First Fish Batch

Discussion in 'Fish' started by royjulius, Jul 6, 2014.

  1. royjulius

    royjulius Fire Starter

    I forgot to take a picture before I packaged up my first batch of smoked trout, but here is a pic of what I started with....fresh out of the lake! It turned out really good, but I think I'll cure it a bit longer next time. I'll search around on here for more tips.


    Is it better to fillet the trout first, or is on the bone the preferred way?
     
  2. sb59

    sb59 Smoking Fanatic

    Whatever your preference. I prefer anything 16 inches & under with the bone because it's a real pain in the ---- getting such small pin bones out of the fillets. The rack tends to lift right out of the smoked fish intact. Larger fish I'll fillet because the bones are a bit more substantial & easier to locate and pick from the fillets with pliers before smoking.
     
  3. royjulius

    royjulius Fire Starter

    Thanks. I did notice that the bones lifted right out. Man are they yummy!
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    And those Bluegills in your Avatar are pretty nice too!!

    Bear
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    For salmon and large trout I have a method of filleting that removes the backbone and rib bones and leaves the two halves held together by the skin. That is how I do larger trout. For the small guys 14" or less I cut the heads and tails and fins off, gut. Then brine and smoke. As mentioned the bones pull out easily after smoked.
     
  6. java

    java Smoking Fanatic

    Nothing like some good smoked trout. Reminds me I need to take a day off and go fishing.

    Like everyone else said we leave ours whole.( we dont get many over 18 inches)
     
  7. royjulius

    royjulius Fire Starter

    Thanks guys for validating my methods for me. I feel like I'm on the right track with this. They stock a lot of trout here in the Black Hills so I should have an endless supply. [​IMG]
     

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