Smoked Trout Questions

Caribou · July 06, 2011, 03:45:09 PM

Hi Everyone,
We were at the butcher shop yesterday and my daughter saw these beautiful smoked (heads on) and now she wants to catch and smoke her own trout "just like those"
So, we're leaving early tomorrow to go catch some trout for her first smoking project. I doubt they'll be any over a foot long, but you never know.

I have only smoked salmon filets using Kummocks method and looking at the recipe site I didn't think I saw any recipe for smoking a whole, gutted trout.
Kummocks brine recipe was tasty on the salmon, I'm assuming it would be good on the trout, too.
Any info on smoke times and temps would be really appreciated.

Thanks,
Carolyn

SamuelG · July 06, 2011, 03:58:49 PM

Carolyn,

I have used it with Snapper and Grouper with great results.

SamuelG

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Habanero Smoker · July 07, 2011, 02:06:06 AM

The best brine I every use for trout is Boutch's Smoked Trout. Since your fish will be smaller, I would reduce the brining time. When I smoke whole fish I wedge a piece of bamboo skewer or popsicle stick onto the cavity to keep it open.

devo · July 07, 2011, 08:41:03 AM

Yup what Hab said. I did use Kummocks brine on these and they where very good. I did try to hang them with the head but the heat was just to much for them and fell off so i just finished them on the racks.

Caribou · July 07, 2011, 11:42:01 AM

Thanks guys :)
I'll try that then.
We caught 10 this morning and we're going to smoke the 5 biggest ones and fry up the 5 smallest ones for dinner tonight.
This is going to be fun.
Carolyn

smoker pete · July 07, 2011, 12:10:45 PM

Nice catch!! Can't wait to see the pics ...

Caribou · July 07, 2011, 02:22:56 PM

Quote from: smoker pete on July 07, 2011, 12:10:45 PM
Nice catch!! Can't wait to see the pics ...

:D :D :D
They weren't too impressive size wise.
Carolyn

Caribou · July 09, 2011, 07:32:47 AM

Ok, We started brining the trout last night.
I went with Boutch's recipe this time.
Since they are small but not fileted, I'm guessing 10 hours brine time should be enough.
Wouldn't skin slow the brine penetrating???
Carolyn

pikeman_95 · July 09, 2011, 10:25:11 AM

If they are small they will do fine. They will still soak up the brine. We used to small salmon and brine them 12 hours and then smoked them.

Caribou · July 09, 2011, 11:30:57 AM

Oh good :)
They are in the smoker right now.
I'm taking pics and will post them to show how they turned out.
Carolyn

Caribou · July 10, 2011, 09:37:02 AM

The trout came out really nice

I'm letting them "rest" for 24 hours before we taste them.
Keep y'all posted :)
Carolyn

Smoked Trout Questions

devo