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Smoked trout

dustoff51
dustoff51 Posts: 1
in EggHead Forum
Looking for the best method & recipe for smoked trout.
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  • SGH
    SGH Posts: 28,988
    dustoff51 said:
    Looking for the best method & recipe for smoked trout.
    When you find it, please share it with me. Thanks in advance. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,988
    edited August 2015
    dustoff51 said:
    Looking for the best method & recipe for smoked trout.
    I know that you asked for a smoked trout recipe, however if you don't find one to your liking, here is a outstanding way to whip up some trout. We use a slightly altered version of this for shrimp as well. Both are beyond good. If you can't see the words, let me know and I will retake the pic. Hope that you enjoy. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Chubbs
    Chubbs Posts: 6,929
    I cooked it en papillote the last time. Excellent
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • SGH
    SGH Posts: 28,988
    Chubbs said:
    I cooked it en papillote the last time. Excellent
    That's a mighty long word brother, going to have to look it up. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • U_tarded
    U_tarded Posts: 2,083
    I've looked into it.  From what I've read sounds like it needs a 1-2 hour brine (salt, sugar, herbs) couple hours dry in the fridge.  Then it can be cold smoked (think lox) or hot smoked until about 140.  Fruitwood, or alder seem to be preference.  I put a 2 pounder whole in the freezer to experiment with. 
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  • SGH
    SGH Posts: 28,988
    U_tarded said:
    I put a 2 pounder whole in the freezer to experiment with. 
    Looking forward to seeing it and hearing your thoughts. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SoCalTim
    SoCalTim Posts: 2,158
    This video is featured on the very front page of this BGE website. I think's exactly what your looking for.

    https://www.youtube.com/watch?v=XHyfx9dX420
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • gdenby
    gdenby Posts: 6,239
    dustoff51 said:
    Looking for the best method & recipe for smoked trout.
    Hi, Dustoff51,

    Can't offer a good answer from your question. Need more info. What kind of trout, a big steel head or a smaller brown. Whole, fillet or steak?

    Cold smoke ( hard but possible), hot smoke (pretty hard, needs really good temp control,) or just cooked in the presence of smoke?

    What flavors do you like? What will be on the same plate w. the trout? Simpler flavors, just one or two are often the best.

    In general, even fresh salmon-like fish benefit from a 10% salt brining. Place the fish in enough water to cover it. Weigh that, then add 10% by weight of canning or kosher salt. Let sit for about 20 min, then drain and pat dry. The fish will come out with a good even texture, moist and flaky.

    Don't cook the flesh much above 120F.

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  • Focker
    Focker Posts: 8,364
    edited August 2015
    Really no recipe for the ones we've done.  Please don't listen to the Bob Ross of BBQ and wrap in "artisanal " bacon...what a Fockstik.

    Just tossed them on fresh with lemon, dill, WOC, low and slow until done.



    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Philly35
    Philly35 Posts: 859
    http://playingwithfireandsmoke.blogspot.com/1995/02/seafood-dry-cure-for-salmon-trout-or.html?m=1
    This is what I do. I go the dry cure route. I've had very good luck with this method. 
    NW IOWA
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  • Philly35
    Philly35 Posts: 859

    NW IOWA
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    SGH said:
    Chubbs said:
    I cooked it en papillote the last time. Excellent
    That's a mighty long word brother, going to have to look it up. 
    Just don't use your 'merican dictionary. :grin:
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • GlennM
    GlennM Posts: 1,445
    I did some steelhead brined overnight (salt, allspice, brown sugar,lemon juice). 200 indirect until flakey. It is delicious, I vac sealed some and it's in the fridge


    In the bush just East of Cambridge,Ontario 
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