Wednesday, March 23, 2011

Smoked Trout

I love smoked trout for oh so many reasons. One of the biggest reasons - this is my husband's dish. He does the prep work and the smoking and all I do it enjoy. His trout has gotten better over the years. Brining the fish adds a lot to the final dish. We brine in different liquids; a water, sugar and salt brine is a good brine to start with. We also use different wood chips and seasoning and herbs. What doesn't change is using a brine, chunk charcoal and indirect heat. It makes a difference.

Trout Brine

Whole Trout
Water to Cover the Trout
1/4 Cup of Kosher Salt
1/4 Cup of Sugar

Brine trout for at least 4 hours and up to 24 hours. The longer you brine the fish, the better. 

Trout Prep

4 Sprigs of Thyme Per Fish
Lemon Pepper

Use toothpicks to hold trout open. Sprinkle with lemon pepper and stuff with thyme sprigs.

Smoking trout
Indirect heat is best for smoking trout

Grill Trout

Soak wood chips in warm water for 20-30 minutes. Light charcoal chucks and allow to get red hot (e.g., build a solid bed of coals). Place trout flesh side down on grill. Put soaked wood chips in smoker and close grill. Smoke trout for 45 minutes to an hour depending on the heat of the fire and proximity of fish to the fire. Once the trout is done, either remove skin and bones and eat or wrap in foil and allow to cool in the refrigerator.
Finished smoked trout
Bottom line: Will I (well actually Steven) make this again? Yes, yes he will. This dish is enough to make me want to grab my fishing pole and go fishing. We are looking for people out there who want to trade fresh caught (cleaned) fish for smoked fish.

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