How To make Hot Smoked Trout
Stephen Ceideburg 1 Red-meated trout, 2 to 3
-pounds 2 ts Kosher salt
2 ts Sugar
1 c (approximately) hardwood
-smoking chips (preferably -alder or fruitwood) Filet the fish (or have the fishmonger do it), leaving the skin on. If you want a completely boneless filet, use tweezers or clean needle-nose pliers to remove the dozen or so pin bones running down the middle of the filet near the head end. Place the filets skin side down in a glass or stainless steel baking pan or other deep dish. Combine the salt and sugar and sprinkle a generous layer all over the fish, more thickly on the thickest part of the meat, a little less on the tail and edges. Use about a tablespoon in all for a 2-pound fish, the full amount for a 3-pounder. Cover and refrigerate 8 hours to overnight. Drain off any juices that have collected in the pan. Add cold water to cover, let stand 15 minutes, drain, and repeat. Drain well and pat dry with paper towels. For a smoother surface, lay the filets on a wire rack in a cool, breezy place for 15 minutes to dry. Build a small charcoal fire (10 to 12 briquets) at one edge of a covered grill and let it burn down until covered with gray ash. Meanwhile, soak 1/2 cup of the smoking chips in water. Cover the grill and adjust the vents on the top and bottom to maintain a temperature of about 200 degrees F. Drain the chips and add them to the coals; replace the grill
with one handle nearest the fire, to facilitate adding smoking chips. Lay the filets on the opposite side from the fire, with the thickest parts nearest the heat. Cover and cook until the fish is opaque, 30 to 40 minutes. Add some dry smoking chips to the fire every 15 minutes or so to maintain smoke and heat. Serve hot or cold. PER SERVING: 285 calories, 36 g protein, 0 g carbohydrate, 15 g fat (3 g saturated), 105 mg cholesterol, approximately 240 mg sodium, 0 g fiber. From an article by Jay Harlow, The San Francisco Chronicle, 7/1/92. Posted by Stephen Ceideburg -----
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How to Smoke Fish | Chuds BBQ
This week I stop into Calumet Fisheries in Chicago and get myself some smoked fish. Then I go fishing for catfish in Arkansas with Evan LeRoy, of LeRoy and Lewis. I smoke the brined catfish, along with salmon, in the Mini Chudbox with low heat to make sure it's extra smoky.
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Best Smoked Trout Recipe
This recipe is perhaps the best smoked trout recipe that also works great on kokanee, steelhead, salmon and other fish. Smokehouse Products has been using this smoked trout recipe for over 40 years since when we began making our Big Chief and Little Chief Electric Smokers. This smoked trout recipe is basic, it’s simple, and it consistently makes absolutely mouth-watering smoked trout. With just two ingredients, salt and brown sugar, (or use our premixed Smokehouse Trout and Salmon Brine Mix and just add water) it couldn’t be any easier to produce the best smoked trout recipe you’ve ever made. And with the optional step at the end, you can season a batch of smoked trout with a variety of flavors all from the same dry brine mix. Whether you’ve been smoking trout all your life, or it’s your first time, give this recipe a try, we’re sure you will love it!
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The best smoked trout: Super easy and delicious recipe. JD Richey from @fishwithjd gives you step-by-step instructions on how to smoke trout that comes out AMAZING!
He's using a Camp Chef Woodwind pellet grill (link to smoker: but this recipe works great on any smoker from an electric Little Chief to a converted freezer.
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In Part 2 of this episode Mike shows you how to gut the trout he caught in Part 1, then hot smoke it at home before turning it into a delicious kedgeree. There is plenty more foraging, harvesting, preparing and cooking to come in future episodes! You can also follow Mike and see what he is up to on his Facebook Page: facebook/chefmikerobinson
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Smoked Trout Recipe - Fishing - BCF
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