Smoked Trout

[SuperD]

Brine:
1/2 soy sauce & 1/2 apple juice
cup of brown sugar
TBSP of minced garlic
1/2 a chopped onion
Marinate fish for at least 24 hours

Glaze:
1/2 to 1 cup brown sugar
maple syrup - enough to make sugar a paste
With about 1/2 hour of smoke time left, cover fillets with paste. This will produce a nice, sweet glaze to the finished product.

Post brine, Pre Smoke

Post Smoke

 

[redmanjr1]

Another masterpiece from SuperD!!worthy12worthy12tongue2

 

[SilverBullets]

Thanks Dave, this is one I gotta try out for sure! I have almost lost the taste for trout after eating kokanee over the years. I smoke them both the same way, but the trout have seemed kinda bland tasting. If you know of any other fish smoking recipes please don't hesitate to post em...or any other's! thumbsup

 

[Fallriverguy]

With that brine even a trout will taste good. Those fillets look very nice.

 

[SuperD]

My glaze near the end is really the taste secret to my smoked fish. Give it a try.

 

[Fallriverguy]

I have been trying to do something similar using brown sugar and honey. I have been finishing the fish off under the broiler for a few minutes with glaze. I'll have to try the smoker. Under the broiler the glaze gets hot and runs off the fillets. BTW I am using chinook fillets for this. With the cold outside temps the little cheif takes too long so I thought I would add the sugar glaze and finish them in the oven. I bet for kokanee and trout putting the glaze on in the smoker is killer.

 

[SuperD]

Fallriver, the other thing that will help slightly is to make the glaze a very thick paste and slather or butter the fillets. Some will certainly melt off but some is melting into the meat as well.

 

[Kokanee Slow]

thumbsup Looks like a great recipe Super D, thanks for the post.