Smoked Trout

[maodiver]

Just thought I would pass along my first experience with smoking trout.

It's as good as smoked salmon...at least if you use Eagle Lake Rainbows in the 18-20 inch range. Meat looks like salmon, too.

First time ever smoking fish (light the tail, smoke the mouth ) and it came out durned good. Happy with this one.

Mike

[Lotech]

I had some just yesterday. Darned good eatin'.

[TB Wannabe]

What's your brine recipe? I use about equal parts brown sugar, salt and Rooster sauce. Brine for four or five hours, let the filets dry a bit and then smoke. I use apple and alder mostly.

[Mike Thomas]

Nice glad you enjoyed it.
I use equal parts brown sugar and salt, and some dill, a few knobs of butter and a pinch of pepper, Yum! Any fruit wood is good as is Oak, Tea Tree etc. Some dried herbs in the wood chips can add a bit of flavor as well.
I only keep fish from areas that I know do not produce trout with a muddy taste, Don't like that at all.
All the best.
Mike

[JohnScott]

... is another possibility.

About a dozen years ago, a friend took me fishing on Cummings Lake just south of Ely NV. Similar size rainbow trout on a diet of scuds so the fishies had flesh that was a salmon pink. Excellent eating.

While I still had a good number in the freezer, I decided to try dehydrating them. Thawed them, baked them for about 45 minutes at 350F, and then put them in a food dehydrator set on high ( around 140F as I recall ) for something like 12 hours. Kind of a rainbow jerky, but without any seasoning so it was more like concentrated salmon flavor rather than smoked salmon or trout jerky.

The dehydrated trouts were a major source of nutrition during a five day, four night backpack to .... where else .... Rainbow Bridge National Monument. A quart bottle full of the dehydrated trout lasted all five days with no spoilage, with enough left over for a celebratory snack for all seven people on the backpack.

John

[Kaboom1]

I like to smoke trout...IF I can find papers big enough....

Brad