Whether you prefer to grill or smoke your fish, Hey Grill Hey has some delicious recipes for you to try: More BBQ Fish Recipesįish and BBQ were made for each other. I always recommend investing in a sturdy meat thermometer so you don’t have to play the guessing game of “Is my food done yet?” Cooking to temperature is always going to be more accurate than cooking to time. Make sure to smoke trout until the internal temperature of the meat reaches 145 degrees F and the meat of your fish is opaque and flakes easily with a fork.
This variation in time greatly depends on the thickness of your trout fillets. It will take anywhere from 1 1/2 to 2 hours to fully smoke trout. Experiment and determine how you like to enjoy eating your smoked trout.
Smoked trout cracker#
With cream cheese on top of a cracker or crusty bread. It can be flaked and eaten with capers, lemons and red onion on a bagel. You can eat it hot off the grill, or you can allow it to cool and serve it with a variety of accouterments. This trout can be enjoyed in a variety of ways. At this point, your trout should be cooked throughout and should flake easily. Smoke the trout fillets until your trout reaches an internal temperature of 145 degrees F. Once your smoker is preheated, remove the fillets from the brine. Preheat your smoker (I prefer to use a pellet smoker, but this recipe works for whatever smoker you have on your patio) to 180 degrees F. Once your trout has finished brining, it’s ready to smoke.
Eat warm with your favorite sides or serve chilled as an appetizer. Smoke. Mild smoke at low temperatures to cook and flavor the trout.A simple salt and sugar liquid to add flavor and moisture. Start to finish, smoking trout is as easy as 1-2-3. If you’ve got a thicker filet of steelhead trout, brine for 30-40 minutes. If you’ve got thinner filets of brook or lake trout, brine for 15 minutes. Place the trout in the brine and set it in the refrigerator. You can add in aromatics or flavor in the form of fresh herbs (dill is a favorite) or fresh garlic and onions. I use a simple brine recipe of 2 cups water, 1 Tablespoon Kosher salt (coarse grain) and 1 Tablespoon brown sugar. I find the sugar, salt, and smoke work well together to enhance the flavor of the trout without being overpowering. I like to keep my brine simple and add in some brown sugar for a rich, sweet element. Smoked Trout Brineįirst step in smoking fish (after catching or buying the trout, of course) is brining! This recipe calls for a wet brine of water, brown sugar, and kosher salt. I have so much admiration for those of you who catch your own food! And since you put in all that effort to catch the fish in the first place, let’s make sure it’s cooked well too. While I’ve rarely smoked my own fresh caught lake trout, I understand how amazing it can be to catch a fish, prep it, smoke it, and enjoy the fruits of your labor. My whole goal with this recipe was to make a smoked trout lover out of Todd. I didn’t fish a lot growing up but my husband, Todd, grew up fishing and his favorite way to enjoy brook or lake trout was sauteed in a pan with a lot of butter. Honest moment here: I’m not a big fisher. You can enjoy this trout in so many ways! So whether you’re a fishing enthusiast looking to cook your fresh catch, or you prefer buying your fish at the store, this recipe will help you smoke it to perfection! The trout stays moist thanks to a simple brine and takes on an amazing amount of smoke flavor. This Smoked Trout is a delicious way to cook fresh trout.
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