont turn your nose up to it. after taking one bite i decided i will only be smoking my trout with this recipe from now on it truly was incredibly delicious.

so enjoy and pleas share any feed back you might have:Dancing Banana:
02-22-2011, 05:07 PM
Hometown

Thats how I did a batch last month and the guys at work devoured it. good stuff
02-22-2011, 05:10 PM
Thisfool

Quote:

Originally Posted by Hometown

Thats how I did a batch last month and the guys at work devoured it. good stuff

super simple but super good.
02-22-2011, 05:15 PM
the killa fish taco

let see some pix....
02-22-2011, 05:18 PM
Thisfool

lol um its all gone. i can dig the skins out of the trash if you want lol

o so whats up with that sandbar
02-25-2011, 12:19 PM
Sparky70

What Kind of papers U use when U smoke trout ?
03-09-2011, 11:44 PM
stocker

thanks for the info. i've had both smoked salmon and trout that are too salty. your recipe looks about right. i'll give it a try for sure. firstly, i'd better catch some trout!
02-16-2013, 08:51 PM
Karyn

What kind of smokers do you guys/gals have? I've been looking at purchasing one- there's a ton of choices! Thx in advance.
02-17-2013, 01:40 AM
shiromaguro88

I would recommend the propane operated units. I started off with a charcoal unit but I found it too diificult to adjust the temperature and later converted it to electric however if I used an extention cord it would not get to the right temp. You should get one that you could smoke a turkey in it. I could not believe how great my turkey came out. You should try different types of wood for different kinds of meat.
02-17-2013, 03:13 AM
flybynight

Good choice, except I use Alder or Apple chips to smoke mine.
Can I have some ?
02-17-2013, 07:42 AM
DEVOREFLYER

1 Attachment(s)

Nothing better than smoked fish unless its wild game jerky or sausage. I have used this smoker for over 30 years, in fact I have two of them. I have cooked whole turkeys in them. Nothing better than a brisket on the bottom rack with a couple of racks of ribs on the top rack bastin' them and a couple of cans of Dr Pepper in the drip pan and hickory chips smokin'. Yum, yum....

http://oldsmokey.com/Products/OSES/o...icsmoker.html#

Attachment 39167
02-17-2013, 11:15 AM
Karyn

Thanks a bunch for the advise... I've decided to get an electric Masterbuilt. I have to figure out the chips next. There's some great info out there... I'm thinking I should try a some ribs, and a brisket. I would like to try fish too-not that i need an excuse, i know what im going to be doin' tomorrow! Any advise is appreciated. Thanks again.
02-17-2013, 11:22 AM
Karyn

Quote:

Originally Posted by DEVOREFLYER

... a couple of cans of Dr Pepper in the drip pan and hickory chips smokin'. Yum, yum....

http://oldsmokey.com/Products/OSES/o...icsmoker.html#

Attachment 39167

So, silly question- are you putting the Dr. Pepper in for the sweetness? One website says to use7 up... Another says to use Cherry Coke.

And what's your experience between apple chips and hickory chips? Can you really "taste" a difference between the two?

:) thanks for your help.
02-17-2013, 12:07 PM
DEVOREFLYER

Karyn the choice of wood chips is usually a personal matter. However mesquite and hickory is stronger and better with red meat and wild game. Fruit wood and oak is better for poultry and fish and does not over power them. You can even use pecan shells. What you put in the drip pan will add some flavor to what your cooking, the liquid in the drip pan will also keep the meat from drying out a high temperature or long cooking times. A friend puts a little Jack Daniels in his drip pan I prefer to just drink mine however. A thermometer and an adjustable temp control is a must if you want to have the most control over what you are smoking. And do not forget that vegies can be cooked in the smoker also just add them later, smoked corn on the cob, summer squash and even potatoes are killer.
02-17-2013, 01:08 PM
Thisfool

Quote:

Originally Posted by Karyn

What kind of smokers do you guys/gals have? I've been looking at purchasing one- there's a ton of choices! Thx in advance.

i have a locker style propane smoker and a smoker i made out of a 55gal drum that burns charcoal
02-18-2013, 10:15 AM
HBAR

Quote:

Originally Posted by Thisfool

ok so i smoked some trout that i caught this weekend and it cam out toooooo good to not share.

the brine was super simple. (i like the flavor of trout so i try not to over season it during any cooking style). sorry i did not use any measuring tools just a larger table spoon i guess a soup spoon is what i used to measure.

Fish prep

- fillet trout leaving the skin on and rinse well.

-Brine
for every quart of water. (4 cups of water)

1. one modest spoon full of kosher salt.
2. one decent sized spoon full of plain white sugar
3. two heaping spoon fulls of brown sugar.

Prep and cook.

1.combine all ingredients and mix until all ingredients are dissolved.

2.in a container that will allow fish fillets to lay completely flat and not over lap. submerge fish in brine. make more brine if needed so fish is completely submerged. Cover and place in fridge for 24hours.

3. remove from brine gently pat dry and place on racks.

4. sprinkle a small amount of table salt, pepper and brown sugar on fish.

5. Let stand for 45min or until fish is at room temperature and a glaze has formed on fish.

6. preheat smoker to 200 degrees, (I used hickory chips).

7. Place fish skin side down directly on to the racks or what ever cooking surface your smoker uses. (do not use foil)
-this is where it will very for you, the fillets i used were from one 6lb and one 3lb trout. I smoked my fish for approximately 2.5 hours. the fish was completely done but to different degrees of done. both the larger fillets and smaller fillets were fully cooked and very moist. How ever the larger fillets by comparison were much more moist very juicy in fact when i brought them out the larger fillets where dripping. I would of liked to to maybe left the larger fillets in for about another 30 to 45 minutes.
-so basically for a 2.5-3lb trout fillets 2.5 hours at 200 degrees would be perfect for a very moist fillet, and for a larger fish 3-3.15 hours at 200 degrees would be perfect for a very moist fillet .

I know it is a super simple recipe but please dont turn your nose up to it. after taking one bite i decided i will only be smoking my trout with this recipe from now on it truly was incredibly delicious.

so enjoy and pleas share any feed back you might have:Dancing Banana:

So am I correct when saying it would take even longer for a fish ummmm lets say over 7lbs? :LOL: :Big Grin: :Razz: just kidding buddy
03-01-2013, 07:46 PM
Karyn

I ordered the smoker on line from Wallyworld...just picked it up. Going to try it out this weekend :) thanks for the help :)
03-06-2013, 09:09 PM
Karyn

I followed the directions to a tee... Already soaked and ready to smoke :)
3 hours later...
Yummy!
The only thing I would have done different- spray non stick cooking spray. Oh, I used apple chips too.
Simply delicious!

Pictures didn't work? I'm confused....but he fish was delicious!!!

The photos worked :)
01-08-2014, 04:22 PM
vanillagurilla

I marinate mine in LA choy teriyaki sauce for 24hrs :)