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 Post subject: Re: Smoked Trout
PostPosted: Oct 23rd, '13, 18:59 
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You should always remove the gills from any fish before cooking.... well, unless you do Fayes deep fry method.

My trout harvest to smoker routine is quite simple... catch fish, snap head back to kill, run knife from bum to gill and peel both sides of fish open to expose stomach, dig out what you can and grab gills and pull out from skull cavity (this will pretty much empty the head), then run fingernail down inside spine to remove blood.

At this stage they can be rinsed and put into the brine for smoker the next day or whenver you wish.

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 Post subject: Re: Smoked Trout
PostPosted: Oct 23rd, '13, 19:26 
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job done :cheers: 4 brined up ready for sheoak smoking tomorrow.

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