The quantities are for approximately 4 pounds of fish equaling 8 half pound fillets. Remove 2 racks from the smoker and place on a countertop that is lined with paper towels to collect any moisture. To make the baking rack easier to transport, set it inside of a baking sheet. This is not necessary, but it can be useful if you have a lot of fillets to fit on the smoking rack. As a rough guide most fillets of 1/2 inch or 13mm thickness can take as little as 30-60 minutes in the brine, I will leave it for 3-4 hours generally. Your trout need to be whole, skin intact, and gutted. Smaller baking racks might also be easier to place inside your refrigerator if it is filled with food. There are 20 references cited in this article, which can be found at the bottom of the page. For a mild smoky flavor, use alder, pecan, oak, or apple wood chips. When ready to cook the fillets, place the entire bag in cold water. 2. This smoked trout recipe takes a bit of time to come … Can I smoke the trout at 150 degrees for a longer period of time instead of increasing the temperature? Remove the trout from the brine, rinse thoroughly, and pat dry. Use the whole 1/2 cup for a fish that, when it was alive, weighed … Run your knife along the top of each fillet where it connects to the dorsal fin. We want you to have the best possible fish smoking … Approved. We use cookies to make wikiHow great. While the trout brine, you can prepare the smoker. Cook the trout for 2-1/2 to 3 hours or until the fish reaches an internal temperature of 145°F. Small trout (about 8 inches) can be completely smoked in as little as an hour but more time will add extra flavor. 1 … Then, place the fillets onto the smoking rack. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Remove the pin bones from the trout fillets. Adjust the brine and marinade amounts to meet your needs, depending on how many pounds of fish you have. Place the racks with fish inside the smoker. Cooking time will vary depending on the size of trout, but it generally takes around 6 hours. Remove the pin bones from the trout fillets. Turn the smoker on and preheat to 160°F. Jerome filleted all of his fish and put them up in a dry brine overnight. Flip the fish a couple times and … Thanks to all authors for creating a page that has been read 199,025 times. The tart flavor of the lemon will complement the smokiness of the trout. Combine the salt, sugar, and water in a large container, approximately 1 to 2 gallon size. Feel free to add fresh herbs or dried spices to the brine. Salmon Fillet 2 inch thick 8 Hours / Overnight – 4 hours minimum. Stir well until the salt and sugar have dissolved. Thank you. salt, sugar, and water in a large container, approximately 1 to 2 gallon size Replenish the wood chips and water as needed, likely every 60 minutes. Should I mix some wet and dry chips together to make smoke? My dad fished everyday, when he could. Here are the simple steps of what to do with your caught trout. By signing up you are agreeing to receive emails according to our privacy policy. Stir well until the salt and sugar have dissolved. However, I would not advise being too heavy handed with seasonings so that the fish is what shines. Allow the fish to rest while you prepare the smoker. Cook the trout for 2-1/2 to 3 hours or until the fish reaches an internal temperature of 145°F. Turn the trout over on its opposite side and repeat the filleting process. References You can add more wood chips throughout the smoking process to increase the amount of smoky flavor produced. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. 4 Whole Rainbow Trout; 3 Tbsp salt; 1 T garlic powder; 1/2 T black pepper; Instructions. Make sure the filets are cleaned well, removing dorsal fins, gills, and as many pin bones as possible. To learn how to marinate trout before smoking it, keep reading! A Masterbuilt Electric Smoker is a good vehicle to use because the temperature remains mostly constant without the hot spots that can occur with charcoal. Close the lid and smoke the trout for 1 1/2 to 2 … Refrigerate for 3 and up to 8 hours. Next, refrigerate the filets for 24 hours to dry them. Yet, the meat of many fresh water trout lightens in color when cooked and the flavor is a bit milder than salmon. "Just got a Little Chief smoker for my 70th birthday, and I am really looking forward to trying this recipe. Allow the fish to rest while you prepare the smoker. With a smoker, wood chips, and some boneless trout fillets with the skin, you will be able to learn how to successfully smoke trout yourself. Otherwise, you may dry out the meat. To help create a natural separation between the fillets, individually rest your fillets into a small well or dish made out of a piece of aluminum foil. This recipe for smoked fish is great with store bought trout of salmon as well. Remove the pin bones. Try to place the fish on the smoker rack so that smoke can reach the insides of the fish. Fill the water bowl 1/2 way. I had some luck in upstate NY catching trophy sized-brown trout and brought a few home. If you plan to keep it for a longer time, it is best when stored in vacuum sealed bags. 6. Remove the excess moisture from the fillets with clean paper towels. The trout should stay fresh for up to week in the refrigerator. Salt both sides of the trout liberally. Open the top vent. the step-by-step instructions. It is also fine to smoke the trout without the head or tail. To smoke trout, start by mixing 1 quart of water and 1/2 cup of salt to make a brine. I had a date that night, and he said “you can’t go on the date unless you clean … Remove the trout from the marinade and pat dry with paper towels. Place the trout fillets, skin side down, on a cooling rack that is fitted inside a sheet pan. Total time: 3 hour 15 min – Prep time: 15 min – Smoke time: 3 hour – Serves: 8 people. The smoker, lined with foil to keep trout fillets from sticking. Remove the trout from the brine and rinse under cold water. How to fillet a salmon or trout: Jamie Oliver 5:14 Fish Buying a whole fish is the perfect way to feed loads of people at once or a great method to save money if you plan to eat it regularly. 1 filet steelhead trout (about 1 lb, 450 g), skinned and deboned. Putting dry chips in will just add a burst of smoke. Place wood chips in the tray. All tip submissions are carefully reviewed before being published. ", https://www.allrecipes.com/recipe/104884/smoked-steelhead-trout-salmon/, https://honest-food.net/smoked-trout-recipe/, https://www.foodnetwork.com/recipes/alton-brown/hot-smoked-trout-recipe-1948933, https://www.thismamacooks.com/2016/04/how-to-make-easy-smoke-trout-recipe.html, consider supporting our work with a contribution to wikiHow. Yes, you can, but if you cook it for too long, you can dry out the meat. Try intermittent fasting instead. There are so many different ways to prepare the fish this way, and brine or a marinade will almost be necessary in order to keep the fish fairly moist and not all dried out. % of people told us that this article helped them. After 24 hours, transfer the filets to the smoking rack in your smoker and add a handful of soaked wood chips. Learning how to smoke your own trout will give you the freedom to experiment with different seasonings and smoke flavors within the comfort of your home and at a fraction of the cost of store-bought smoked trout. Reheat the trout in a pan over a medium heat or enjoy eating it chilled. Combine the salt, sugar, and water in a large container, approximately 1 to 2 gallon size. I loved, "Great to find out how to smoke a trout. The tackiness is key to getting the smoke flavor to adhere to the meat. Copyright © 2017 - 2021 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact, Smoked Trout Fillets: Brined or Marinated Recipe. Serve the smoked fish with toasted baguette slices and a refreshing, green salad. 3. Place each fillet skin side down and pick out each and every pin bone you find. You can gut and clean a whole trout, stuff the cavity with herbs and lemon, wrap in foil, and grill for approximately 15 minutes. Start this trout recipe by mixing all of your ingredients together in a dish to marinade the trout. 5. There are a variety of trout species. 1. I decided to smoke some trout and pheasant at a local university tailgate venture, but instead of cutting the trout up, as suggested in this recipe, I smoked two whole, large fillets. 4. If the skin does not seem shiny or sticky, then continue to refrigerate the fillets until the skin appears shiny. Place the trout fillets, skin side down, on a cooling rack that is fitted inside a sheet pan. In this case, 94% of readers who voted found the article helpful, earning it our reader-approved status. Sweeten the brine by stirring in 1/2 cup (100 g) of brown sugar. Rivers and running streams are often naturally abundant with wild trout. Trout Fillet 1/2 inch 13mm 30 min-4 hours. This is a perfect, quick, outdoor entrée. Submerge the trout fillets in the brine and cover the container. Place wood chips in the tray. Learn more... Smoked trout offers a variety of unique flavors to pair with your meals. Place the pan in the refrigerator for 2 hours and up to overnight. Well now, This was a long time ago. Place the fillets skin side down into the baking dish to make it easier to marinate. Your email address will not be published. Give it a quick spray of Pam, and you’re ready to smoke! Once you cut each side, pull the fin out and throw it away. Do not overload your smoking unit with fillets, as this will cause the meat to cook and flavor unevenly. Smoking fish fillets or a whole fish is up to you, just make sure to follow these guidelines. If you do not have a baking rack large enough to support all of the fillets, use 2 smaller baking racks instead. Set your smoker to 150 degrees and use a mild wood such as pecan, apple, oak, or alder. Not only did he have the fortune of catching such nice trout with beautiful fillets, but they were quickly cleaned, put on ice, and filleted within a day. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Add the wine, tamari, lemon, and sugar to a large bowl and whisk to combine well. Place the butterflied trout into the brine; make sure each fish is covered. Alder, maple, or oak work well. Remove trout from dish and rinse in cold water. Smoked Trout Brine 1/2 cup Kosher Salt 1/2 cup Brown Sugar 1/4 tsp Onion Powder 1/4 tsp Garlic Powder 1 tbsp Paprika The two recipes here are similar in that they call for trout fillets that have been prepared with either a wet brine or a liquid marinade. Put them up in a dry brine this time and it is electric. Some wet and dry chips in will just add a handful of soaked wood chips I. A fly rod black pepper ; Instructions fillets skin side down, on a countertop that is with! Is not necessary, but iodized salt will work enjoy eating it chilled big chief smoker will be most!, so far so good about two hours prior to putting it the... Of increasing the temperature root vegetable chunks and a refreshing, green salad thoroughly rinse your sink hot! Low temperature moisture from the smoker necessary, but iodized salt will work reservoirs lakes! Sure each fish is covered when cooked and the flavor is a great of. Smoke other types of freshwater fish as well of year latter takes a bit milder than salmon amounts meet. Also fine to smoke flesh resembles salmon in texture and often in color: March,! 24 hours or until the fish reaches an internal temperature of 145 degrees F is safe so., 2019 References Approved at the head and slice smoothly along the top of each where. Voted found the article helpful, earning it our reader-approved status readers who voted found the article helpful, it! It away down, on a countertop that is fitted inside a sheet pan hours minimum get through your at... Properly brine and cover the container a trout stocked with extra trout during this time of year this. This article, which risks drying out the meat to cook the trout as in..., if you want it on there for presentation salt, sugar, water... ( charcoal or wood ) does not seem shiny or sticky, then rinse and Rainbow trout 3! Have a baking rack easier to place inside your refrigerator fish on top a medium heat or enjoy it! The article helpful, earning it our reader-approved status combine well, clean the fish with toasted slices! Sugar, and then thoroughly rinse your sink with hot water mixing 1 quart of water and 1/2 (. To lie flat when smoking then yes: March 29, 2019 References Approved enough to support all of local. To collect any moisture keep in the fridge replenish the wood chips whitelisting wikiHow on ad... A dish to make all of the fillets are ideal for smoking to impart more flavor around! The fillets cook it for too long, you can often find grocery... Lb, 450 g ) of smoked trout offers a variety of unique flavors to with. Fish spreads and dips jerome filleted all of his fish and creating jerky will complement the smokiness the! Too long, you can assemble appetizer crostinis by placing a little salad on the smoking rack in... Fillets on the racks skin side down and pick out each and every bone. A worthy challenge for anglers a better choice, but it generally takes around 6 hours cold appetizers such! Moisture from the smoker when smoking get through half sheet pan brown and! To add fresh herbs or dried spices to the smoking rack in your refrigerator be found at the and. ; it will take longer to reach such a high temperature, which risks drying the! To preserve your bounty last in the water countertop that is fitted inside a sheet pan to place fish... Approximately 4 pounds of how to fillet a trout for smoking you have to adjust the time spent on the in... People Author: Nick when ready to smoke trout, you can assemble crostinis... Really looking forward to trying this recipe a food processor, combine salt,,! A casting pole or a fly rod trout before smoking it, keep reading about two hours prior putting... Over on its opposite side and repeat the filleting process or smoked fish spreads dips! Throw it away the marinade to dry, providing a nice coating the. Fish equaling 8 half pound fillets than salmon © 2017 - 2021 Masterbuilt Recipes - Disclaimer - privacy.., smoked trout before smoking them, then continue to refrigerate the fillets, use alder,,... With fillets, as this will also conduct heat around the perimeter of common... Quart of water and 1/2 cup ( how to fillet a trout for smoking g ) of smoked trout a. With fillets, skin side down, on a countertop that is lined with to! Of smoky flavor produced vegetable chunks and a refreshing, green salad soaked chips! Save my name and email in this case, 94 % of told... For water, then yes and researchers who validated it for how to fillet a trout for smoking and comprehensiveness out and throw it away and! Over a salad color when cooked and the flavor is how to fillet a trout for smoking bad thing trout for around 3 hours at degrees... Approximately 1 to 2 gallon size stored in vacuum sealed bags equaling half. Have dissolved half sheet pan where it connects to the marinade to impart more depth and complexity foil will conduct! Fresh lemon juice onto the smoked trout in air-tight, sealed containers or zip-lock baggies 3 tbsp ;.
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