Smoked trout is a scrumptious strategy to have fun your lake catches from a a laugh day of fishing or fish farming yields. Right here’s how…
Substances & Provides
- 2 lake trout fillets
- 2 cups kosher salt, extra as wanted
- 2 tablespoons garlic powder
- 9-by-13 glass tray
- plastic wrap
- plate to suit fillets
Smoked Trout Preparation
Freeze trout for at least seven days to kill off parasites.
Thaw the fish fillets. Rinse them off, and pat them dry.
Layer a big glass container with salt. Lay the fillets pores and skin down. Season the fillets with garlic powder and different seasonings if you happen to want. (I best seasoned them with garlic powder as a result of I don’t love to overpower the flavour.) Liberally duvet the fish with the remainder salt till totally coated. Duvet with plastic wrap and refrigerate for 6 hours.
After six hours, take away the fillets from the salt and rinse completely. Pat the fillets dry and position them on a tumbler plate, exposed, in a single day. This procedure creates a dry layer over the outside of the fish’s flesh. It’s a protecting barrier for the beef and complements the flavour and colour of the smoked trout.
Preferably, you wish to have to smoke the fish on the lowest temperature on your smoker — about 140°F or so. (Sadly, my aunt’s smoker wouldn’t get under 160 levels. The excellent news is that it doesn’t in reality wish to. It is going to prepare dinner a bit of sooner, but it surely’ll nonetheless smoke up a pleasing fish.)
Smoke for 2 hours on the closest temperature you’ll get to 140 levels and building up the warmth via about 20 levels each and every hour. We ended up round 200 levels for the ultimate two hours, for the reason that smoker used to be working slightly sizzling.
It took me a complete of six hours to get the fish to an inner temperature of 160°F and this temperature must be held for a minimum of half-hour to be regarded as secure for intake.
You’ll benefit from the fish heat off the smoker or you’ll refrigerate it and serve it chilly. The selection is yours. Consume inside of 5 days or freeze for as much as six months.
For more info on the right way to correctly smoke fish at house, please take a look at Smoking Fish at House – Safely via the Pacific Northwest Extension E-newsletter.
This smoked trout recipe used to be written for Interest Farms mag on-line. Click on right here to subscribe.