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trout filets

post #1 of 10
Thread Starter 
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.
post #2 of 10
here's a great smoked trout dip:


as for a fishy transfer to other stuff in the smoker - my experiences indicate that thee are no worries in this department ~ it simply hasn't happened....PDT_Armataz_01_37.gif
post #3 of 10
They sure look good.
post #4 of 10
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.
post #5 of 10
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.
post #6 of 10
Those fish look awesome there meatball. I like trout and redfish and grouper and snapper and toadfish smoked.
post #7 of 10
Nice job Meat.
post #8 of 10

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.

post #9 of 10

How fun! That looks very nice!!! Cheers! - Leah

post #10 of 10

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. :30:

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