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First Fish Batch

post #1 of 7
Thread 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?

post #2 of 7

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.

post #3 of 7
Thread Starter 

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

post #4 of 7
Quote:
Originally Posted by Royjulius View Post
 

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

 

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

 

 

Bear

post #5 of 7
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.
post #6 of 7

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)

post #7 of 7
Thread 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. :biggrin:

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