Smoked trout is one of the favorite dishes for lovers of good food. Originally, people smoked this and other fish to preserve them; after the advent of refrigeration and freezing systems, the reason for continuing with this technique is due to the unique flavor it gives to fish and which makes it perfect as an appetizer, as an ingredient in salads, soups, chowders and as main course. Smoked trout is quite expensive or may not have the exact flavor you want; you can then buy it in the quantity you want, flavor it according to your tastes and smoke it yourself.
Steps
Step 1. Prepare the trout for smoking by following proper cutting and cleaning techniques
Make a longitudinal cut along the spine and open the body of the fish, so that the skin is facing down.
- If the trout is fresh, you can use a gutting knife or other sharp blade; remove the entrails and gills, as well as the vein that runs through the spine.
- If you are using frozen fish, remove it from the freezer and let it thaw slowly in the refrigerator; once fully thawed, you can use a sharp knife to remove the tail and head.
- Wash it thoroughly to get rid of any residue that could compromise the flavor.
Step 2. Flavor the fish or pickle it using a home or commercial solution of salt
Apply a generous amount along the open skin.
You can prepare the brine by pouring water into a bowl along with salt, brown sugar and other flavorings; leave the trout in the liquid for an hour, then remove it and dry it with absorbent paper
Step 3. Fill the smoker tray or dedicated drawer with wood shavings
Use pecan, oak, alder or apple wood for a mild flavor; if you prefer intense aromas, consider using mesquite or hickory
Step 4. Heat the smoker to 65 ° C
Step 5. Place the trout on the grill inside the tool
If you are preparing more than one fish, leave plenty of space between them so that the smoke comes into contact with all surfaces evenly.
Step 6. Smoke for 30 minutes
Step 7. Increase the temperature of the smoker to 105 ° C and continue "cooking" for another half hour
