How To make Hot Smoked Trout
Stephen Ceideburg 1 Red-meated trout, 2 to 3
-pounds 2 ts Kosher salt
2 ts Sugar
1 c (approximately) hardwood
-smoking chips (preferably -alder or fruitwood) Filet the fish (or have the fishmonger do it), leaving the skin on. If you want a completely boneless filet, use tweezers or clean needle-nose pliers to remove the dozen or so pin bones running down the middle of the filet near the head end. Place the filets skin side down in a glass or stainless steel baking pan or other deep dish. Combine the salt and sugar and sprinkle a generous layer all over the fish, more thickly on the thickest part of the meat, a little less on the tail and edges. Use about a tablespoon in all for a 2-pound fish, the full amount for a 3-pounder. Cover and refrigerate 8 hours to overnight. Drain off any juices that have collected in the pan. Add cold water to cover, let stand 15 minutes, drain, and repeat. Drain well and pat dry with paper towels. For a smoother surface, lay the filets on a wire rack in a cool, breezy place for 15 minutes to dry. Build a small charcoal fire (10 to 12 briquets) at one edge of a covered grill and let it burn down until covered with gray ash. Meanwhile, soak 1/2 cup of the smoking chips in water. Cover the grill and adjust the vents on the top and bottom to maintain a temperature of about 200 degrees F. Drain the chips and add them to the coals; replace the grill
with one handle nearest the fire, to facilitate adding smoking chips. Lay the filets on the opposite side from the fire, with the thickest parts nearest the heat. Cover and cook until the fish is opaque, 30 to 40 minutes. Add some dry smoking chips to the fire every 15 minutes or so to maintain smoke and heat. Serve hot or cold. PER SERVING: 285 calories, 36 g protein, 0 g carbohydrate, 15 g fat (3 g saturated), 105 mg cholesterol, approximately 240 mg sodium, 0 g fiber. From an article by Jay Harlow, The San Francisco Chronicle, 7/1/92. Posted by Stephen Ceideburg -----
How To make Hot Smoked Trout's Videos
Hot Smoked Trout & Bacon Fried Potato Salad
We went down to Ellerdine Lakes in Shropshire to catch a rainbow trout, stopping off on the way to pick up the bacon on the planet from Morgan's Butchers for a little lakeside cook up for lunch.
Trout cooked slowly in the smoke of local beechwood on the Kadai Asado Cross, using the Meater for perfect results.
Enjoy
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THE BEST SMOKED TROUT (SUPER EASY)
The best smoked trout: Super easy and delicious recipe. JD Richey from @fishwithjd gives you step-by-step instructions on how to smoke trout that comes out AMAZING!
He's using a Camp Chef Woodwind pellet grill (link to smoker: but this recipe works great on any smoker from an electric Little Chief to a converted freezer.
Whole smoked trout...simple and tasty (recipe, catch and cook)
Smoking trout whole in the Camp Chef Pellet Smoker is a no-brainer way to produce great tasting fish. It can be eaten as-is, blended in a variety of fish dips, or chunked and used in pasta/salad, etc.
MeatEater Recipe: Smoked Trout
Smoked Trout
Ingredients:
¾ cup kosher salt
½ cup granulated sugar
¼ cup brown sugar
¼ cup honey
8 cups lukewarm water
6 whole trout, up to 13 inches long, gutted, gills removed
1 (8-inch) length cotton kitchen twine for each fish, tied into a loop (optional)
Specialty Equipment:
Smoker
Methods for the brine: In a non-metallic container big enough to hold the fish, combine the salt, both sugars, honey and the water and whisk vigorously to dissolve the ingredients. Chill the brine. Thoroughly rinse the trout and submerge them in the brine, using a plate to weight them down beneath the surface. Brine for 6 to 8 hours in the fridge.
Discard the brine and rinse the trout again. Pat the fish dry with paper towels and place them on a cooling rack in the fridge until they feel tacky to the touch. Two or three hours should do it.
If using a chamber smoker with adequate space, consider suspending the trout. For each fish, place the belly of a loop of twine across the back of its neck and pass the sides of the loop under the fish’s gill covers and then push the knotted end out of the fish’s mouth.
Prepare your smoker and preheat to a temperature of approximately 170°F.
Fruit woods such as apple or cherry are ideal. If possible, suspend the trout in the smoker at least 10 inches above the heat source. If not, place them on wire racks so there’s plenty of room between the fish. Begin checking the fish at around 3 hours. When done, the ends of the tail and other fins will have turned dry and crispy. The skin should easily peel away. It should seem that the flesh would easily slip away from the ribs and spine, leaving bare bones. Remove the fish from the smoker and allow to cool enough that they can be handled comfortably. These trout are best when served within a day or two, though you can wrap them in foil and store in a fridge for a week or so. For freezing, chill the fish thoroughly and vacuum seal.
Cooking Game: Smoked Trout brought to you by Weston
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How to cook smoked trout.
Ever wondered how to cook smoked trout? Well here is a video demonstrating just how to do it.
Many people believe that the best way to eat trout is by smoking them first.
Filmed with:
My smoker box:
The Simple Secret To DELICIOUS Hot Smoked Fish (A Fast & Easy Way To Smoke ANY Fish!)
I've been asked _SO_ many times to share my method for smoking fish, so here it is! And if you'd like to have a crack at making the amazing smoked fish dip shown in the clip, here's the link to it:
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