Smokin-It User Forum!
Smokin-It Smokers => Model 1 - The Little Guy!! => Topic started by: Doc1931 on December 30, 2017, 12:28:02 PM
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I love smoked trout with an afternoon cocktail....any tips on smoking rainbow trout would be greatly appreciated. My little guy is arriving in a few days and I'm so excited to have it!
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I would do it much like the standard salmon smoke. But since rainbow trout are substantially smaller I would only cure (generally the ratio for fish cure is 3 or 4 parts sugar to 1 part salt... mine is 1-1/2 C brown sugar, 1-1/2 C raw sugar, 1 C kosher salt & I also add 6 TBSP black pepper) for 4 hours (I typically cure salmon overnight and dry starting when I wake until cooking time) followed by a drying on a wire rack uncovered in the fridge until it becomes tacky then smoke until IT 130. Use a mild wood like pecan or a fruit wood. Skinny slivers or chips and only a couple of ounces. From there you can glaze it or make a great fish dip or just eat as is. Good luck.
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I've always brined my trout filets overnight in soy sauce, brown sugar, minced garlic and a squirt of sirachi. Rinse, pat dry and smoke for about an hour + depending on filet size. At the near end, I brush filets with a brown sugar and honey or maple syrup paste. Put back in the heat for about another 10 minutes to candy glaze the filet. 200 - 225 box temp with an ounce of wood chips.
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Walt,
Thanks for your response and making me feel welcome to this community.
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Congratulations on your #1 and welcome to the forum Doc! Good luck with the trout. Let us know how it turns out.
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Doc,
I have smoked salmon for friends (I don't care for it, to fishy) but would like to try trout, so I am looking forward to hearing your results.
Best Greg
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I smoked some years ago on an Egg and used apple wood. I think a light fruity wood works best.
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Costco sells frozen Chilean Sea Bass filets in Bags, next to their other frozen fish in bags. I have checked it out, and they claim it is sustainable, so I don't have to feel bad. (Guests have gotten concerned with me serving Chilean Sea Bass, because of recent bans :() If you don't like the fishiness of salmon, and like something that is melt in your mouth, try smoking this. I use a brine like salmon (1 part salt to 2-4 parts brown sugar), but only brine for about 4 hours. Rinse and dry on a rack for 4+ hours. The sky is the limit for variations on this. Smoke to internal temp of 125-130. It is a total fat bomb. Drips with fish fat if you don't oversmoke it. Mild, tender, and not fishy. My new favorite smoked fish.
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Good to know Kari ... I'll give the sea bass a try. Is there a particular wood you prefer?
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Costco sells frozen Chilean Sea Bass filets in Bags, next to their other frozen fish in bags. I have checked it out, and they claim it is sustainable, so I don't have to feel bad. (Guests have gotten concerned with me serving Chilean Sea Bass, because of recent bans :() If you don't like the fishiness of salmon, and like something that is melt in your mouth, try smoking this. I use a brine like salmon (1 part salt to 2-4 parts brown sugar), but only brine for about 4 hours. Rinse and dry on a rack for 4+ hours. The sky is the limit for variations on this. Smoke to internal temp of 125-130. It is a total fat bomb. Drips with fish fat if you don't oversmoke it. Mild, tender, and not fishy. My new favorite smoked fish.
Kari,
Perfect, I am heading to Costco in the next day or so and I will plan to up of the Chilean Sea Bass.
Best Greg
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Good to know Kari ... I'll give the sea bass a try. Is there a particular wood you prefer?
I use smokinlicious cherry or maple, because that's what I have. But any mild fruitwood or nutwood should work well. It smokes pretty quick like salmon, so you want to use small slivers split from your chunks, or chips.
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Perfect, I am heading to Costco in the next day or so and I will plan to up of the Chilean Sea Bass.
Best Greg
Greg, I think you will like smoked Chilean Sea Bass if you are not a fan of salmon. Another good mild fatty fish to smoke is Alaskan Sablefish, also known as Alaskan Black Cod. In my top 2 of all around favorite fish. (Not actually cod, that is a nickname, and not related to cod.) It is very high in fat, and very popular for smoking. Sablefish/Black Cod has become so popular, that is most cases it is much more expensive than Chilean Sea Bass. So I reserve mine for Miso Marinated Black Cod. But, if you have a good source for it, it's a great fish to smoke. (I have to custom order from Alaska or from local Fish Market around here.) It's a little softer and finer in texture than Chilean Sea Bass. I prefer the large flakes and juicy fat between the flakes of Chilean Sea Bass, but smoked Sablefish/Black Cod is close second. FYI, Chilean Sea Bass from Costco might become a favorite for you for all fish dishes, not just smoking. :)
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We get Black Cod from Whole Foods. Pretty pricey stuff.
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We get Black Cod from Whole Foods. Pretty pricey stuff.
I used to order Black Cod from Alaska at FishEx.com for about $18/pound (good ol days when it wasn't so fashionable). Now the price is close to $40. Plus $25 shipping on dry ice. I wait for it to go on sale, and buy 10 pounds to make it worthwhile. It's a really rich fish, so a 4-5 ounce portion is usually plenty for 1 serving. I should check out Whole Foods.
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We get Black Cod from Whole Foods. Pretty pricey stuff.
Thanks David,
I will check at Whole Food next time I visit Roswell.
Best Greg
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Perfect, I am heading to Costco in the next day or so and I will plan to up of the Chilean Sea Bass.
Best Greg
Greg, I think you will like smoked Chilean Sea Bass if you are not a fan of salmon. Another good mild fatty fish to smoke is Alaskan Sablefish, also known as Alaskan Black Cod. In my top 2 of all around favorite fish. (Not actually cod, that is a nickname, and not related to cod.) It is very high in fat, and very popular for smoking. Sablefish/Black Cod has become so popular, that is most cases it is much more expensive than Chilean Sea Bass. So I reserve mine for Miso Marinated Black Cod. But, if you have a good source for it, it's a great fish to smoke. (I have to custom order from Alaska or from local Fish Market around here.) It's a little softer and finer in texture than Chilean Sea Bass. I prefer the large flakes and juicy fat between the flakes of Chilean Sea Bass, but smoked Sablefish/Black Cod is close second. FYI, Chilean Sea Bass from Costco might become a favorite for you for all fish dishes, not just smoking. :)
Kari,
Thanks I am heading to Costco on Monday and I will pick up the Sea Bass. Do you just put it on the standard rack in the smoker?
Best Greg
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Kari and gang, I did find that you can order Black Cod from Costco at $24.00 a lb. The bad news is that you have to buy 10 lbs.
Northwest Fish Wild Black Cod, 10 lbs.
★★★★★ No rating value ★★★★★
Item #1214614
Your Price 234.99$
Price Per POUND: $23.50
Shipping & Handling Included*
Features:
Wild Caught
Rich Omega-3
Succulent
Ships Frozen
20 x 8 oz. Portions
Best Greg
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Kari,
Thanks I am heading to Costco on Monday and I will pick up the Sea Bass. Do you just put it on the standard rack in the smoker?
Best Greg
I use Frogmats (Q-MATZ) on top of the regular grates for all of my fish. If your fish pieces are large enough, you could place them directly on the standard racks if they don't fall through. Or cut a piece of parchment paper to fit under your fish would also work, but might retain a little moisture. I don't think this would be a huge problem for fish smokes for fish like salmon, sea bass, black cod.
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Kari and gang, I did find that you can order Black Cod from Costco at $24.00 a lb. The bad news is that you have to buy 10 lbs.
Northwest Fish Wild Black Cod, 10 lbs.
★★★★★ No rating value ★★★★★
Item #1214614
Your Price 234.99$
Price Per POUND: $23.50
Shipping & Handling Included*
Features:
Wild Caught
Rich Omega-3
Succulent
Ships Frozen
20 x 8 oz. Portions
Best Greg
That actually sounds pretty darn good to me. I always order 10 pounds to offset the shipping on dry ice from FishEx.com. $24 per pound is a good price. FishEx regular price is around $38/pound. PLUS $25 shipping. Thanks for the info! It really is worth it.
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This is one of my smoked trout filets.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe204%2Fdave_rce1%2FCollins-Smoke_zpshzpm6wan.jpg&hash=3e81a2fd8827bf88eb69f093d8323b7005fcd3fb)