You might need to weigh the fish down with a heavy plate, to keep them under the … References Small trout (about 8 inches) can be completely smoked in as little as an hour but more time will add extra flavor. Jerome filleted all of his fish and put them up in a dry brine overnight. Start this trout recipe by mixing all of your ingredients together in a dish to marinade the trout. Make sure the filets are cleaned well, removing dorsal fins, gills, and as many pin bones as possible. Smoked trout can be served warm as an entrée, or flaked over a salad. Smoking the trout as filets in the big chief smoker will be the most common way. 3. There are so many different ways to prepare the fish this way, and brine or a marinade will almost be necessary in order to keep the fish fairly moist and not all dried out. Combine the salt, sugar, and water in a large container, approximately 1 to 2 gallon size. My dad fished everyday, when he could. Can I cook the trout longer at a low temperature? Soak approximately 1 lb (0.45 kg) of wood chips in cold water for 30 minutes. Reheat the trout in a pan over a medium heat or enjoy eating it chilled. Marinate all of the ingredients with your trout except for the sliced lemon. Salt without iodine is a better choice, but iodized salt will work. Fill the smoker water bowl 1/2 way and place a few lemon slices in the water. Place the racks with fish inside the smoker. Approved. This is not necessary, but it can be useful if you have a lot of fillets to fit on the smoking rack. Step One: Right before putting the fish on the grill, add the smoking chips.If you are using a Kamado grill, use the grate tool to … Add the wine, tamari, lemon, and sugar to a large bowl and whisk to combine well. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Place the trout fillets skin side up in the brine and brine the fillets for 15 minutes Preheat your smoker to 180 degrees F. Remove the trout from the brine and place the fillets directly on the grates of your smoker. Store your smoked trout in air-tight, sealed containers or zip-lock baggies. Brining Rainbow Trout for Smoking. Next, refrigerate the filets for 24 hours to dry them. You can gut and clean a whole trout, stuff the cavity with herbs and lemon, wrap in foil, and grill for approximately 15 minutes. Submerge the trout fillets in the brine and cover the container. Stir well until the salt and sugar have dissolved. If you do not have a baking rack large enough to support all of the fillets, use 2 smaller baking racks instead. Salt both sides of the trout liberally. Include your email address to get a message when this question is answered. Turn the trout over on its opposite side and repeat the filleting process. Feel free to add fresh herbs or dried spices to the brine. How to Gut a Trout. 3. Turn the smoker on and preheat to 160°F. 6. I was a teenager, (16) Dad would have to leave for work at night. Smoke your fish at 150 degrees for 30 to 45 minutes at first. Place the trout fillets, skin side down, on a cooling rack that is fitted inside a sheet pan. Then, place the fillets onto the smoking rack. wikiHow marks an article as reader-approved once it receives enough positive feedback. Both the common brown trout and rainbow trout are prized by recreational and serious game fishermen. Place the trout fillets, skin side down, on the racks and allow them to air dry for 30 minutes while you prepare the smoker. Doing this will help thaw the fish slower while maintaining freshness. You can assemble appetizer crostinis by placing a little salad on the toasts and placing some slices of fish on top. Remove 2 racks from the smoker and place the fillets on the racks skin side down. Flip the trout over and cut the second fillet. Should I mix some wet and dry chips together to make smoke? Rivers and running streams are often naturally abundant with wild trout. Smoking your Trout Fillets: Once your fillets have air dried place them in the smoker. Can I smoke the trout with the head and tail still on it? They seem very easy to follow. Place wood chips in the tray. 1. Remove the trout from the brine and rinse under cold water. Otherwise, you may dry out the meat. This article has been viewed 199,025 times. Apply about 2 hours of smoke and continue to cook until the meat reaches a desired texture. Start the cut at the head and slice smoothly along the upper edge of the backbone until the entire fillet has been cut away. You can smoke trout at a variety of temperatures, but anything above 225 degrees F and it's more like barbecue, which is not what you want. In fact, trout and salmon are in the same family of species. Reservoirs and lakes are often stocked with extra trout during this time of year. 1 … Replenish the wood chips and water as needed, likely every 60 minutes. Alder, maple, or oak work well. The fillets are ideal for smoking to impart more flavor. For fillets, place the fish with the skin side down. These fish move quickly and are able to hide from view with their skin color blending into often murky waters, rocky shores, and thick vegetation. Cooking time will vary depending on the size of trout, but it generally takes around 6 hours. This is how you properly brine and smoke a whole trout on the Traeger Grill (or whatever smoker you have). Adjust the brine and marinade amounts to meet your needs, depending on how many pounds of fish you have. Place the pan in the refrigerator for 2 hours and up to overnight. I decided to smoke some trout and pheasant at a local university tailgate venture, but instead of cutting the trout up, as suggested in this recipe, I smoked two whole, large fillets. Cook the trout for 2-1/2 to 3 hours or until the fish reaches an internal temperature of 145°F. You can purchase a smoker in the outdoors section of your local department store, or online with major retailers. Dry chips will produce more smoke faster for a shorter duration of time while wet chips will produce less smoke for a longer period of time. Open the top vent. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Your trout need to be whole, skin intact, and gutted. ", https://www.allrecipes.com/recipe/104884/smoked-steelhead-trout-salmon/, https://honest-food.net/smoked-trout-recipe/, https://www.foodnetwork.com/recipes/alton-brown/hot-smoked-trout-recipe-1948933, https://www.thismamacooks.com/2016/04/how-to-make-easy-smoke-trout-recipe.html, consider supporting our work with a contribution to wikiHow. This is a perfect, quick, outdoor entrée. The latter takes a bit more skill but is a worthy challenge for anglers. The trout should stay fresh for up to week in the refrigerator. Arrange the wood chips around the perimeter of the heating unit. Discard the brine by pouring it down your kitchen sink, and then thoroughly rinse your sink with hot water. After 24 hours, transfer the filets to the smoking rack in your smoker and add a handful of soaked wood chips. Then, soak your trout filets in the brine for 3 hours before rinsing them off with cold water and spreading them out on a baking sheet, skin-side down. Serve the smoked fish warm with roasted or smoked root vegetable chunks and a side salad. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/9\/92\/Smoke-Trout-Step-1-Version-2.jpg\/v4-460px-Smoke-Trout-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/9\/92\/Smoke-Trout-Step-1-Version-2.jpg\/aid1352983-v4-728px-Smoke-Trout-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"

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\n<\/p><\/div>"}. Be careful though; sometimes too much smoke is a bad thing. The quantities are for approximately 4 pounds of fish equaling 8 half pound fillets. Can I smoke the trout without putting it in the brine? To learn how to marinate trout before smoking it, keep reading! Thank you. Poke a bunch of holes in the foil to allow the smoke to get through. Can I smoke the trout at 150 degrees for a longer period of time instead of increasing the temperature? Remove the trout from the brine and rinse under cold water. Trout Fillet 1/2 inch 13mm 30 min-4 hours. Remove trout from dish and rinse in cold water. For a mild smoky flavor, use alder, pecan, oak, or apple wood chips. This will also keep the raw fish from contaminating other items in your refrigerator. Remove the pin bones. Dry in the refrigerator 21 to 24 hours or until the skin becomes shiny and somewhat tacky to the touch. Watch the fish so they don't dry out, but you can typically leave them in the smoker for up to 4 hours at a temperature around 225 F. Well now, This was a long time ago. Last Updated: March 29, 2019 Finally, smoke the trout for around 3 hours at 150 degrees Fahrenheit. And if he didn’t, clean the fish he caught, I had to do them, or else! I don't think using fillets with the skin still on would be an issue but I would advise against skinless fillets … Be careful though; it will take longer to reach such a high temperature, which risks drying out the fish and creating jerky. How to fillet a salmon or trout: Jamie Oliver 5:14 Fish Buying a whole fish is the perfect way to feed loads of people at once or a great method to save money if you plan to eat it regularly. Learning how to smoke your own trout will give you the freedom to experiment with different seasonings and smoke flavors within the comfort of your home and at a fraction of the cost of store-bought smoked trout. wikiHow's. When ready to cook the fillets, place the entire bag in cold water. A Masterbuilt Electric Smoker is a good vehicle to use because the temperature remains mostly constant without the hot spots that can occur with charcoal. Serve the smoked fish with toasted baguette slices and a refreshing, green salad. Dieting is the WORST. Not only did he have the fortune of catching such nice trout with beautiful fillets, but they were quickly cleaned, put on ice, and filleted within a day. I had some luck in upstate NY catching trophy sized-brown trout and brought a few home. Yet, the meat of many fresh water trout lightens in color when cooked and the flavor is a bit milder than salmon. Stir well until the salt and sugar have dissolved. Remove the pin bones from the trout fillets. Submerge the trout fillets in the brine and cover the container. 2. When your smoker is preheated, put the tray (s) of trout inside and close it up. Turn the smoker on and preheat to 160°F. There are a variety of trout species. Give it a quick spray of Pam, and you’re ready to smoke! You want the trout to be able to lie flat when smoking. Thanks.". Place the pan in the refrigerator for 2 hours and up to overnight. We want you to have the best possible fish smoking … Remove 2 racks from the smoker and place on a countertop that is lined with paper towels to collect any moisture. To help create a natural separation between the fillets, individually rest your fillets into a small well or dish made out of a piece of aluminum foil. I used a dry brine this time and it is so easy to do. Cut slits in the skin of the trout so the marinade mixture can penetrate the trout fillet meat. Avoid smoking the trout longer than 4 hours. 4. Use the whole 1/2 cup for a fish that, when it was alive, weighed … A traditional smoker (charcoal or wood ) does not require water to smoke. Save my name and email in this browser for the next time I comment. Remove the pin bones from the trout fillets. You will see how easy cleaning trout is, and how to fillet a trout … Have you ever gone fishing during fresh water trout season and scored a great deal of fish? ", "My first try smoking fish, so far so good. Pour the marinade of the fillets to cover. Instead of trout, you can also smoke other types of freshwater fish as well. Nice work buddy! The two recipes here are similar in that they call for trout fillets that have been prepared with either a wet brine or a liquid marinade. For a strong smoky flavor, use mesquite, hickory, or maple wood chips. Flip the fish a couple times and … Trout can be caught either with a casting pole or a fly rod. Smoked trout keeps well in the refrigerator for several days and freezes well for a few months. Remove the pin bones from the trout fillets. Turn the smoker on and preheat to 160°F. But, what about those extra fish you might have caught? Remove the excess moisture from the fillets with clean paper towels. Run your knife along the top of each fillet where it connects to the dorsal fin. This recipe for smoked fish is great with store bought trout of salmon as well. Copyright © 2017 - 2021 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact, Smoked Trout Fillets: Brined or Marinated Recipe. Open the top vent. Putting dry chips in will just add a burst of smoke. The smoker, lined with foil to keep trout fillets from sticking. Remove the trout from the brine (discard the brine), pat dry with paper towels and set on a rack over a baking sheet in the fridge for at least a few hours Remove the trout from the marinade and pat dry with paper towels. Smoking fish fillets or a whole fish is up to you, just make sure to follow these guidelines. Smaller baking racks might also be easier to place inside your refrigerator if it is filled with food. Smoking . Do not overload your smoking unit with fillets, as this will cause the meat to cook and flavor unevenly. Refrigerate for 3 and up to 8 hours. How long would a smoked trout last in the fridge. To learn how to marinate trout before smoking it, keep reading! Lemon and Butter for one trout. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Experiment by smoking salmon or tilapia. Place wood chips in the tray. In a place the fish, skin side down, in a dish and pour in the brine. You can add more wood chips throughout the smoking process to increase the amount of smoky flavor produced. 6. Fill the water bowl 1/2 way. Pat dry and lay out on smoker rack for one hour. Salmon Fillet 2 inch thick 8 Hours / Overnight – 4 hours minimum. Use a … Fill the water bowl 1/2 way. These are also the varieties you can often find in grocery stores and fish markets. Here are the simple steps of what to do with your caught trout. Season the fillets with freshly, ground black pepper to taste if desired. Remove 2 racks from the smoker and place the fillets on the racks skin side down. We use cookies to make wikiHow great. the step-by-step instructions. This method works for fillets as well, but you have to adjust the time spent on the smoker. Try intermittent fasting instead. The … Remove the excess moisture from the fillets with clean paper towels. Remove the trout from the brine, rinse thoroughly, and pat dry. By using our site, you agree to our. Combine the salt, sugar, and water in a large container, approximately 1 to 2 gallon size. Maple, hickory, and alder are just a few of the common smoking flavors. Smoking trout is a great way to preserve your bounty. Place the butterflied trout into the brine; make sure each fish is covered. This will allow any of the marinade to dry, providing a nice coating on the fillets. Sweeten the brine by stirring in 1/2 cup (100 g) of brown sugar. The brining and marinating processes add flavor and moisture to the meat so that it holds up well in the smoker and doesn’t completely dry out. The aluminum foil will also conduct heat around the meat. Tried this technique on my first attempt at smoking trout as well. While the trout brine, you can prepare the smoker. However, I would not advise being too heavy handed with seasonings so that the fish is what shines. How much salt do I need to add to water to create brine? This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Close the lid and smoke the trout for 1 1/2 to 2 … Cook the trout for 2-1/2 to 3 hours or until the fish reaches an internal temperature of 145°F. If the skin does not seem shiny or sticky, then continue to refrigerate the fillets until the skin appears shiny. Thanks to all authors for creating a page that has been read 199,025 times. salt, sugar, and water in a large container, approximately 1 to 2 gallon size I would lightly salt the trout and let it sit in the fridge for about two hours prior to putting it in the smoker. Smoked Trout Brine 1/2 cup Kosher Salt 1/2 cup Brown Sugar 1/4 tsp Onion Powder 1/4 tsp Garlic Powder 1 tbsp Paprika As a rough guide most fillets of 1/2 inch or 13mm thickness can take as little as 30-60 minutes in the brine, I will leave it for 3-4 hours generally. 6 tbsp (90 mL) salt 3 tbsp (45 mL) sugar 1 bunch fresh dill. With a smoker, wood chips, and some boneless trout fillets with the skin, you will be able to learn how to successfully smoke trout yourself. You can also add fresh ginger and garlic to the marinade to impart more depth and complexity. Total time: 3 hour 15 min – Prep time: 15 min – Smoke time: 3 hour – Serves: 8 people. By signing up you are agreeing to receive emails according to our privacy policy. Cut out the dorsal fin between the fillets. 4 Whole Rainbow Trout; 3 Tbsp salt; 1 T garlic powder; 1/2 T black pepper; Instructions. In a food processor, combine salt, sugar and dill. Replenish the wood chips and water as needed, likely every 60 minutes. Place wood chips in the tray. Required fields are marked *. Allow the fish to rest while you prepare the smoker. 1 filet steelhead trout (about 1 lb, 450 g), skinned and deboned. In this case, 94% of readers who voted found the article helpful, earning it our reader-approved status. Serve the smoked fish with toasted baguette slices and a refreshing, green salad. Yes, you can, but if you cook it for too long, you can dry out the meat. Smoked Trout Filet. I had a date that night, and he said “you can’t go on the date unless you clean … Alder, maple, or oak work well. There are 20 references cited in this article, which can be found at the bottom of the page. Yes, if you want it on there for presentation. Total time:3 hour 15 min – Prep time:15 min – Smoke time:3 hour – Serves:8 people Author: Nick. It is also a perfect food to work into small hot or cold appetizers, such as crostini or smoked fish spreads and dips. "Just got a Little Chief smoker for my 70th birthday, and I am really looking forward to trying this recipe. To make the baking rack easier to transport, set it inside of a baking sheet. Once you cut each side, pull the fin out and throw it away. These (unopened) will keep in the refrigerator for up to a month and for several months in the freezer. Your email address will not be published. To smoke trout, start by mixing 1 quart of water and 1/2 cup of salt to make a brine. Should I use water in the smoker when smoking the trout? All tip submissions are carefully reviewed before being published. Guidelines say an internal temperature of 145 degrees F is safe, so you want to get it somewhere around there. Cover the fish with the brown sugar/salt brine and place in the fridge for 8-12 hours (I did it overnight). The tackiness is key to getting the smoke flavor to adhere to the meat. Set your smoker to 150 degrees and use a mild wood such as pecan, apple, oak, or alder.