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Trouthunter

smoking trout?

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Hey mate never done trout myself but salmon trout i have :) I normally make a brine out of brown sugar, salt, water, dash o burbon :d/ and some herbs. I soak the fish for anywhere between 2 and 12 hrs then let hang and air dry. If you wish to quicken the drying process yoink the wifes hair dryer and dry from a distance. Then let the smoking begin! cheers OS B)

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Whole trout smoke better than fillets and there is less wastage.I like to brine all fish in a mix of salt and brown sugar.I sprinkle the salt and sugar directly on the fish and leave for a few hours in the fridge. The fluid will be pulled out of the flesh and form a brine. I then air dry till the fish is sticky then smoke.

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Cheers fella's good tips!might have to give the salmon ago i just throw them back now or freez some for bait! all that seams to be down this way! (moana)not really in the hills "old salty" but starting to have alook....so hard to find a good spot! would you like to help?:)

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G'day Trouthunter,I hot smoke my Trout.I salt my fish inside and out (top & bottom if filleted) leave in the fridge for an hour or two on news paper in a baking tray(catch the fluid) rinse off under the tap pat dry with paper towel, then cover with brown sugar smoke for 20-25 mins and it doesn't normally get a chance to cool as it's get smashed. If there's any left I make up a creamy fettucini pasta with sundried tomatoes and baby spinach ;). My fav now is Gravlax and Dill Saucehttp://www.azeliaskitchen.net/blog/gravadlax-and-dill-sauce/ Sub the Salmon for Trout pin bone the fillets Takes 4 days to prepare but it's well worth it.Cheers 1fish :boot:

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