Smoked Trout Recipe

Smoked Rainbow Trout Recipe
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Memorial Weekend 2015 is officially over and lucky for us we came home with a bounty and I don’t mean a bounty of the green stuff but a bounty of nice fat rainbow trout. If it wasn’t for all the kids donating their fish to us, I would have come home empty handed.

This rainbow trout brine and smoking recipe adds a mild sweet flavor and flakey-firm texture to your fish.

Up to 5 Rainbow Trout.
Note: If you have more trout double the brine recipe so that there is enough to cover the fish.

BRINE INGREDIENTS:

  • 4 cups water
  • 1/3 cup kosher salt
  • 1 cup light brown sugar
  • 3/4 cup peach brandy

OTHER INGREDIENTS:

  • Mr. Yoshidas Original Gourmet Sweet and Savory Marinade (or other Teriyaki Sauce)
  • Ground black pepper

DIRECTIONS:

  1. Fillet trout and cut into 4-6 inch wide steaks. Brine skin side up in a plastic or glass dish. Cover with plastic wrap and place in the refrigerator for 10-12 hours.
  2. Wash trout under cold water, pat dry with a paper towel and set on wire rack in a cool place. Let sit for 2 hours.
  3. Brush trout with Mr. Yoshidas Original Gourmet Sweet and Savory Marinade. Add fresh ground black pepper.
  4. I used a Bradley Digital Smoker with Alder Wood and began smoking the fish at 150 degrees for 2 hours.  Basting every hour with Mr. Yoshidas Marinade.  Increase temperature to 160 for 2 hours. Finish trout at 170 for 1 to 2 hours until the internal temperature reaches 130/140 degrees.
  5. Remove trout from smoker and let sit for 1 hour before vacuum-sealing.
Smoked Rainbow Trout Recipe

Brine skin side up in a plastic or glass dish.

Smoked Rainbow Trout Recipe

Wash trout under cold water, pat dry with a paper towel and place on wire rack in a cool place. Let sit for 2 hours.

Smoked Rainbow Trout Recipe

Brush trout with Mr. Yoshidas Original Gourmet Sweet and Savory Marinade.

Smoked Trout

Add fresh ground black pepper to trout.

Smoked Trout

Use Alder Wood and begin smoking the fish at 150 degrees for 2 hours. Basting every hour with Mr. Yoshidas Marinade. Increase temperature to 160 for 2 hours. Finish trout at 170 for 1 to 2 hours until the internal temperature reaches 130/140 degrees.

Smoked Rainbow Trout Recipe

This rainbow trout brine and smoking recipe adds a mild sweet flavor and flakey-firm texture to your fish.

Smoked Rainbow Trout Recipe

Remove trout from smoker and let site for 1 hour before vacuum-sealing.

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