smoked trout

[curado]

i am gonna be smoking some trout that i have had in the freezer sealed in begs. so i will post pics as i go.

[Toni]

i am gonna be smoking some trout that i have had in the freezer sealed in begs. so i will post pics as i go.

I would like to see the "begs" you are using in your freezer.

[curado]

hush toni lol i ment bags lol

[Racer]

I'm interested in how they come out. I have some trout in the freezer in vac bags that I am thinking about smoking. I would like to hear of a good brine or how you do yours.:bounce:

[hewesfisher]

I've smoked frozen trout using the recipe I posted here (on page 2) with great results.

[blufin loui]

Hello fellow smokers. The most significant difference I've found in smoking frozen vs fresh is the frozen fish tends to soak up the brine faster than fresh. Probably has something to do with the extrusion of the cells during the freezing process. I've only used liquid brine on them, so can't speak to dry. But as has been mentioned, It smokes up delicious.
MMM MMMMMMMM let us all know how it turns out. Good smoking to all.

[Toni]

I use the same brine as salmon but only brine for 8-12 hours. It depends on how big they are for the brining time. I use a dry brine.

[Racer]

Does it work ok to smoke the trout whole? I haven't tried it like that.

[Toni]

Does it work ok to smoke the trout whole? I haven't tried it like that.

That is how I do it.

[blufin loui]

Hi ya toni, when you smoke them whole do you butterfly them to lay out flat or how? I've never smoked whole, so was just curious. By the way loved your pics of the jigs toni

[curado]

i butterflied mine

[Anonymous]

I just put them in up and down. The bar of the grill holds them up. They are stiff form the brine. The heat and smoke gets into the insides.

Kind of like they are swimming in my Traeger.

[Bodofish]

If they're under about 16" they go in whole....... Been a while since I've done any............

They come out sorta like kippers.

[blufin loui]

Next ime I get some trouts in that size range, I believe I'll give it a try. Thanks everyone for sharing your ideas.

[Matt]

I can't handle the bones, AT ALL. Anything under 16" doesn't really ever come home with me, and any trout or kokanee I do keep get filleted out and pin-boned prior to brine.

[blufin loui]

I can't handle the bones, AT ALL. Anything under 16" doesn't really ever come home with me, and any trout or kokanee I do keep get filleted out and pin-boned prior to brine.

Wow Matt, I'm jealous. The kokanee here in Lake chelan run on the small side, and seeing the past reports of your silvers almost broke me down to tears. You were catchin some awsome fish. I've found it easer to pull the pin bones (on the bigger fish anyway)after the brine. I use a wet brine, and the flesh shrinks a bit exposing (and loosening) the pin bones. With my old eyes, it just makes it easier. Please keep up the great reports and comments

['OL GREY DOG]

i have some "JUMBO'S" (1.2 per lb) but that's still a little small for smoke'n in my book..
my fav recipe for freezer trout is...i throw 'em in the smoker to start (1 pan of chips)..then move 'em
to a hot oven right on the rack while i put together pre cooked rice(wild/long grain/or some mixture)
and par boiled hard veggies and onions in a baking dish....slide the trout on top...cover with foil toss in the
oven for 20 mins at 300deg....all the above were salt'd/pepper'd/garlic'd to taste at time of prep

on a fish a little bigger but not big enough to treat it like a salmon...i cut the tail end (to the body cavity)
cure 'n smoke it whole...fillet the front part off like normal....i cut down on the salt the brine time and
smoke and dry'n time.......makes a good sub in my ...smoke salmon Fettuccini recipe
...most times i wont keep trout unless i'm going to cook them that night....DOG

[Anonymous]

I smoked my Kokanee from last season. The same brine I use for salmon worked well. Just smoke less time. The first batch I smoked for almost 8 hours and they were like pieces of wood. Good but very tough. The second batch I did for half the time and they were better. Even when you pull them from the smoker hot they still cook for a while. Id say shorten your smoking time. I did whole fish gutted of course.My trout were 12" -14" size. The bones were a beotch but then I gave most away as gifts . I kinda agree with Matt on the bone factor. Nothing worse then hacking off a fish bone.

[scott080379]

Where are the pics?

['OL GREY DOG]

Where are the pics?

of the Fettuccini ???