Smoked Trout (candy Crack)

[Troutslayer78]

I have eaten almost every kind of smoked fish you could think of.. and since I am a girl and watching the figure as much as i can i can not handle the SALTY SMOKY brines people use. I have a good simple recipe for smoked trout. Fillet as usual, put in a baking dish depending on amount of fillets, add a small dusting of garlic power, carefully lay fillets on top. Put 1/4 inch of light brown sugar on top of fillets and let sit covered 10 hours in fridge. Once sugar has almost turned to liquid over fillet add a generous coating of (Splenda sweetener) over top of fillets. Cover and let sit another 10 hours. Put in freezer 1 hour before going into smoker. I know it sounds strange but it keeps trout from drying out. While trout is in freezer i soak my apple wood chips in a bowl of water, keep an extra bowl handy to add chips periodically, i add 5 drops of liquid smoke and a 1/2 teaspoon Vanilla extract, (don't judge, i'm a girl) brush skin side of fish with Olive Oil , not Vegi oil. keeps from sticking to racks. Smoke 4/5 hours, change chips half way through. I have taken fillets out 1/2 hour and tried a few spices on top... everyone likes different things, some tasty ones are, drizzle honey, ive used Ginger powder, (brothers favorite) Blueberry pure is one of my favorites.... I use ugly nasty humpies for smoking as well. They are naturally very oily and have no need for a SALTY brine at all.... you want to taste flavor not salt..... any questions feel free to message me... good luck..

Trout Slayer!

[needs2hunt]

wow ... talk about a sweet tooth!!!!

[Bodofish]

I've had good results using Splenda instead of sugar. However when I do, I like to just brush a very small amount of molasses on the fish instead of brown sugar. All the brown sugar flavor with much less sugar.

[Troutslayer78]

thanks Bodo, i'll try the molasses next week...