I have a friend at work that brought in 6 brown trout yesterday that he caught on Sunday. He gave me three and another guy 3 requesting that we both smoke them as a "smoke off". Sounds good to me, but I am not going to run my smoker with only 3 trout in it! So I stopped by Costco and picked up some salmon and halibut to join the party.
I have smoked salmon before, but never halibut. Nor have I ever heard of anybody smoking halibut. I have heard of grilling it, so I figured it would pobably work. Any one ever try it?
Anyway, here are a couple of shots of the fish before hand.
The Salmon (3 pounds)
The Halibut (1 pound)
The brown trout
I split the halibut and used the brine that I normally use for salmon on half and used a cajun mix for the other half. As for the salmon, I used the same rub I always do on 1/4, the cajun on another 1/4, and I placed the other half in a sort of teriaki marinade that I use for random meats. The trout I did 100% in the salmon brine, since I know how the flavor will turn out, and they aren't really for me. I have them in the fridge right now for 2 hours. When I remove them I will rinse the brine off of the applicable fish and pat them all dry and allow them to sit at room temp for 30 minutes. I plan on using a 50/50 mix of alder/cherry for the smoke. I will start out with a cold smoke to get some good smokyness and then finish off at 225.
Here are som pics before the fridge:
I have smoked salmon before, but never halibut. Nor have I ever heard of anybody smoking halibut. I have heard of grilling it, so I figured it would pobably work. Any one ever try it?
Anyway, here are a couple of shots of the fish before hand.
The Salmon (3 pounds)
The Halibut (1 pound)
The brown trout
I split the halibut and used the brine that I normally use for salmon on half and used a cajun mix for the other half. As for the salmon, I used the same rub I always do on 1/4, the cajun on another 1/4, and I placed the other half in a sort of teriaki marinade that I use for random meats. The trout I did 100% in the salmon brine, since I know how the flavor will turn out, and they aren't really for me. I have them in the fridge right now for 2 hours. When I remove them I will rinse the brine off of the applicable fish and pat them all dry and allow them to sit at room temp for 30 minutes. I plan on using a 50/50 mix of alder/cherry for the smoke. I will start out with a cold smoke to get some good smokyness and then finish off at 225.
Here are som pics before the fridge:
