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Smoked Trout on Grill

I love smoked fish.  I didn’t think I would ever say that when I was a child.  When I went on Boy Scout trips, we would get our fishing license and we would pull countless rainbow trouts out what ever stream or tributary we fished at – and I would lament the part where we would sit down and have to eat the sucker.

Then a couple years ago we went to a fish farm in the Cache Valley in Utah.  My sister-in-law has had her fair share of fish – sometimes it was the only thing they could put on their table.  She had so many different ways to prepare the muddy water fish.  I listened and took notes, so when we were done with this fish farm adventure I could know what to do.

I gutted out my old broken grill and converted it to my ghetto smoker.  And used this brine recipe – notably, I had quite a bit of marinade left over.  However, it changed the flavor and of course removed all the muddy characteristics the trout had.

What I was left with, was this firm fleshed fish and an amazing amount of flavor.  I was impressed.  So, Nikki this is for you.  Thank you for opening my eyes to brined, smoked trout, salmon and white fish.

This recipe was based on trout and salmon – but this works really on any fish.  My favorite use of the smoked product is to slice thinly with a serrated knife, and place with sour creme, dill sprig on a latke – bite size.  A little sea salt to top – my friends, this is great stuff.

I hope this changes your life as much as it has mine.  Good Eat’s to you!

Smoked Fish Brine Recipe

An amazing brine recipe that makes your fish not taste fishy!
Prep Time 8 hours 20 minutes
Cook Time 2 hours

Ingredients
  

  • 2 Quarts water
  • 1 cup brown sugar
  • 1 cup apple juice
  • 1/2 cup kosher salt
  • 1 cup soy sauce
  • 3/4 teaspoons fresh ground black pepper
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic powder
  • 1 teaspoon Lawry's seasoning salt
  • 4-5 Dashes hot sauce Tabasco Sauce

Instructions
 

  • In a 3 gallon food safe bucket combine all of the ingredients and stir to dissolve the salt(s).
  • Brine your fish for 6-8 hours in thin chunks or average filets. You could go 10-12 hours if you were going to brine a whole fish in the refrigerator.
  • Remove the fish from the brine and place on your smoking racks with air circulating around them. This will allow the fish to obtain a glaze.
  • This brine makes enough to cure 12-15 three pound trout or salmon.
  • Set your smoker at 200 degrees and let it smoke for 2 hours so the fish reaches a internal temp of 160 degrees F. The fish should hold this temp of 160 degrees F for at least 30 minutes to ensure any nasty parasites might meet their demise.

Notes

I suggest smoking with a sweet wood, such as apple wood or alder wood (no bark).
Adapted from Oregon State Extension Service

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