I’m been hitting one of those ponds Oregon stocks for put and take trout after work. Something mild. Just when I thought my fav fish just couldn’t get any better…..bam! This may be my new summer hobby! If you are freezing some, stuff paper towels in the fish’s cavity to keep out air, which can cause freezer burn over time. Matt: A little, yes. This site uses Akismet to reduce spam. You then need to dry the fish in a cool place. This helps the smoke adhere to the trout. Serve hot or cold. Prior to this, I’d only done big filets. How long to smoke? Matthew: Use the same recipe for salmon and trout. Hey there. If using dry salt method do you wash the Salt afterwards or just wipe it off? I tried the tip about swapping out a little bit of the brown sugar for garlic and pepper. Patrick: Roughly a week or so, maybe a bit more. Is there a reason why the trout brine is substantially more dilute? I have used your smoked salmon recipe many times and was looking to add in a few trout filets this time to my salmon (will give the trout less smoking time). Used pecan wood. Hot smoked trout, caraway roast beetroot, soft boiled eggs and mustard and dill crème fresh. Your info will be appreciated. Whole Salmon or Trout Fillets Smoked Trout Brine. Obviously. This looks fantastic and I’m dropping my trout in a brine now. I have used rosemary, thyme, and sage. Thank you for the recipe. I am going to use your recipe this weekend to make wild duck hunters sausage. Brine. Log In to your account to view and add notes to this recipe.Don't have an account? I marinated in a clip bag in the morning. Line the base of a wok with a double layer of foil and fill with tea mixture. The trout has just the right amount of smoke and are very delicious. I’ve simply smoked trout over alder wood in a charcoal ceramic cooker. All of the amounts, time and temperature were perfect! Did brush the skin with Yoshiko sauce (but not the meat). PERFECT ? I’ll big into the smokey flavor in fish…. Thank you for all that you do. That one stayed fine while smoking. As an Amazon Associate I earn from qualifying purchases. That’s a decision largely based on how many fish you are smoking, and what sort of containers you have. Thanks as always for this recipe. I’m not a huge fan of trout but this recipe changed my thoughts for sure. For dry salting, generally about 1 to 2 hours. I would not go more than 4 hours with such little trout. I figured the salt/sugar content would be close. Remove the fish from the brine and pat dry. Simply butterfly the trout, brine for an hour, let it smoke then serve it up hot or cold. For optimal flavor, use Super Smoke if available. The small one. Delicious as is, but you can flake the meat and mix with cream cheese and a little chives for a cracker spread. Deuce: I do. as, well, I don’t really like the taste of anything fishy. Freaking awesome flavor. https://www.sbs.com.au/food/article/2013/11/08/10-ways-smoked-trout This recipe will be on my regular rotation for years to come. For most of the country, smoked trout means smoked whole trout, not the big slabs of fillets Salmon Nation is accustomed to. Read recipe notes submitted by our community or add your own notes. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. This easy smoked trout recipe allows the fish and smoke flavors to shine on their own. Can’t wait to try this again. It was delicious! I set them in the fridge in a rack overnight. https://www.gourmettraveller.com.au/.../the-cheat-hot-smoked-trout-2164 Hi Hank, I am new to smoking, infact my smoker is due to arrive in a couple of hours time and it will not have a thermometer that will allow me to control the heat. Start to finish, smoking trout is as easy as 1-2-3. Serve hot or cold. Jasmine tea-smoked rainbow trout Combine ½ cup jasmine tea leaves, ½ cup long-grain rice and 2 tbsp brown sugar. Obviously this takes a mess of trout – I only have about 8 I’ve kept frozen looking for the right recipe. Smoked for 3 hours. I prefer alder, but oak or fruit woods are good choices, as is maple. I loved it. Stan, Had some leftover frozen trout no one wanted, so I tried your recipe. Follow me on Instagram and on Facebook. Smoke. If it does, set a tray of ice in the smoker. I didn’t quite get the pellicle I was hoping for but it didn’t seem to have a negative impact on the final product. Put the fish in the smoker, hanging or on the grates, and get a nice cool smoke going. I want a few vacuum sealed to try as halibut bait this spring. When trout are removed from brine is it normal that they are slimy? Used this for the Kokanee we caught…. What’s the best way to eat these? Hank, I tried this yesterday and it was fantastic! © 2020 Hunter Angler Gardener Cook, All Rights Reserved. You need this step to create a tacky, sticky pellicle on the outside of the fish. We have lots of kokanee up here in Idaho. These days, with my brand of pellets, I run pretty steady at 157-160 on the smoke mode. But honestly, if you are in love with mesquite or something heavier, go ahead and use it — you won’t be smoking your trout very long anyway. But mostly I use rainbow trout from the Sierra Nevada. The finished product was excellent with mild flavors boosted by the seasonings. Brine the trout in the refrigerator for 60 minutes. W.E. I have a bunch. Do not let the temperature get above 225F. I wish I could post pictures. Enjoy! Came home from work and started up the smoker. how can i do the dry brine style i just bought 1 trout to try and a whole salmon fillet for my father. I have to say, in the end, surpassed all expectations. If you want things to move even slower, set a tray of ice in the smoker. I used the dry salt method for 2 hours and 90 minutes at 150-175 F with apple wood. Greaves: The meat comes right off the bones, if you lift it off from the head towards the tail. We get a lot of big trout here in the West. I like the temperature to be somewhere between 175°F and 200°F. First, you need trout. A simple salt and sugar liquid to add flavor and moisture. For the Brine: Combine one gallon water, brown sugar, soy sauce, salt and pepper and stir until salt and sugar are dissolved. Todd: As you can see in the recipe, four. Wish I could post a picture because it was beautiful as well. When you freeze these fish, do you freeze them whole or do you debone the meat and freeze it? AMAZING!!!! Smoking is an art, and you need to be attentive to it until you learn the idiosyncrasies of your smoker. For any salmon or steelhead I’ve done, I’ve just brined in salt only (1 cup table salt/gallon) and cooked on the Traeger ‘smoke’ setting until 145 IT. Great post – thanks for the info. I concur with placing something in the body cavity to keep it open for smoke to get inside the fish, but I take it a step further. I served this at a party last fall and the guests just demolished it. Thanks so much for the great recipe! Kept having to adjust to keep it under 225f. I followed the directions as closely as time allowed. Mix the salt and sugar with a gallon of water and stir to dissolve the salt and sugar. I am smoking my first batch of trout tomorrow. Almost impossible, in fact. I prefer fish from about 10 to 20 inches, gutted and gilled. You can hang your trout as I do in the picture, but you will need to leave the throats intact, like the fish on the left.