First Smoke - Rainbow Trout & Coho Salmon

Discussion in 'Fish' started by corey87, May 20, 2015.

  1. It was last fall that a friend of mine that I fish with gave me a peice of trout that he had smoked...I was in love instantly and knew that I had to give smoking fish a try.

    I used his recipe and instructions and just wanted to share my experience here. This first smoke opened up a new world to me and I am already looking into buy a smoker and upping my bbq game.

    I borrowed a bradley digital electrical smoker from a frFirst Smokeiend to avoid the cost of purchasing a smoker right away. The trout were cleaned and cut into peices and then frozen until I did the smoking. After thawing I placed the fillets into a brine consisting of roughly 2.5 gallons of water, a cup of salt, cup of sugar and cup of mollases. I was instructed to taste the brine to be sure I could taste all three ingredients. I added another half cup of sugar.

    I brined the two steelhead and one small coho salmon for twenty four hours covered in the cool basement. I removed the fillets from the brine, washed them off with cold water and placed them out to dry. Once the fish was sticky to the touch I placed them into the smoker. I did a ten hour smoke at 130-150f using alder for the first 8 hours and then two hours of apple. I removed the fish from the smoker, let them cool and then refrigerated over night. I have eaten a fair bit myself and it is very close to my friends. The people who I have shared the fish with are floored and cannot get enough. A few of my friends have been fishing and smoking fish for thirty plus years and said it was the best they had ever had.

    I am pondering buying a smokey mountain smoker in the near future and start learning to smoke and bbq more then just fish. The preparation and entire process intrigues me and it is something I can see myself enjoying.

  2. Nice looking Fish

  3. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

     Corey, welcome to your new addiction! Your fish look great Looking forward to your next adventure and Q-view 

  4. Nice looking Fish

  5. Thanks guys!

    After eight hours I tried a small hunk and found it tasty, nice and smokey moist and flavour full...but wanted to let it go longer to dry out a bit more. My friend does a lower temp smoke for twenty four hours and his smoked fish is almost like a jerky. I am happy with my first helps to have been instructed by a seasoned smoking vet. It will be fall before I am catching steelhead and salmon again but in the mean time I will be looking to smoke lots of pork and chicken.

    I have been looking at an 18.5 weber smokey mountain smoker...brand new after tax $405 seems to be the smoker everyone recommends for those starting.
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Great looking smoke and a nice beverage at that!!  [​IMG]  to SMF you will find a lot of cool stuff and people here. Good luck on your next smoking adventure

    A full smoker is a happy smoker

  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Good looking fish!

  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Not Fair Corey!!!

    You got an Awesome place to get great fish to smoke!!

    I'm sure you'll be smoking a lot of it after this coming Fall !!

    Where about in Ontario are you?

    And Welcome to SMF !!

  9. Looks like me smoking with a can of keystone light haha nice lookin fish
  10. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Nice job Corey.  Nuttin like smoked Salmon

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