SMOKED RAINBOW TROUT

Discussion in 'Fish' started by rtbbq2, Nov 24, 2012.


  1. Friends went rainbow fishing and asked me to smoke some of them. I used a basic

    salt, brown sugar and water brine mix. I added some granulated onion and garlic, 2-bay

    leaves to the brine as well. I brined the trout for about 12 hours in the fridge. Once out

    of the brine, I rinsed them well in cold water then dried them. I put them back in the fridge

    on racks and let them dry so the skin was dry and tacky. Letting them get tacky builds

    the pellicle coating over the fish. It will lock moisture inside the fish while smoking. I used

    alder and a little applewood on this smoke. Alder and apple are both mild and sweet.

     Put them on the smoker and smoked them at 100° for the first hour, then increased

    the temperature to 150° - 160° until the internal temperature of 145°. These little

    trout only took about three hours to get to the finished temperature.




    Here is the finished product. The fish were excellent with just the right amount

    of brine and smoke..Thanks for looking...RTBBQ.............[​IMG]
     
    dwrek and gbrubq like this.
  2. They look great!! Love me some smoked trout.
     
  3. Used your receipe works great thanks
     
  4. roller

    roller SMF Premier Member

    Nice smoked trout..
     
  5. Nice job on the trout.
     
  6. driedstick

    driedstick OTBS Member SMF Premier Member

    Looks great
     
  7. Those look great! What ratio of salt did you use? We did some last summer but only brined for 3 hours. They could have stood to be a little saltier.

    Clay
     
    • 2 gallons of clean water
    • 1 cup kosher salt
    • 1 cup dark brown sugar
    • 2 oranges, quartered
    • 2 lemons, quartered
    • 6 sprigs thyme
    I added some rosemary, two bay leaves and some garlic and onion powder. Tbls each or so. These fish were small but whole, so 12 hours was perfect... If you do filets, three to four hours may be enough. You need to experiment. Some people like more salt than others...
     
    mpav21 likes this.
  8. chef jimmyj

    chef jimmyj Staff Member Moderator Group Lead OTBS Member

    I am not a huge fan of Salmon but Trout is very tasty. I like your recipe and the fish looks great...JJ
     
    putcz likes this.
  9. One more thing. I use a less salty brine for fish than chicken and turkey. I does make a difference if you use table salt (non-iodized) of course, Kosher etc. Here is a nice chart and explaination.

    [font=Arial,Verdana,Helvetica,sans-serif]Table salt and kosher salt do not have the same saltiness in a flavor brine when measured by volume—but they do when measured by weight.[/font]

    [font=Arial,Verdana,Helvetica,sans-serif]Table salt weighs about 10 ounces per cup, while kosher salt weighs 5-8 ounces per cup, depending on the brand. If using kosher salt in a brine, you must use more than a cup to achieve the same salt flavor you would get from a cup of table salt.[/font]

    [font=Arial,Verdana,Helvetica,sans-serif]The chart below shows equivalent amounts of table salt and the two most popular brands of kosher salt.[/font]

    [font=Arial,Verdana,Helvetica,sans-serif]Table Salt[/font][font=Arial,Verdana,Helvetica,sans-serif]1 cup[/font]
    [font=Arial,Verdana,Helvetica,sans-serif]Morton Kosher Salt[/font][font=Arial,Verdana,Helvetica,sans-serif]1-1/2 cups[/font]
    [font=Arial,Verdana,Helvetica,sans-serif]Diamond Crystal Kosher Salt[/font][font=Arial,Verdana,Helvetica,sans-serif]2 cups[/font]


    [font=Arial,Verdana,Helvetica,sans-serif]Morton Kosher Salt weighs about 7.7 ounces per cup, making it three-fourths as strong as table salt. Diamond Crystal Kosher Salt weighs about 5 ounces per cup, making it half as strong as table salt.[/font]

    [font=Arial,Verdana,Helvetica,sans-serif]What if you're using something other than Morton Kosher or Diamond Crystal Kosher salt? Regardless of the type of salt—sea salt, pickling salt, and any other brand of kosher salt—just measure 10 ounces of it on a kitchen scale and you will have the equivalent of 1 cup of table salt. [/font][font=Arial,Verdana,Helvetica,sans-serif]Put enough salt in to float a raw egg and you are good to go.[/font]
     
  10. MMMMMM    MMMMMMMMM

    THOSE SURE LOOK NICE

    DOWN SOUTH  WE GET MULLET FISH 'salt water '

    BUTTER FLY EM

    SOAK EM IN SALT WATER WITH A LITTLE CRAB BOIL FER 1/2 HR

    BRUSH EM WITH OLIVE OIL COAT EM WITH OLD BAY SEASONING

    SMOKE EM FER AN HR OR SO AT 220 

    SQEEZ A LITTLE LEMON AND GET BUSY

    MIX SOME OF THAT FISH WITH JALAPENO SPRAY CHEESE

    YEA SPRAY CHEESE IN THE CAN LOL

    FER RED NECK FISH SPREAD

    THATS HOW WE DO IT ROUND HERE

     LOL

    MERRY CHRISTMAS YALL
     
  11. Thanks for the tips Randy.
     
  12. we go on a trout fishing "vacation" once a year. i have a few bags of rainbows left over from our last trip but they have the skin on them. should i remove the skin before attempting to smoke them? before we would skin every one but this year we decided to leave the skin on some of them.
     
  13. awesome simply awesome
     
  14. cmayna

    cmayna OTBS Member SMF Premier Member

    Bringing this thread back to life since I will be attempting to smoke some in the near future for a friend.  Good job to the OP.
     
    Last edited: Feb 13, 2016

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