Bears' Salmon recipe for trout, or recomendations.

[migraine]

We just got back home from a Fishing trip in the Calif Eastern Sierras and caught WAY more large rainbow trout than we need. I've frozen the smaller size for future dinners. And I want to smoke the larger 18'-22" trout. I've been happy with Bears' salmon recipe and someone else here, just can't remember who.
What is every ones' opinion on using it or does the brine recipe need to be toned down because it's more delicate/smaller fish.
Thanks in advance, Brian

 

[chopsaw]

@thirdeye does smoked trout .
Maybe he'll jump in here . but this is a link he's posted on the method .

The Fishin' Season is Open at Lake Sam's...

... Sam's Club that is, and I'm smokin' my first batch of dry cured steelhead trout for 2025✔️. About 6 hours in the dry cure. Rinsed and re-seasoned with white pepper, black pepper and garlic powder. SmokerCam view after an overnight rest. Outside temp 25°. Still using my stash of A-Maze-N...

www.smokingmeatforums.com

In that thread , go to post 6 . He has the link to his method there .

 

[jcam222]

@cmayna has many threads on smoked fish too

 

[BrianGSDTexoma]

I love Wayne's @thirdeye. Here is his Salmond Recipe

 

[in. pred]

one of our favorites is this way. lay fillet on buttered cookie sheet skin side down(skinned fillet). sprinkle with onion garlic pepper salt and very thin sprinkle of dill. i know im loosing some at dill but trust me here it all blend very well with pink meat. then you put some brown sugar over the fillet and pats of butter along the top of fillet. the butter and sugar will melt together and form a glaze on top. bake at 350 for 20 min or until flaking. the trout dill b sugar and butter make for a killer treat!

another favorite way for me to eat my trout is breakfast. a fillet browned in bacon grease is awesome breakfast meat with eggs! there is a way to do it though. fillets arent easy to mess with in skillet and keep whole. you season fillet and get grease hot. then you cook the top(inside) of the fillet first just enough to get the tip cooked but not deep into fillet. that allows you to flip a solid filet easily. then you just cook the rest of fillet hard. i want a crust around the edge and on bottom. that gives you a great caramelized flavor and crunch to accentuate the trout flavor. everyone should taste this at least one time. it one of my all time favorite breakfasts.

enjoy!