Smoking Trout

himzol

Hi Folks,

I notice that a number of you have been smoking trout. I was wondering, what preparation if any there is before putting them in a smoker?

Besides gill and gut, Do you bother to scale them? Do you place them in a brine for any length of time? If so, then what sort of solution are we talking about?

I plan to do some in a weber this weekend, never having smoked fish other than a few tommies (Australian Herring) in a make shift smoker on a beach, I really would like to get this right.

Himzo.

ajajaj

We would just rub brown sugar inside a whole trout, and the come out great, but http://www.fishsa.com/smokefsh.php has a decent method that works good too

aquamad

I am tempted to say that its easier to smoke a ciggy... but I will resist

We would gut, and scale, salt and olive oil, then smoke ... when it came out we would grab the head and snap it back, and the skin would just come off (getting hungry now :shock:

)

Boris01

I take the heads off and gut , but dont worry about the scales as they peel off with the skin when smoked

then I line their insides with passionfruit and leave in the fridge till Im ready to cook

ran out of passionfruit so last night I tried honey and soy , couldnt taste it at all , maybe the smoking nullifies the flavour

eagle

I have just finished building a smoker, it is a hot & cold.
I have just finished cold smoking 4 trout, ceative1thought they looked ok.
When i get a chance will post photos of smoker & fish.
There is a good recipy on http://www.inthemoodforfood.com/recipes/posco/cold_ smo
And boris eat the skin mate that is where the omeg3 is :mrgreen:

Happy smoking,
Eagle.

creative1

eagle wrote:

I have just finished cold smoking 4 trout, ceative1thought they looked ok.

Slight understatement, thought it was more like *frack* they look *frack* delicious :flower:

eagle

Regards the website go to the home page http://www.inthemoodforfood.com
Go into Categories you will see recipy cold smoked samon and trout.
Ok creative1 we will have to try one what white wine should we have with it ? so many to choose from :geek:

regards all,
Eagle

creative1

Just have to go for a drive :roll:

(busso)

King Erik the 14th

I put mine in brine as per the fishsa info. Cooked the first lot in a 4 burner hooded bbq, and the second lot in a mini weber. I got the feeling that it would be hard to go wrong with smoking trout, any way and any receipe would be good.

gemmell

Tips from a trout guy that I go to work with - butterfly them and hang them in the smoker. You want all the moisture that comes out of them to drip off. So hanging is prefereable. to lieing them down as the water can pool on top. If you can't - you can (apparently) put a brick underneath one end of the smoker to get the juices to drain off.

scottt

I use this method.
http://www.smokeovens.com/recipes.html
Simple, quick and easy.
TIP: Use a zip lock bag to soak in, longer the better.
These soaked overnight and came out great.

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