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trout questions

RandmanRandman Posts: 31
edited 1:34PM in EggHead Forum
I have two freshly caught trout ( yesterday ) that I would like to smoke this afternoon. Nothing fancy, just fish and a little smoke. I could use some advice on temp, time and wood. I do not have any alder, but have lots of others.


  • PainterPainter Posts: 464
    This one is a proven winner

    [ul][li]smoked trout[/ul]
  • randman, I just made some butterflied whole trout filets.
    wash and pat dry - seasoning of your choice - brushed with melted butter and juice of half lemon - place in aluminum foil or better yet a vegetable/fish grill accessory well oiled with pam or whatever - cook at 250 degrees for 5 to 8 minutes per side - closer to 5 as you do not want to over cook - excellent - 'I guarantee' good eatin' - art

  • djm5x9djm5x9 Posts: 1,342
    randman:[p]I brush with olive oil and season the fish with Lawry's or salt and pepper and cook direct on the grill between 300º to 350º and add some wood chips. Go light with the wood as you may not want to obscure the delicate taste of the trout.[p][p] <img scr=>[p] [p]<img src=>[p][p]Everything is off the grill except the rice. If these embedded pictures do not come out, the links are here:[p]

  • MarvMarv Posts: 177
    Art Cantu,[p]I myself love the wood smoke flavor, as my pro units are all smoker/bbq's. Using the receipe above, I would use a light flavor wood such as oak, pecan or maple if you have any of these. Hickory and Mesquite are too heavy. Then prop the fish open so the smoke gets to the inside real good.[p]marv

  • djm5x9, looks GREAT, any left for a quick taste ?
  • BobbyGBobbyG Posts: 67
    I hope this is not a silly question. I do some fly fishing for trout about once or twice a month from spring to fall. The thing is, I never keep the fish. I'd like to keep a couple of rainbows to put on the egg but need some advice for cleaning and preparing the fish for the egg. can you give me any help ? Thanks, BobbyG

  • BobbyG,[p]Use an electric knife to filet the fish. This is done by starting at the head of the fish and working towards the tail. Start the first cut below the fin and gone down to the bone . Follow the bond with the knife to the tail but don’t not cut all the way through. Stop and flip the piece of meat over and them use the knife to cut the skin off. When you have a filet of meat, cut the rib section ( not use in the 3/2/1.5 method) off and throw away. I usually take and marinade the filet in soy or crab boil and smoke with alder on a cider plank. Either way you can’t go wrong.[p]KT[p]
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