- Feb 3, 2009
- 28
- 10
Hey all, I usually do this with mullet, but lately I've been catching a LOT of trout. Pretty much the same thing with mullet, the big difference is when you clean the mullet you'll find fat inside. Leave it there, it's a good thing. Also when smoking mullet I leave the scales on the fish. The scales on the trout are too small to leave on, they'll be everywhere. Just run a good strong stream of water from the hose against the grain.
Here we go, five trout-one day's limit, scaled.
Now just gut and split them, don't worry about being pretty. be sure to wash out all the blood along backbone.
Next is the brine, I know some folks who skip this and the fish tastes fine. I was taught to brine 'em so let's get to it. I mix one cup kosher salt with one gallon water-that's the brine but I add about 1/4 cup more salt to compensate for the added ice. I don't add anything else to the brine. Cover the fish in the brine for six hours to overnight, rinse very well and pat dry. This is the time for any dry seasonings, some fresh ground pepper is all I add.
This next step is like the brine, some do- some don't wait for the pellicle to form. Lets do. After a while the flesh will appear wet but when touched lightly your finger will come back dry. Time to cook!
I use the MES, I have used vertical wood units, bullets and God bless that first smoker I ever had the LiL Indian. I have never used water or any liquid for smoking fish. I like to smoke em at 200° till they look kinda like this,
About five hours for this batch. These were smoked with Alder and came out very well.
I've been places where they serve smoked fish sliced really thin on plates with ice and fancy cheese and crackers. Down here we do it a little differently- grab a fish, a paper towel, a cold drink and find a tailgate or a bench to put your butt on and enjoy!
Here we go, five trout-one day's limit, scaled.
Now just gut and split them, don't worry about being pretty. be sure to wash out all the blood along backbone.
Next is the brine, I know some folks who skip this and the fish tastes fine. I was taught to brine 'em so let's get to it. I mix one cup kosher salt with one gallon water-that's the brine but I add about 1/4 cup more salt to compensate for the added ice. I don't add anything else to the brine. Cover the fish in the brine for six hours to overnight, rinse very well and pat dry. This is the time for any dry seasonings, some fresh ground pepper is all I add.
This next step is like the brine, some do- some don't wait for the pellicle to form. Lets do. After a while the flesh will appear wet but when touched lightly your finger will come back dry. Time to cook!
I use the MES, I have used vertical wood units, bullets and God bless that first smoker I ever had the LiL Indian. I have never used water or any liquid for smoking fish. I like to smoke em at 200° till they look kinda like this,
About five hours for this batch. These were smoked with Alder and came out very well.
I've been places where they serve smoked fish sliced really thin on plates with ice and fancy cheese and crackers. Down here we do it a little differently- grab a fish, a paper towel, a cold drink and find a tailgate or a bench to put your butt on and enjoy!
