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Fished a freshwater pond in southeastern Massachusetts today. Water was 43 and air was about the same give or take a bit. Fished from 2pm till dark. The trout were cooperating today. Caught all slow fishing near the bottom with a jig head with a yellow and white skirt. Tipped with worms. Three all together landed. All going on the smoker. Lost a few others on the way in.
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What's the best way to smoke trout?
Can I smoke trout after it's been frozen?
Does anyone have a good recipe for smoked trout dip?
Thanks!Comment
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I smoke them in a Cameron smoker. I remove the grates and place the smoker directly on the grill on high(gas grill). I place alder(ground) in the bottom of the smoker, a drip pan goes in, then the rack with fish. I squeeze a lemon on the fish and salt and pepper. I leave the skin on. Close the lid as tightly as possible and cook for about 20 minutes. The fish stays moist and has a great smokey flavor. The skin pulls off and the fish flakes off the bone. I've never made a dip with trout. But I have with bluefish and seabass. Let me know if you need a recipe. Hope that helps.
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Thanks. Anyone smoked trout after freezing them? I have about 30 rainbows in the freezer that need to turn into food.Originally posted by Ron75 View PostComment
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I have, I defrosted in a brine for 24 hours. Worked just fine.
And I've smoked other frozen filets that I just defrosted and smoked with a rub, but those were not wild.
I would think a brine is the way to go if you are concerned with spoilage.
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Every trout that I've smoked had already been in the freezer for a bit. I use a variation of this recipe http://fwp.mt.gov/mtoutdoors/HTML/ar...m#.WExrO_krLicComment
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