Smokin-It User Forum!
Recipes => Fish => Topic started by: Henry on August 11, 2018, 07:36:19 PM
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Have some beautiful rainbows that I don't want to screw up.
Any recommendations regarding temp, time, wood amount would be appreciated.
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Henry, I like your question. I too would be interested in a forum members experience smoking trout.
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I use a basic dry cure like you would for salmon. Let cure overnight, rinse, pat dry, place on wire rack to develop pellicule, smoke for one hour @ 175 useing a mild wood. For these short smokes, make sure you use chips or slivers for best smoke production.
Usually, I am looking for a moist flakey texture. 135 IT gets you this every time. It's great as is or used as an added ingredient....
This works for just about any fish. I made a smoked green trout (bass) dip last week useing this method. (Also added equal parts yogurt & sour cream, plenty of green onion, a touch of Serrano, lemon and basic seasonings).
Good stuff. Good luck.
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Thanks Walt for responding. I'll go boldly where I've not gone before and smoke a trout for dinner.
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are smaller fish, like trout etc. smoked whole and split or should they be fileted first ????
Roger from NJ
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I think trout is smoked whole.
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I filet them 1st.
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I guess that about sums it up.
;)
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If they are under 16" I smoke whole, larger I cut in half leaving bones in.
Brine of 1 cup dark brown sugar, 3/4 cup pickling salt in a gallon of water for no more than 12 hours.
Rinse and pat dry, then put on cookie cooling racks in fridge for 4 hours or better.
Smoke for 3 hours with temp set to 165-170 using Alder chips.
This is the recipe I have used in my home made smoker, converted from an old lab drying oven. I have not tried fish in the Smokin-it yet, due to smaller volume of my #1 I am thinking it will finish in under 3 hours.
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I use a basic dry cure like you would for salmon. Let cure overnight, rinse, pat dry, place on wire rack to develop pellicule, smoke for one hour @ 175 useing a mild wood. For these short smokes, make sure you use chips or slivers for best smoke production.
Usually, I am looking for a moist flakey texture. 135 IT gets you this every time. It's great as is or used as an added ingredient....
This works for just about any fish. I made a smoked green trout (bass) dip last week useing this method. (Also added equal parts yogurt & sour cream, plenty of green onion, a touch of Serrano, lemon and basic seasonings).
Good stuff. Good luck.
This sounds amazing and I'm planning to try it soon.