Simple smoked trout

[whitegardens]

Cleaning out the freezer.
Wild caught trout from Southern Missouri. Given to me by an in-law.

Smoking at 200*. No seasoning, just threw them on.

Goal is to hit 145*.

 

[chilerelleno]

Mmmmm... Watching.

So sad that my yearly trout fishing vacation cabin has been sold, no more trips to PA for a week or two of fishing and relaxing.

 

[whitegardens]

So sad that my yearly trout fishing vacation cabin has been sold, no more trips to PA for a week or two of fishing and relaxing.

That sucks, spots like that are hard to come by.

 

[whitegardens]

2nd hour check.
Going to leave in for another hour before checking temp.

Lighting stinks trying to take a pic, but the skin is getting a wonderful color to it.

 

[whitegardens]

Just checked temp at hour #3.

Larger fish are at 140*-145*. Going to let them go at least another half hour.

 

[whitegardens]

Pulled at 3.5 hours.

Pretty amazing!

Cleaned all the meat and added a bit of my smoked salt to it also.

Lots and lots of tiny bones.

 

[thirdeye]

That is a good freezer find. I have a theory that the reason some people say they don't like trout is not the flavor, but the pin bones.

 

[bauchjw]

Looks amazing! I love trout, that’s gotta be a wonderful smoke! Great work!

 

[whitegardens]

That is a good freezer find. I have a theory that the reason some people say they don't like trout is not the flavor, but the pin bones.

Wouldn't be the least bit surprise if that's the case.
I pulled the meat off the bone as cleanly as possible, but you still can't get it all.

Even when I go to eat more of it, I'll have to pick through it some more.

 

[thirdeye]

Wouldn't be the least bit surprise if that's the case.
I pulled the meat off the bone as cleanly as possible, but you still can't get it all.

Even when I go to eat more of it, I'll have to pick through it some more.

I hear you. I debone all fillets (especially for cured and smoked), but I still like cooking whole fish, the flavor is unique.

 

[BrianGSDTexoma]

Looks good. Love smoked trout. Try it with pop's brine next time.