rainbow trout

[james.odgers]

Hi All

I smoke rainbows in the UK.  We sometimes find that we get a milky, blotchy discoloration of the fish during the smoking process rather than a burnished bronze finish.  Any ideas?  We usually brine for 4 hours and then dry with a fan for an hour before they go into a preheat of 220 at 180 at which temperature we smoke them for just under 2 hours.

[Keymaster]

The only thing I can think of is possibly maybe your top vent is not open all the way while smoking.

[Smoker John]

Welcome to the forum

[Redneckinthecity]

Welcome to the forum.  What temperature are you using to smoke?  I'm wondering whether you're cooking out some of the oils from the fish, which is causing the discoloration.  Maybe try a lower temperature.

[Habanero Smoker]

Hi james.odgers;

Welcome to the forum.

They are often referred to as "boogers". It is coagulated proteins and fat, similar to when you fry an egg. You can easily blot them off with a paper towel.

Try using the cooking/smoking method that Kummok uses in his recipe; that should help.

Smoked Wild Salmon

[SouthernSmoked]

Welcome to the forum...Enjoy!

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