When I did the salmon jerky that was too salty I soaked it in water for a while, drained it and then used it in a recipe because it was too soft for jerky by then. It was cured so I wonder about throwing it back in the dehydrator if it ever happens again.
Dawn, these are from a friend who likes to fish a lake up in the mountains. I prefer lower/warmer elevations. I have them soaking in ice water right now as I couldn't eat them this way. Maybe I'll try some honey and lemon glaze and re-dry them in the oven. I sure won't waste them, but I was disappointed.
I did want to take some of these on our elk hunt next week. Got one batch in the oven right now with the honey/brown sugar/lemon glaze. Won't be the prettiest fillets in town, but at least they're not salty!
I guess I don't have to tell you to rinse them really well the next time before they go in the smoker. I have never had a problem with them being too salty. I don't know of any method of taking the salt out after they are already smoked.
I love Kokanee smoked, they are the same as sockeye. We don't have brown trout but I have smoked a ton of kokanee and rainbows.
A few hours in a brown sugar salt bath, a good rinse and a bit of green alder smoke and nothing tastes better IMO. I do mine in a Little chief smoker.
Putting them in a dehydrator will not reduce the saltiness but it might firm them up a bit.
Did you cure them or how did the salt get into the fish. All I can say is do like dawn said and then use them in maybe a dip or some thing. What about soaking them and put them back into the smoker again it's jeky right.
We soaked them in cold water for an hour, changing the water once. That took out most of the saltiness. Then brushed on a mixture of honey, brown sugar and a squirt of lemon juice. Placed in the oven at 250 degrees for 15 minutes. They're edible now, but I won't be smoking any more fish for awhile.