How to smoke trout?

Mainegg

Neil spent the day fishing in his kayak and had fun by the looks of it



the little one swallowed the hook and so would not live and he kept it. that one is just over 16 inches.
he tossed 10 back and said about 15 got away.
but I would like to smoke these to serve with crackers and cheese? or make dip out of? not just cook for dinner but that dryer smokier flavor? where do I start? searched here on the forum and the hits I got back was more stuffed and baked or cooked to serve for dinner. want these more as an appetizer.

WWSis

Julie, here is a post I did when I smoked brown trout. The ingredients and rough method are there but not the recipe... I've looked briefly but I'm watching the game I'll try to find it. It was really simple and very good.

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&id=872659&catid=1&limit=24&limitstart=0

WWSis

Sweetly Smoked Rainbow Trout

Ingredients :

5 pound rainbow trout

Kosher salt

1.5 Liters soy sauce

2 Cups of brown sugar

1 Cup of honey

2 Tbsp ground pepper

3 Tbsp lemon juice

Cut the trout fillets into chucks about 6 ounces each. Make sure you keep the skin on. Using the kosher salt, completely coat the fish. Set the coated fish in the refrigerator for 12 hours. Be careful not to leave much longer as the fish will become too salty.

Next, remove the fish from the fridge and rinse with water removing all the salt. You will notice the fish has become firm.

Mix together the soy sauce, brown sugar, honey, pepper and lemon juice. Marinade for up to 36 hours (the longer in the marinade, the more flavor). Put the fish in the smoker skin down. For best flavor try smoking using bark-less Alder wood. Do this for six to seven hours. Benchmark time for a small home smoker is 160 degrees Fahrenheit for six hours. A larger smoker may require a longer smoking time.

fishlessman

have you cooked any, do they taste like a trout, lateral line looks like a pollock :laugh: do they have grease like a mackerel, im almost thinking bake, cool, shred, and make tuna sandwiches with a mayo, but have no idea with one of those. those are speckles right

Mainegg

Yes speckled sea trout. they are OK to good but not as firm as our trout we get at home. have cooked them twice on the egg and we had decided we would just release if we caught any more. but someone said they were good smoked and it firmed them up and dried them out a little. kind of mackerly to me but I like OK

fishlessman

i hate mackerel served hot, try baking one with a little smoke and into the fridge, let it sit a day and shred it out with some mayo, celery, bay seasoning and served in a butter fried roll like lobster. wont be lobster, but mackerel is good that way. cant hurt, they are easy to catch anyways :laugh:

Hoss

The ONLY trout I ever eaten that was fit to eat was Smoked Trout,served COLD as an appetizer.I would smoke it,wrap in PW and refridgerate a few days then taste test.If it is still strong,make a spread.

fishlessman

bet you never had macadamia/corn muffin encased deep fried trout with a drizzle of honey :laugh: my favorite trout recipe. most people eat rainbow trout, thats the one found in stores, and found in stocked streams and ponds, i have never found a way to cook those that i like. a girl from cambodia pickled some raw for me once,closest i have been to good eats with one of those foul tasting trouts. somehow they are americas favorite.

Mainegg

thank you we will give this a try

Hoss

you are correct.

cookn biker

Have not read the other post's. Do you remember when I brined all those trout from work. They were really good as a spread.

Richard Fl

Here are some mullet I recently did. They have a little more oil than trout but the idea is the same.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1023852&catid=1

Cooking Biker-Molly link

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=869222&catid=1

MemphisQue

Would love to know how they come out. I have never tried smoking speckled trout.

thirdeye

Counting fish for 5 or 6 fishin'buddies this fall, I smoked around 50 pounds of trout using the dry cure salmon recipe on my site. Most of these were in the 4 to 5 pound range and had a lengths near 20". the cure time averaged 5 hours, then rinsed and rested overnight.



I keep mine on the moist side, and pull around 150° internal. One friend likes his a little drier and I take his to 170°.



The biggest gripe folks have with trout are the bones. So I remove all of them. After you fillet them the rib bones are easily cut away, then use some needle nose plires to get the pin bones out. I prefer to keep the skin on the fillets.

rcone

Thirdeye, have you tried your recipe with whole fish?

RedSkip

25" Trout I caught this morning, slamming the San Juan Worms... 

Carolina Q

Crap. I thought Jules was back.