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SuperD
03-25-2009, 06:05 PM
Brine:
1/2 soy sauce & 1/2 apple juice
cup of brown sugar
TBSP of minced garlic
1/2 a chopped onion
Marinate fish for at least 24 hours

Glaze:
1/2 to 1 cup brown sugar
maple syrup - enough to make sugar a paste
With about 1/2 hour of smoke time left, cover fillets with paste. This will produce a nice, sweet glaze to the finished product.

Post brine, Pre Smoke
http://img515.imageshack.us/img515/7630/smoketrout1ws4.jpg

Post Smoke
http://img153.imageshack.us/img153/2693/smoketrout2bo5.jpg

redmanjr1
03-26-2009, 12:00 AM
Another masterpiece from SuperD!!worthy12worthy12tongue2

SilverBullets
03-26-2009, 09:30 AM
Thanks Dave, this is one I gotta try out for sure! I have almost lost the taste for trout after eating kokanee over the years. I smoke them both the same way, but the trout have seemed kinda bland tasting. If you know of any other fish smoking recipes please don't hesitate to post em...or any other's! thumbsup

Fallriverguy
03-26-2009, 11:37 AM
With that brine even a trout will taste good. Those fillets look very nice.

SuperD
03-26-2009, 11:46 AM
My glaze near the end is really the taste secret to my smoked fish. Give it a try.

Fallriverguy
03-26-2009, 01:12 PM
I have been trying to do something similar using brown sugar and honey. I have been finishing the fish off under the broiler for a few minutes with glaze. I'll have to try the smoker. Under the broiler the glaze gets hot and runs off the fillets. BTW I am using chinook fillets for this. With the cold outside temps the little cheif takes too long so I thought I would add the sugar glaze and finish them in the oven. I bet for kokanee and trout putting the glaze on in the smoker is killer.

SuperD
03-26-2009, 01:27 PM
Fallriver, the other thing that will help slightly is to make the glaze a very thick paste and slather or butter the fillets. Some will certainly melt off but some is melting into the meat as well.

Kokanee Slow
05-19-2009, 08:06 AM
thumbsup Looks like a great recipe Super D, thanks for the post.