Smoked trout revisited

doggin coyotes

doggin coyotes

Well-known member
Smoke em if ya got em baby!! I may never eat a rainbow trout fried or baked ever again. Smoked trout are VERY tasty. THANKS to the guys that offered some tips on smoking trout!

I was going to try and smoke the fish whole, but due to their size and after a bunch of Google reading I decided to fillet em. I figure if I fillet a couple hundred more I outta be half way decent at it. *Maybe*. My wife claims I got a little better on each one. God bless her. My fillets are a work in progress.

Soooo, I did some that marinated 12 hours in a simple wet brine (salt, brown sugar, soy sauce) and did some using a simple dry rub (salt, brown sugar). Don't know which one I like better. Both are killer. Dry rub is easier.

Experimented with lightly rinsing off after the brine (or rub) or not rinsing off. Not rinsing off is a *lil bit* to salty for me and the wifes taste buds. I'm sure some would like it that way. I'll be rinsing from now on.

Experimented with times in the smoker. I left some in pretty dang long (to long I guess) and the fillets shrunk up a tad and the meat got pretty dry. I would describe it more like a fish jerky. My wife calls it trout candy.
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IT'S DAMM GOOD!

Some I smoked about 3 hours (tried to keep smoker around 140 degrees), some I smoked about 1 hour (hotter, around 200 degrees).
Both ways, the fillets were DAMM GOOD.

The jury is still out. Every way I've tried smoking them they have came out DAMM GOOD!
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Thursday catch.
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Just outta the brine and some drying time before going in the smoker.

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Being smoked.

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Out of smoker. (Forgot to mention, DAMM GOOD)

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The only smoked fish I have had the privilege to enjoy was either whitefish or whiting. I'm pretty sure it was
whiting. That was about 35 yrs ago. The thought of that smoked fish makes my mouth water to this day.
I'll bet that smoked trout is pretty darn good.
 
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Yummy... wonder how catfish would be with the same sort of treatment? We've been catching quite a few 5 - 10 pound channel cat lately.
 
"The jury is still out. Every way I've tried smoking them they have came out DAMM GOOD"

And there's the rub
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enjoy the pun.

That fish looks awesome.

I like the dry rub and I have to agree with every thing you said. Some folks like the fish very dry with a cold wobbly pop and some like it more moist.

I do a bunch of sockeye in the fall and sell them. I find a simple recipe salt and brown sugar and a variety of smoke times and you can make everyone happy.
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I don't like them real salty and I don't like rinsing, so I use a dry rub, cut back on the salt and increase the smoke time at a lower temp. Then I finish up at a higher temp at the end.

I have a large smoker so I'm working on a menu to fill it up for load. Back bacon, pastrami, and smoked trout so far are scheduled for the 'spa'
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GC, we don't have catfish here but if you fax me one up I'll try smoking it.
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How do you keep them lit, you must roll them pretty tight.
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. Just kidding. I've had smoked trout before and it is indeed tasty.
 
I live where the deer and the antelope roam, and the skies are not cloudy all day. Hey I could write a song about it.

Driveby shootings here mean you pull over and poke a coyote.
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Originally Posted By: RedfrogI live where the deer and the antelope roam, and the skies are not cloudy all day. Hey I could write a song about it.

Driveby shootings here mean you pull over and poke a coyote.
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LOL...
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