trout filets

Discussion in 'Fish' started by meatball, Aug 7, 2009.

  1. meatball

    meatball Smoking Fanatic OTBS Member

    I was going to wait until I had some fruit wood or alder to smoke these, but I just couldn't wait. I'm glad I didn't bother to wait, it came out really good with the red oak. I only used a small amount of wood, but it was enough to give the filets a nice smoky flavor.

    Brined it overnight in a simple brine (not sure of measurements) - water, salt, brown sugar, garlic powder, pepper....

    Out of the brine, I rinsed the filets and rubbed them with some kosher salt and ground black pepper - kept it simple -

    I wanted to smoke a meatloaf at the same time. I was afraid if I put the meatloaf on top, it would take on a fishy smell, and I was afraid that by putting the meatloaf under the fish, the fish would drip onto the meatloaf. So I just put an empty aluminum pan under the fish and it seemed to work well at protecting the meatloaf...

    Smoked at 200* for about two hours...And the finished fish..

    I ate one filet as is and it was excellent. I also made a smoked fish spread with one, but wasn't too happy with it. If anybody would like to share a good fish spread recipe, I would appreciate it. I have two more smoked filets in the vacuum seal in the freezer. Thanks for checking it out y'all.
  2. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    They sure look good.
  4. They look great. Nice job.

    I do a spread/dip with smoked whitefish.

    I don't have a recipe for it, I just add as I go until it's at a consistency I feel is appropriate. It's really quite simple too.

    Cream Cheese
    Sour Cream (to lighten it up)
    Smoked Fish
    garlic powder
    a pinch of cumin
    a pinch of cayenne pepper
    Some finely chopped green onions

    It makes a fresh, tasty spread/dip.
  5. Also, if a hot dip is what you're after:

    Smoked Arctic Char Hot Dip (Trout or salmon also will work well in this dip)

    1 lb light cream cheese, softened
    8oz smoked arctic char (or other salmanoid)
    2 tbsp finely chopped green onion
    1 tbsp prepared horseradish
    1 tsp Worcestershire sauce
    1/8 tsp hot pepper sauce
    1/4 cup finely chopped pecans
    assorted cracker and vegetables

    1. Preheat oven to 375°F (190°C). Set aside a 4 cup (1 L) oven-proof casserole dish.
    2. In medium bowl, blend cream cheese, smoked arctic char after flaking with a fork, onion, horseradish, Worcestershire sauce and hot pepper sauce until combined.
    3. Spread mixture in casserole dish. Top with pecans; sprinkle with paprika.
    4. Bake, uncovered, 25 minutes or until bubbly. Serve hot with crackers and vegetables.
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Those fish look awesome there meatball. I like trout and redfish and grouper and snapper and toadfish smoked.
  7. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Nice job Meat.
  8. miamited

    miamited Fire Starter

    For smoked fish dip, I use talapia seasoned with old bay seasoning and smoked with apple wood. Once it cools down, I put in my food processor to chop up with some scallion, (two or three per pound of fish) then add mayo to get to the consistency that I want. Nothing measured. When I bring some in to work to snack on, people keep coming to my desk for stupid reasons just to get some. Real simple.
  9. How fun! That looks very nice!!! Cheers! - Leah
  10. flash

    flash Smoking Guru OTBS Member

    Gotta say I have never smoked any of our sea trout yet. Fried, yes, grilled yes. Looks like I will have to give it a try.

    As to your dip. You always have to over do them a bit for dip. I use mainly Blues, Spanish and Jack Cravelle and mullet when I can catch them. Usually in the 3 to 3 1/2 hour area for them, but I do not brine either. Still dip comes out amazing.

    And now I notice this a dang old thread. [​IMG]
    Last edited: Jul 10, 2014

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