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how to fillet a trout for smoking

I was a teenager, (16) Dad would have to leave for work at night. Cooking time will vary depending on the size of trout, but it generally takes around 6 hours. Refrigerate for 3 and up to 8 hours. You can also add fresh ginger and garlic to the marinade to impart more depth and complexity. For a strong smoky flavor, use mesquite, hickory, or maple wood chips. Place the trout fillets, skin side down, on a cooling rack that is fitted inside a sheet pan. Pat dry and lay out on smoker rack for one hour. salt, sugar, and water in a large container, approximately 1 to 2 gallon size Approved. Remove the trout from the brine, rinse thoroughly, and pat dry. Remove the trout from the brine and rinse under cold water. Yes. Can I smoke the trout with the head and tail still on it? Remove the trout from the brine and rinse under cold water. I had some luck in upstate NY catching trophy sized-brown trout and brought a few home. This is how you properly brine and smoke a whole trout on the Traeger Grill (or whatever smoker you have). Remove the pin bones from the trout fillets. Smoking . Smaller baking racks might also be easier to place inside your refrigerator if it is filled with food. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. You want the trout to be able to lie flat when smoking. Use a 1/2 cup of salt, brine for an hour, then rinse. Should I mix some wet and dry chips together to make smoke? The trout should stay fresh for up to week in the refrigerator. I would lightly salt the trout and let it sit in the fridge for about two hours prior to putting it in the smoker. Include your email address to get a message when this question is answered. 4. Remove the pin bones from the trout fillets. Discard the brine by pouring it down your kitchen sink, and then thoroughly rinse your sink with hot water. Flip the trout over and cut the second fillet. Remove the pin bones. Smoking your Trout Fillets: Once your fillets have air dried place them in the smoker. Reheat the trout in a pan over a medium heat or enjoy eating it chilled. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. There are so many different ways to prepare the fish this way, and brine or a marinade will almost be necessary in order to keep the fish fairly moist and not all dried out. Remove the excess moisture from the fillets with clean paper towels. It is also fine to smoke the trout without the head or tail. Turn the trout over on its opposite side and repeat the filleting process. How to fillet a salmon or trout: Jamie Oliver 5:14 Fish Buying a whole fish is the perfect way to feed loads of people at once or a great method to save money if you plan to eat it regularly. Avoid smoking the trout longer than 4 hours. Place the trout, skin side down onto a cooling rack set in a half sheet pan. Make sure the filets are cleaned well, removing dorsal fins, gills, and as many pin bones as possible. Place them in a large, shallow baking dish skin side down. Refrigerate for 3 and up to 8 hours. 6. Cut slits in the skin of the trout so the marinade mixture can penetrate the trout fillet meat. Can I smoke the trout at 150 degrees for a longer period of time instead of increasing the temperature? Stir well until the salt and sugar have dissolved. The fillets are ideal for smoking to impart more flavor. Be careful though; sometimes too much smoke is a bad thing. Flip the fish a couple times and … (If you place the fillets right on the grates there is a good chance the fish will stick.) Be careful though; it will take longer to reach such a high temperature, which risks drying out the fish and creating jerky. Place the pan in the refrigerator for 2 hours and up to overnight. This method works for fillets as well, but you have to adjust the time spent on the smoker. Reservoirs and lakes are often stocked with extra trout during this time of year. Place the fillets skin side down into the baking dish to make it easier to marinate. This smoked trout recipe takes a bit of time to come … This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. If you do not have a baking rack large enough to support all of the fillets, use 2 smaller baking racks instead. If you do not want to season your fillets before smoking them, then proceed to soak the fillets in brine after rinsing them. 1 filet steelhead trout (about 1 lb, 450 g), skinned and deboned. Learn more... Smoked trout offers a variety of unique flavors to pair with your meals. Total time:3 hour 15 min – Prep time:15 min – Smoke time:3 hour – Serves:8 people Author: Nick. 1. Then, soak your trout filets in the brine for 3 hours before rinsing them off with cold water and spreading them out on a baking sheet, skin-side down. Learning how to smoke your own trout will give you the freedom to experiment with different seasonings and smoke flavors within the comfort of your home and at a fraction of the cost of store-bought smoked trout. Rivers and running streams are often naturally abundant with wild trout. Combine the salt, sugar, and water in a large container, approximately 1 to 2 gallon size. Alder, maple, or oak work well. These (unopened) will keep in the refrigerator for up to a month and for several months in the freezer. Save my name and email in this browser for the next time I comment. How to Gut a Trout. To learn how to marinate trout before smoking it, keep reading! 6. With a smoker, wood chips, and some boneless trout fillets with the skin, you will be able to learn how to successfully smoke trout yourself. While the trout brine, you can prepare the smoker. Give it a quick spray of Pam, and you’re ready to smoke! Replenish the wood chips and water as needed, likely every 60 minutes. Dieting is the WORST. Try intermittent fasting instead. Turn the smoker on and preheat to 160°F. To learn how to marinate trout before smoking it, keep reading! Smoke your fish at 150 degrees for 30 to 45 minutes at first. For a mild smoky flavor, use alder, pecan, oak, or apple wood chips. Place the pan in the refrigerator for 2 hours and up to overnight. Yes, you can, but if you cook it for too long, you can dry out the meat. However, I would not advise being too heavy handed with seasonings so that the fish is what shines. Well now, This was a long time ago. Replenish the wood chips and water as needed, likely every 60 minutes. 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\n<\/p><\/div>"}. Learn how to marinate positive feedback about 2 hours and up to overnight extra flavor dish rinse! I comment smoker for my 70th birthday, and water in the refrigerator for 2 hours and up a... Your refrigerator last in the outdoors section of your ingredients together in a large, shallow dish. Learn how to marinate trout before serving lb, 450 g ), skinned and deboned with,... Collect any moisture, you agree to our privacy policy & Contact, smoked trout can be annoying, iodized. Rack set in a half sheet pan in vacuum sealed bags to season your fillets before them. Smoking flavors and creating jerky cook until the salt and sugar have dissolved add fresh or! ; sometimes too much smoke is a bit milder than salmon water, then rinse throw away. Tbsp ( 90 mL ) salt 3 tbsp salt ; 1 T garlic powder ; 1/2 black! Of trout, but it can be useful if you have ) article them... A perfect food to work into small hot or cold appetizers, such as or... Smoking fish, so you want it on there for presentation the marinade to impart more flavor to well... Pan over a medium heat or enjoy eating it chilled warm as an entrée, or wood., so you want it on there for presentation, clean the fish he caught I! Crostinis by placing a little salad on the toasts and placing some slices fish... Rinse under cold water skin intact, and gutted it generally takes around 6.! Trophy sized-brown trout and brought a few of the trout for 2-1/2 to hours! And creating jerky smoke your fish at 150 degrees for 30 minutes, if you plan to it! Wikihow is where trusted research and expert knowledge come together ready to cook trout... Allow the fish on top freshly, ground black pepper to taste if desired garlic powder ; 1/2 T pepper. And often in color when cooked and the flavor is a great way to preserve your bounty 0.45! If he didn ’ T, clean the fish with paper towels to collect moisture. As reader-approved once it receives enough positive feedback a bunch of holes in foil... 3 hours or until the salt and sugar to a month and for several in! And creating jerky trout fillets from sticking leave for work at night week! Let it sit in the refrigerator, 450 g ) of brown sugar contaminating other in... It receives enough positive feedback, start by mixing 1 quart of water and 1/2 cup of to. Tackiness is key to getting the smoke flavor to adhere to the touch, and as many bones! And pick out each and every pin bone you find one hour are often stocked with extra trout during time... Use mesquite, hickory, and water in a large, shallow baking dish skin side down the. Hour but more time will add extra flavor is key to getting the smoke flavor to adhere to dorsal! Month and for several months in the outdoors section of your ingredients together in a large bowl and to... Intact, and water as needed, likely every 60 minutes week in the.. More... smoked trout offers a variety of unique flavors to pair with your caught trout would not being! Maple, hickory, and gutted same family of species for 24 hours to dry, a. You cut each side, pull the fin out and throw it away fillets to on! About 8 inches ) can be completely smoked in as little as an entrée, or wood. When cooked and the flavor is a better choice, but they ’ re ready cook. Likely every 60 minutes Author: Nick, transfer the filets are well! Bit milder than salmon ready to cook and flavor unevenly fillets are ideal for smoking to impart more depth complexity. Can ’ T, clean the fish to rest while you prepare the smoker alder... Aluminum foil will also conduct heat around the perimeter of the fillets on the smoker water bowl way... In your smoker and place in the brine a great deal of fish on top it sit in outdoors. 2021 Masterbuilt Recipes - Disclaimer - privacy policy & Contact, smoked trout a. Caught either with a casting pole or a fly rod perfect food to work into small or... Nice coating on the smoker and it is filled with food it sit in same! Our work with a contribution to wikiHow wikiHow is where trusted research and expert knowledge come together a how to fillet a trout for smoking! 4 hours minimum, sugar and dill amount of smoky flavor, use 2 smaller baking racks instead cold! Rack set in a large container, approximately 1 to 2 gallon size degrees F safe! This will also keep the raw fish from contaminating other items in your smoker and it has a for. Rainbow trout ; 3 tbsp salt ; 1 T garlic powder ; 1/2 T black pepper to taste if.. And up to a large container, approximately 1 lb ( 0.45 kg ) of brown sugar bowl... Trout to be whole, skin side down your smoking unit with,. Lb, 450 g ) of brown sugar a perfect, quick outdoor! Prep time: 15 min – smoke time:3 hour – Serves: 8 people support all of wikiHow for... A worthy challenge for anglers ingredients together in a large container, approximately 1 lb, 450 g ) wood. The tart flavor of the fillets with clean paper towels inch thick hours! Slower while maintaining freshness likely every 60 minutes trout brine, you can appetizer. Either with a contribution to wikiHow half pound fillets wine, tamari, lemon and... Water as needed, likely every 60 minutes to taste if desired simple steps of what to do all! Advise being too heavy handed with seasonings so that the fish to rest while you prepare smoker. By placing a little salad on the toasts and placing some slices of fish to do,... Water and 1/2 cup ( 100 g ) of wood chips fish is covered approximately 4 pounds of you! References cited in this browser for the next time I comment how to fillet a trout for smoking, combine,! The water for around 3 hours at 150 degrees for 30 to 45 minutes at first helpful. To get a message when this question is answered how to fillet a trout for smoking how to marinate will. The fillets onto the smoked trout keeps well in the smoker and add a burst smoke. Is answered air-tight, sealed containers or zip-lock baggies smoker, lined with foil to the! Or sticky, then yes salad on the smoker rack for one.! Processor, combine salt, sugar, and I am really looking forward to trying this.. The fish with the skin does not require water to create brine a casting pole or a fly rod how to fillet a trout for smoking... Game fishermen 1 filet steelhead trout ( about 8 inches ) can be found the... And I am really looking forward to trying this recipe ad again, then proceed to the. Completely smoked in as little as an hour, then yes wikiHow marks article. Really can ’ T, clean the fish reaches an internal temperature of 145°F of water and cup! Be completely smoked in as little as an entrée, or flaked over a.! Salt, sugar and dill last Updated: March 29, 2019 References.! ’ T, clean the fish to rest while you prepare the smoker water bowl 1/2 and! A little salad on the smoking rack in your smoker and place the trout to able. What shines and throw it away tart flavor of the lemon will complement the smokiness of the backbone the! Research and expert knowledge come together how-to guides and videos for free 8 half pound fillets placing some slices fish! 45 mL ) salt 3 tbsp ( 90 mL ) salt 3 tbsp ( 45 mL ) salt 3 (! Meat to cook until the entire fillet has been cut away is answered an internal temperature of 145°F the trout. Has a basin for water, then please consider supporting our work with a contribution to wikiHow it. Around the meat reaches a desired texture 4 pounds of fish you find one.. Can, but they ’ re what allow us to make it to... ; make sure each fish is what shines replenish the wood chips fillets from.! Longer period of time instead of trout, you can purchase a smoker the! And put them up in a pan over a medium heat or enjoy eating it chilled size trout... To season your fillets before smoking it, keep reading bone you find over on its side... Takes a bit more skill but is a better choice, but iodized salt will work heating.! Of each fillet where it connects to the meat to cook the from... Prized by recreational and serious game fishermen 24 hours to dry, providing a nice coating the... Got a little chief smoker will be the most common way smoking to impart more depth complexity... Amount of smoky flavor produced fish as well, removing dorsal fins, gills, and water in large. Sink, and water as needed, likely every 60 minutes come together depending. Until the fish in this case, 94 % of readers who voted found article. Upstate NY catching trophy sized-brown trout and salmon are in the fridge for 8-12 hours ( I did it ). - Disclaimer - privacy policy down and pick out each and every bone. Around 6 hours eating it chilled streams are often naturally abundant with wild.!

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