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Old 04-30-2011, 01:44 AM   #1
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Hot smoked Trout

We a driving to our local fish farm to buy some trout today. I would appreciate some tips on hot smoking the with particular ref to the brine.

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Old 04-30-2011, 06:38 AM   #2
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Oh, trout!!! My favorite fish!!!

Not many years ago I spent hundreds of dollars on fly fishing equipment, followed by endless hours of learning to cast... all in order to catch a handful of 2-3 lb. trout. It has been worth it!!!

I've never heard of hot smoking fish, but I'd like to taste the finished product.
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Old 04-30-2011, 09:07 AM   #3
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I got back a few hours ago, I forgot to take my camera it was really beautifull today. The farm is in a valley about 14 mls from us, the river that feeds it is very clean. My family have been buying trout from Mr Davidson for 40 yrs.
I bought 12 1+ lbs rainbows for about $30, he wacked them and gutted them as I waited.
The BBQ charcoal is nearly ready, I made a simple brine and two of the fish are in it.The smoke will come from pieces of Jack Daniels barrels I bought.
I will take pics and post later
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Old 04-30-2011, 11:36 AM   #4
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Quote:
Originally Posted by Bolas De Fraile View Post
I got back a few hours ago, I forgot to take my camera it was really beautifull today. The farm is in a valley about 14 mls from us, the river that feeds it is very clean. My family have been buying trout from Mr Davidson for 40 yrs.
I bought 12 1+ lbs rainbows for about $30, he wacked them and gutted them as I waited.
The BBQ charcoal is nearly ready, I made a simple brine and two of the fish are in it.The smoke will come from pieces of Jack Daniels barrels I bought.
I will take pics and post later
Waiting eagerly to see the finished product, I use to fish with my dad he love fishing and trout were his thing. We use to be able to catch up to 20 then, And manys the time I use to fall asleep on the bank of the stream only to have dad poking me with the end of the rod saying get up and finish fishing we still have to clean and cook these babies
kades
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Old 04-30-2011, 01:25 PM   #5
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Okay here they are, they are for lunch tomorrow so I will skin and prep them in the morning. I will make a horseradish cream to go with them.I tasted a bit its very good but I would say thatClick image for larger version

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Old 04-30-2011, 05:50 PM   #6
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Very nice!
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Old 04-30-2011, 05:56 PM   #7
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Smoked lake trout--yummy. I bought some at the locker plant in MN (and ate it in one sitting). I can hardly wait to go back to MN in August and have more!

When my folks used to go trout fishing, not only did they smoke the trout, but also made pickled trout. I probably have the recipe kicking around here somewhere. If you like pickled herring, you'd like pickled trout.
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Old 04-30-2011, 06:34 PM   #8
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MOst of the fish smokers around these parts pack the fish in kosher salt and let it sit in the cooler for a day. They then rinse off the extra salt and smoke the fish in alderwood smoke. I'd like to try with maple or apple-wood. I love smoked fish. But trout is asmost too good to smoke. I'd rather smoke salmon.

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Old 04-30-2011, 07:29 PM   #9
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Beautiful Bolas, brings back many sweet memories for me.
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Old 05-01-2011, 03:58 AM   #10
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Thanks for the kind comments, I have just skinned them they are very juicy and soft. They broke up as you can see, I think I will try Goodweeds method of dry curing which sold make them more firm.
I ate some of the bits, the flavor is amazing, my wife stopped me eating more as she has decided they will be the starter for a Dinner Party we are having tomorrow night to celebrate the bank holiday Mayday or workers day as it is known in Europe.
I will be grilling a french trimmed rack of lamb and some sausages tonight on the BBQClick image for larger version

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