I am pretty new to all this but have completed a few projects. Since I am going trout fishing for a few days next week I would like to know how to smoke them and how to prepare them to be smoked. We always clean and cook some while we are there but I want to bring some home to smoke. Question 1 How to clean them? I usually just remove the gills and insides then break the head off and skin them like peeling a banana. To smoke them I am guessing I should leave the skin on but scale them first and does it matter if I leave the heads on or not? Then is it better to smoke them fresh or freeze them? We really don't care for them much after they have been frozen, the way we usually cook them. I have read a couple of brine recipes, after searching the FISH section, but a couple said to not use anything metal or wooden, why? I have a GOSM so how long might it take and what temp should I run it? These fish will run about 12" to 15" and are hatchery stocked in a stream each night, so unless really necessary I won't be filleting them. I have learned a lot here already so maybe just a little more info please.
post #1 of 6
10/7/08 at 3:46pm