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Old 04-02-2013, 10:38 AM   #1
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Smoking Trout, step 1

It's that time of the year when the ice leaves the lakes here in Montana. It's time for Trout fishing. The cold water produces a solid and firm fillet, just right for smoking. And the size of the fish comes into play. For smoking fillets I like to keep fish around 20" and return the smaller fish into the lake. So, the first step is to acquire the fish and start the prep. The fish will be filleted leaving the skin on then the pin bones removed.
At the moment, I have 6 fresh trout (4 in the pic) that should fill up my smoker, just right till the next batch!
As I continue the process, I will add the recipe and photo's for each step if anyone is interested.

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Old 04-02-2013, 10:54 AM   #2
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Food tease! LOL. Gorgeous trout :)
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Old 04-02-2013, 11:32 AM   #3
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Originally Posted by salt and pepper View Post
It's that time of the year when the ice leaves the lakes here in Montana. It's time for Trout fishing. The cold water produces a solid and firm fillet, just right for smoking. And the size of the fish comes into play. For smoking fillets I like to keep fish around 20" and return the smaller fish into the lake. So, the first step is to acquire the fish and start the prep. The fish will be filleted leaving the skin on then the pin bones removed.
At the moment, I have 6 fresh trout (4 in the pic) that should fill up my smoker, just right till the next batch!
As I continue the process, I will add the recipe and photo's for each step if anyone is interested.
ZOMG, what gorgeous trout, s&p!! mine is going to be that big beauty right there in front! please tag it for me with a 'V' so i can follow it through the rest of your smoking process? if there is a delicacy that makes my mouth water more than a dark, shiny, smoked trout, i don't know what it might be. how long does it take to smoke beauties of this size, s&p? and btw, what did my trout weigh initially?

yes, please, keep us updated with the fish-smoking progress as you go, s&p. does anyone make sushi out of this lovely variety of fish flesh?
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Old 04-02-2013, 12:50 PM   #4
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Smoking Trout step 2

Here the Trout are filleted with the pin bones removed and all fat is trimmed. Ready to go into the brine.
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Old 04-02-2013, 01:30 PM   #5
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Smoking Trout, step 3

This is a basic brine that I use: 1 cup of kosher or sea salt, 1 cup of brown sugar desolved in 1 gallon of cold water. Cover the fish with the brine and let sit for about 2 hours. No need to make a fancy brine because other flavors will be added later.
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Old 04-02-2013, 01:45 PM   #6
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Are you going to hot or cold smoke the trout?
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Old 04-02-2013, 02:12 PM   #7
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Are you going to hot or cold smoke the trout?
Cold smoke.
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Old 04-02-2013, 02:17 PM   #8
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Cold smoke.
Well, in that case I'll keep reading. Can't stand cooked trout. Then I had some that was cold smoked and discovered that trout could be delicious.
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Old 04-02-2013, 04:29 PM   #9
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Smoking Trout, step 4

After brining for 2 hours,strain and rinse fish with cold water, pat dry and cut the fillets in half. Lay them out on sheet pans, then refrigerate uncovered for 24 hours, until a "pellicle" is formed. Pellicle is a tacky, sticky surface that allows the smoke to adhere to.
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Old 04-02-2013, 05:52 PM   #10
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Love watching the process, S&P. What beautiful fish!
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Smoking Trout, step 1 It's that time of the year when the ice leaves the lakes here in Montana. It's time for Trout fishing. The cold water produces a solid and firm fillet, just right for smoking. And the size of the fish comes into play. For smoking fillets I like to keep fish around 20" and return the smaller fish into the lake. So, the first step is to acquire the fish and start the prep. The fish will be filleted leaving the skin on then the pin bones removed. At the moment, I have 6 fresh trout (4 in the pic) that should fill up my smoker, just right till the next batch! As I continue the process, I will add the recipe and photo's for each step if anyone is interested.[IMG]http://www.discusscooking.com/forums/members/39817-albums960-picture5456.jpg[/IMG] 3 stars 1 reviews
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