First Fish Smoke, Brown Trout, need a little help!

Discussion in 'Fish' started by high on smoke, Jan 18, 2016.

  1. Hello there.

    I recently purchased a new smoker, which is a SmokinTex 1400 series smoker.  I cooked a brisket last week, and smoked some jerky also.  Turned out excellent.

    I just caught some brown trout today through the ice at a local lake. 

    I have them gutted, scaled, and ready for a brine.

    Now I need to brine them.  I was under the assumption that a brine is always a liquid??  I want to keep it simple for my first fish smoke.  I'm planning on using a 2:1 ratio of brown sugar and kosher salt ( I have pickling and canning salt right now, will that work?)  So, saturate the fish with the salt/sugar mixture for 4 hours or so, rinse, the let them dry to form the petticle? 

    Any tips are appreciated.  I have read quite a few recipes here, great website for smoking! 

  2. ryan y

    ryan y Fire Starter

    Hey there Mike,

    Beautiful trout there! I'm actually about to start my first trout smoke soon as well. While I don't have experience, I have read a good chunk of this forum.

    The main thing with salt is that it be non-iodized. Some people think it gives an off flavor otherwise. I plan on using dark brown sugar, but I like molasses.

    Dry/wet is a preference. From what I understand dry may help the finished product be a little firmer. Either way, they end up pretty similar as the dry brine uses the fish liquid to turn into a wet brine. Brining time again is a preference. Ive heard anything from a few hrs to a few days. Mainly just depends on how much trout flavor you want to come through

    Wood choice most say alder or fruit wood for fish. I have alder/apple/cherry and plan on trying all of them before making my decision.

    Alot of people remove heads, but again think its just preference. One thing I will suggest is to NOT use their jaw to hang them-the bone rips out when the meat becomes done and it ends in a huge mess.

    Good luck!
    Last edited: Jan 19, 2016
  3. Thanks, Ryan.

    I ended up letting them sit in the brine for 12 hours, and then rinsed them off, let the fish dry out on the racks, and then I smoked them for 6 hours at 130°.  I would have smoked them at a higher temperature, but I had things to do for the day.  I thought the fish turned out great.  I had a northern pike in the fridge too, so I smoked it also. 

  4. ryan y

    ryan y Fire Starter

    Looks amazing, glad you enjoyed them. I like the red flesh on the browns,all our rainbows up here are stocked so it's just a boring white.
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Man o man!! They look delicious!!!


Share This Page