Need advice smoking rainbow trout

Discussion in 'Fish' started by camox413, Jul 10, 2016.

  1. camox413

    camox413 Fire Starter

    Hey everyone,

    I'm fairly new to smoking but this will be my first time doing fish. I caught a nice rainbow trout this morning and I'm wondering if anybody can give me some advice for smoking it?
  2. wade

    wade Master of the Pit OTBS Member SMF Premier Member

  3. camox413

    camox413 Fire Starter

    That's a very nice write-up Wade. I think for my first time I will continue hot smoking. Do you have any advice for hot smoking it?
  4. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    For hot smoking you can use either a wet immersion brine or a dry brine. Once cured then the hot smoking process is very similar.

    For a dry brine use a 50:50 mix of salt and suger and then cover the fish with it for 2-3 hours before rinsing off.

    For wet brine Dave Omak is a good person to ask as he does a lot of it

    If you are producing a hot smoked salmon then you need to start the salmon off at a relatively low heat and then raise it so that the proteins in the fish set gently and do not ooze out to give that white scum on the surface. Everyone will have their own precise temperature method but this is mine
    • 50 C (122 F) for 60 minutes
    • 75 C (170 F) until internal temperature reached 64 C (147 F)
    • Temperature then dropped to 65 C (150 F) for 30 minutes
    I do not know what your tastes are but be warned that some of the cures used on here use a LOT of sugar and I find them much too sweet for me. A while ago I did a comparison of a number of salmon cures and you can check that out here.
  5. camox413

    camox413 Fire Starter

    Thanks wade! That's a ton of great info. I'll let you know how it goes.

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