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Thread: Simply delicious smoked trout

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  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
    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 ?

  8. #8
    Join Date
    Sep 2011
    Location
    Devore Heights, CA
    Posts
    3,524

    Default

    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#

    Click image for larger version. 

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  9. #9
    Join Date
    May 2011
    Location
    LA/Orange CO area
    Posts
    459

    Default

    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.

  10. #10
    Join Date
    May 2011
    Location
    LA/Orange CO area
    Posts
    459

    Default

    Quote Originally Posted by DEVOREFLYER View Post
    ... 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#

    Click image for larger version. 

Name:	old smoky.jpg 
Views:	148 
Size:	16.2 KB 
ID:	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.

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