Simple Smoked Trout Recipe
OK so it finally all comes together and you’re catching and releasing trout with the best of them, but a part of you wants to bring one or two home to prove to the family that you can put food on the table! But how can you prepare them in a way that ensures that everybody will enjoy the fruits of your labour? Easy ……. SMOKE EM! Cause everybody likes smoked fish … and everybody LOVES flyguys simple smoked trout recipe! 🙂
Simple Smoked Trout | Directions
Step 1: Fillet the trout and remove all bones – including the pin bones! If you are not already familiar with the process you can learn how to fillet a fish on our website here.
Step 2: Prepare the dry brine …
- Brown Sugar: 2 Cups
- Course Salt: 1/3 Cup
- Montreal Steak Spice: 1 Heaping Tbsp.
Step 3: In a non metal container layer the trout fillets with the dry brine you prepared above. Use just enough to lightly cover the fillets. Once all the fillets are covered put the whole container in the fridge over night. At this point you can drink beer (or whatever) till you pass out.
* the drinking till you pass out is optional. 😉
Step 4: When you wake up, have a coffee and then retrieve the container from the fridge. Proceed to remove the trout fillets from the brine, rinse them with cold water & then let them stand until they are tacky. Once tacked up sprinkle them with a bit of black pepper.
* The “let them stand till tacky” part is very important and could take over an hour so be patient – it will be worth it!
Step 5: Load the now brined and tacked up trout fillets into your smoker and smoke them to your preferred dryness. We like them quite dry but finish yours to your preference. You may have to experiment until you figure out how you like them best, and that may mean more fishing, but hey someones got to do it! 😉
Step 6: That’s it folks! Once they are as dry as you like them unload the smoker and start eating! When it’s all gone go fishing and start all over again!
* Vacuum seal what you don’t eat right away (ya right) and freeze it for use in the future.
*** got a fish or wild game recipe that you would like to share on flyguys.net? Just email us the details and we’ll post it up for you!
*** for more delicious and organic BC wild fish & game recipes please view the complete list on our recipes index page!
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Do you make a brine with the salt, steak spice and brown sugar? In step 3 you mentioned pulling the fish from the brine, but in step 2 it seems that you are only coating the fish in dry ingredients.
Yes the fillets are just coated with the dry ingredients. Over night in the fridge those ingredients will pull and mix with moisture from the fillets creating a liquid brine. Give it a shot and you will see … 🙂
😯 WOW! I’m extremely impressed how well “Flyguys Simple Smoked Trout” turned out! Easily one of my best batches yet! Everyone loves it. I used a “Big Chief” smoker with Hickory and Jack Daniels Barrel Wood mixed half & half and used LOT’S of each ingrediant. I think maybe perhaps it could’ve stayed in a just a couple minutes longer…none the less…Delicious! So simple, and using only dry ingredients, I can’t hardly believe it! This has opened me up to a whole new way of making brines! Awesome! Here’s a couple pics of my superb dish o’ fish! Thanks Rob! 😉
Right on Evan that looks delicious!!
Another little twist is to, after they tack up, brush on a little maple syrop before sprinkling on the pepper … 😉
I’ve received quite the response of compliments (and my neighbor even came back to ask for the recipe … we were sure to tell them to check out FLYGUYS.NET!)… almost all gone now!
Thanks again Rob! I will definitely be trying the maple syrup step out on some of the next batch … looks like I gotta go out and catch some more first! I might just go do that tomorrow! 😀