salt and pepper
Executive Chef
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.
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.