Smoked Trout

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Smoked Trout

 

Smoked Trout

Wet brining is the process of soaking meat or fish in a saltwater solution to add moisture and flavor. It’s essential when smoking fish, which otherwise become too dry and jerky like. Brining makes the fish slightly salty, but not overly so. Additional flavors such as sugar and other seasonings are often added to the brine mixture enhance the taste.

Yields: 6 Servings 

Ingredients:

  • 2 pounds of Trout fillets
  • 64 ounces bottled room temperature water 

  • 1 cup Kosher salt

  • 1/2 cup dark brown sugar 

  • 1/4 cup lemon juice

  • 1 tablespoons onion powder 

  • 1 tablespoons allspice

  • 1 tablespoons ground pepper

 

Preparation:

Mix ingredients in a resealable plastic bag until thoroughly dissolved.

Place fish in brine, ensuring all pieces are completely submerged. Put in baking dish keep filets underwater.

Smoked Trout    Smoked Trout

Refrigerate for the following time: 
Weight of each
piece of fillet time, total weight is irrelevant and for skin-on fish, increase time by 25%

  • 1/4 pound to 1/2 pound – 45 minutes
  • 1/2 pound to 1 pound – 1 hour

  • 1 pound to 2 pounds – 2 hours


Remove fish from brine, lightly rinse in cold water, and pat dry. 
Place fish on lightly oiled baker’s racks. Elevate racks in front of a fan. Dry for one hour to produce a thin glaze, called a pellicle, on the fillet. This makes the smoked fish tastier, firmer, and more attractive.

Hardwoods such as alder, apple, oak, and cherry work well for smoking fish, a little wood goes a long way and too much smoke will make the fish taste bitter. 


Smoke at 190 degrees: 
Weight of each
piece of fish or fillet time, total weight is irrelevant and for skin-on fish, increase time by 25%

  • 1/4 pound to 1/2 pound -1 hours and 15 minutes
  • 1/2 pound to 1 pound -1 hour and 30 minutes to 2 hours

  • 1 pound to 2 pounds – 2 to 2 hours and 30 minutes.

Smoked Trout   

Fish is done when the filet flakes easily with a fork or when the internal temperature reaches 140 degrees.

Smoked Trout

Remove and elevate racks so fish can cool for 30 minutes. Wrap in foil and place in a resealable bag to refrigerate or freeze.

Smoked Trout

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Smoked Trout

Smoked Trout
  • Author:
  • Yield: 6 Servings
  • Category: Wild Game and Fish
  • Method: Smoking

Ingredients

  • 2 pounds of Trout fillets
  • 64 ounces bottled room temperature water
  • 1 cup Kosher salt
  • 1/2 cup dark brown sugar
  • 1/4 cup lemon juice
  • 1 tablespoons onion powder
  • 1 tablespoons allspice
  • 1 tablespoons ground pepper

Instructions

Mix ingredients in a resealable plastic bag until thoroughly dissolved.

Place fish in brine, ensuring all pieces are completely submerged. Put in baking dish keep filets underwater.

Refrigerate for the following time: 
Weight of each
piece of fillet time, total weight is irrelevant and for skin-on fish, increase time by 25%

  • 1/4 pound to 1/2 pound – 45 minutes
  • 1/2 pound to 1 pound – 1 hour
  • 1 pound to 2 pounds – 2 hours

Remove fish from brine, lightly rinse in cold water, and pat dry. 
Place fish on lightly oiled baker’s racks. Elevate racks in front of a fan. Dry for one hour to produce a thin glaze, called a pellicle, on the fillet. This makes the smoked fish tastier, firmer, and more attractive.

Hardwoods such as alder, apple, oak, and cherry work well for smoking fish, a little wood goes a long way and too much smoke will make the fish taste bitter.

Smoke at 190 degrees: 
Weight of each
piece of fish or fillet time, total weight is irrelevant and for skin-on fish, increase time by 25%

  • 1/4 pound to 1/2 pound -1 hours and 15 minutes
  • 1/2 pound to 1 pound -1 hour and 30 minutes to 2 hours
  • 1 pound to 2 pounds – 2 to 2 hours and 30 minutes.

Fish is done when the filet flakes easily with a fork or when the internal temperature reaches 140 degrees.

Remove and elevate racks so fish can cool for 30 minutes. Wrap in foil and place in a resealable bag to refrigerate or freeze.

Notes

Wet brining is the process of soaking meat or fish in a saltwater solution to add moisture and flavor. It’s essential when smoking fish, which otherwise become too dry and jerky like. Brining makes the fish slightly salty, but not overly so. Additional flavors such as sugar and other seasonings are often added to the brine mixture enhance the taste.

Nutrition

  • Serving Size: 6
  • Calories: 361
  • Sugar: 18.3g
  • Sodium: 1936mg
  • Fat: 13g
  • Saturated Fat: 2.3g
  • Trans Fat: 0g
  • Carbohydrates: 112mg
  • Fiber: 0,6g
  • Protein: 40.6g
  • Cholesterol: 112mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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