Simple smoked trout

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whitegardens

Smoke Blower
Original poster
Dec 7, 2015
82
54
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*.



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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.

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Just checked temp at hour #3.

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