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Trout...Smoked to Perfection!
Trout are a common species of fresh water fish caught all over the world. Up here in the Pacific North West smoked fish is a favorite of many people. The smoking procedure for these tasty little guys is short and simple. Their average size is about 8 to 10 inches, which allows you to reduce the preparation time. A basic brine made of ½ cup of non iodized salt and ½ cup of sugar dissolved in ½ gallon of cold water will work. You can add spices, herbs or various kinds of sauces to give the brine your own special touch. Brine the fish anywhere from ½ hour up to 2 hours. If you go much too longer, you run the risk of the fish becoming too salty. Once the fish is brined, remove it, rinse with cold water and pat dry. Allow the trout to air dry on a rack until it becomes slightly tacky. Now its ready for the smoker. Do to the relatively small size of this fish, the smoking time can be as short as 1hour up to about 4 hours depending on how moist or dry you like your fish. I like smoked fish on the moist side, so I start with the smoker at about 150 degrees for the first hour of cooking time. I then raise the temperature to 200 degrees. After ½ hour at 200 degrees I check the fish for doneness. If it’s not done, another ½ hour usually does the job. This culinary treat makes a great main course for any meal. It can also be made into excellent dips or used in sauces for pasta dishes. Its uses are limited only by your imagination. Is fish on your menu? If it is ... lets get smoky!
Smoked Halibut … sweet, delicate and delicious.
Smoked Smelt
...give it a try.
Return from trout to smoking fish
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