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Thread: Simply delicious smoked trout

  1. #1
    Join Date
    Sep 2009
    Location
    La Puente
    Posts
    1,748

    Default 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

  2. #2
    Join Date
    Mar 2009
    Location
    s.p
    Posts
    1,864

    Default

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

  3. #3
    Join Date
    Sep 2009
    Location
    La Puente
    Posts
    1,748

    Default

    Quote Originally Posted by Hometown View Post
    Thats how I did a batch last month and the guys at work devoured it. good stuff
    super simple but super good.

  4. #4

    Default

    let see some pix....

  5. #5
    Join Date
    Sep 2009
    Location
    La Puente
    Posts
    1,748

    Default

    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

  6. #6
    Join Date
    Apr 2004
    Location
    Ridgecrest, Ca.
    Posts
    1,569

    Default

    What Kind of papers U use when U smoke trout ?

  7. #7

    Default

    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!

  8. #8
    Join Date
    May 2011
    Location
    LA/Orange CO area
    Posts
    459

    Default

    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.

  9. #9
    Join Date
    Jan 2013
    Location
    palm springs
    Posts
    156

    Default

    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.

  10. #10
    Join Date
    Sep 2012
    Location
    VERY HIGH DESERT
    Posts
    166

    Default

    Good choice, except I use Alder or Apple chips to smoke mine.
    Can I have some ?

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