This past weekend I smoked some rainbow trout. My usual brine for salmon consists of 2 cups Kosher salt, 2 cups brown sugar and 4 gallons of water. I brined the fish for 36 hours. That usually works for salmon fillets but these smaller trout turned out really salty.
My question is too much salt or too much time in the salt?
These fish were smoked in a gas grill with apple wood on the grate over low heat for four hours and not in the charcoal fired unit I usually use.
The fish are salty but not indeible and go well with a red ale I brewed last fall.