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Smoked Trout

post #1 of 8
Thread Starter 
Anybody have experience smoking Trout (I know, they're hard to keep lit tongue.gif)? Brine them first? How long in the smoker?
post #2 of 8
I've done trout once and this worked well. Dry brine a few hours to overnight with a mixture of salt and brown sugar plus some chopped herbs or spices if you want. Pack it on fairly thick. Rinse, dry and leave in fridge a few hours to overnight uncovered to dry and make a pellicle. 1.5 hours or maybe 2 in a slow smoker abt 190-200 F was enough for these little trout. I left them whole and propped the cavity open with toothpicks. End temp for the fish about 160-165F. Sugar / salt ratio can vary a lot from 1:1 on up but abt 1:3 or 1:4 I like. I used maple chunks, wouldn't go with any wood too strong.
post #3 of 8
Thread Starter 
Quote:
Originally Posted by JimW View Post

I've done trout once and this worked well. Dry brine a few hours to overnight with a mixture of salt and brown sugar plus some chopped herbs or spices if you want. Pack it on fairly thick. Rinse, dry and leave in fridge a few hours to overnight uncovered to dry and make a pellicle. 1.5 hours or maybe 2 in a slow smoker abt 190-200 F was enough for these little trout. I left them whole and propped the cavity open with toothpicks. End temp for the fish about 160-165F. Sugar / salt ratio can vary a lot from 1:1 on up but abt 1:3 or 1:4 I like. I used maple chunks, wouldn't go with any wood too strong.

Okay......but what's a pellicle?
post #4 of 8
Quote:
Originally Posted by DonnieB View Post

Okay......but what's a pellicle?

A pellicle is sort of like a "skin" that forms over the exposed surface of the fish as it dries after a brine. This is perhaps the most important step when you smoke ANY type of fish. The surface of the exposed meat will become tacky to the touch. This will not only help to keep the moisture in the flesh, but it also is a vehicle that helps "catch" the smoke flavor as it sits in the smoker.

After brining and rinsing, you can leave the fish exposed in the fridge overnight (uncovered) to form the pellicle, or, to speed things up, place the fish on a rack above a drip pan, and place it in front of a box fan for a few hours before smoking.
post #5 of 8
Thread Starter 
Excellent, thanks Guy's.
Edited by DonnieB - 11/22/11 at 8:10pm
post #6 of 8
Thread Starter 
One more question....some of the things I've read say to smoke the fish on a piece of foil. Yeah or nay?
post #7 of 8
Quote:
Originally Posted by DonnieB View Post

One more question....some of the things I've read say to smoke the fish on a piece of foil. Yeah or nay?

I did use a piece of foil under the fish and had one side bent up to try to keep some of the direct heat off the fish. Not sure it's mandatory but I don't think it hurts.

Good luck, let us know how you make out.
post #8 of 8
Thread Starter 
Smoked Trout were a success but i think I've determined I'll take them fried in butter next time. I also smoked up a couple of Salmon filets and they were perfect. Thank's for the good advice.
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