smoked trout

[scott080379]

Where are the pics?

of the Fettuccini ???

no his first post said he was going to post pics of it all............

[curado]

here they are

[Racer]

Love that smoker you've got there. Fish turned out looking really nice. I have some in a brine now that Hewesfisher suggested. Going to put them on tomorrow. I'll let you know how they turn out.

[scott080379]

So is your smoker a cardboard box or you use that to insulate your smoker?

Looks good

[curado]

ya thats my insulation

[Matt]

I tried John's fish on Monday, it was delicious (aside from the bones)!

[hewesfisher]

Love that smoker you've got there. Fish turned out looking really nice. I have some in a brine now that Hewesfisher suggested. Going to put them on tomorrow. I'll let you know how they turn out.

Be sure and post how they turned out. Will be a good sanity check for me.

[blufin loui]

I tried John's fish on Monday, it was delicious (aside from the bones)!

One way to get around the "bones" issue is to take them out with the fillet knife. If I had some small trout I'd post a pictorial, but alas I've not been out in a while. First thing you need (besides the fish) is a "Really" sharp, Really flexible fillet knife. It's easier with the more flexible blade to remove the pin bones. With the fillet layng out on a flat hard surface, you can feel the line of pin bones by running your finger along the fillet. The pin bones will angle "slightly" through the flesh up "toward" the dorsal of the fillet from where you can feel them with your finger. If you have a firm fillet, it makes this process easier, so chill them if needed to have a firm fillet. Locate the line of pin bones, then lightly start cutting down along the dorsal side of that line. If you pay atention, and work slowly you can feel the bones as they curve out. You will want to angle out and follow the pin bones with the blade. If your paying attention and (be one with the blade LOL) you will be able to make a cut through the fillet and not sever the bones, which is the objective. The smaller the fish, the easier to cut through the bones. Do this all along the line of pin bones, then repeat on the other side of the pin bone line. Be sure to go further along the fillet (towards the tail) than where you stop feeling the pin bones. there always seems to be a few at the tail end of the fillet that are not easy to feel.
When you finish, you will have a "thin piece of flesh that contains the bone. Waa Laa, nice boneless fillets for the grill or smoker. It takes a few practice runs to get the feel of the process, but well worth the effort. For those who feel they are wasting meat with this process, just smoke (or cook) up the strip that contains the bones. This process is probably practiced by many of you, but this explaination is for those who would like a boneless fillet, and haven't tried to do this.
:geek: This is only the way I accomplish the boneless fillet, so maybe others will chime in with their process. A nice "Boneless Fillet" sure is nice, so give it a try.

[Anonymous]

Well, I tried the brine that HF suggested. I had them done just before xmas eve dinner and they didn't last long. Everybody here loved it. For my taste I'm thinking that alittle hot mustard in the brine would add a nice edge to it. Just need to do the time alittle less for smaller ones.

Thanks for the idea. It got a thumbs up from everyone here.

[Bodofish]

Undercut the fish, and pour almost boiling water down the belly cavity and pull all the bones out in one fell swoop. It's an old catfish trick.......

[hewesfisher]

Well, I tried the brine that HF suggested. I had them done just before xmas eve dinner and they didn't last long. Everybody here loved it. For my taste I'm thinking that alittle hot mustard in the brine would add a nice edge to it. Just need to do the time alittle less for smaller ones.

Thanks for the idea. It got a thumbs up from everyone here.

And the batch I took for appetizers at dinner today disappeared with rave reviews from everyone as well. Serving suggestion was your choice of cracker with a light dollop of cream cheese then a few small chunks of smoked trout on top. There were no leftovers.