Fish on!

[krex1010]

Trout season opened yesterday so I'm smoking fish on the ol wsm today. Soaked them in a wet brine overnight, let them air dry a few hours in the fridge

 

[krex1010]

Hung them on the weber racks at about noon.....

 

[Smoking Piney]

It doesn't get much better than smoked trout.

 

[krex1010]

after 2.5 hours of soaking up cherry smoke at 190-200 degrees they hit 140 and are ready to be pulled.....my daughter loves smoked trout cakes so I'll be pulling the meat off and making trout cakes for dinner tomorrow..

 

[Smoking Piney]

They look great!

 

[krex1010]

They look great!

Thank you sir

 

[MisterChrister]

Alright, now I'm heading out to get my license and wind new mono on the ultralight! Looks dang tasty, brookies, here I come! Thanks for pushing me off the fence krex!

 

[zymguy]

please post photos of the cakes when the time comes!

 

[chopper mech]

I am ignorant of smoking fish, and I am from the deep south. Are you supposed to leave the heads on? Did you gut the fish? I do not mean to offend. If I did I apologize in advance. Just curious is all.

 

[cowgirl]

Wow Great catch Krex!
The smoked trout look to die for. Thanks for posting!

 

[Roguejim]

I am ignorant of smoking fish, and I am from the deep south. Are you supposed to leave the heads on? Did you gut the fish? I do not mean to offend. If I did I apologize in advance. Just curious is all.

Fish are cleaned/gutted. I remove the heads, but, I've never hung trout, either. Looks pretty convenient leaving the heads on, in this case. Wonderful beer food.

 

[mgjacobs]

Those look amazing! What kind of brine did you use?? Anything other than salt?

 

[Happy Hapgood]

Those look Great!

 

[Smoke Dawg]

Have not smoked trout ina few years - Now I need to!

Those looks great!

 

[morgan-que]

I loves me some smoked fish.

 

[dwfisk]

Wow, that looks outstanding!

 

[krex1010]

I am ignorant of smoking fish, and I am from the deep south. Are you supposed to leave the heads on? Did you gut the fish? I do not mean to offend. If I did I apologize in advance. Just curious is all.

The fish are de-gilled and gutted...you don't have to leave the heads on, but for smaller fish I like to, helps keep everything moist and flakey, plus to use the weber fish hangers it helps to leave the heads on. Bigger fish I will smoke the fillets.

 

[krex1010]

Those look amazing! What kind of brine did you use?? Anything other than salt?

I used salt, brown sugar, soy sauce, chopped ginger and garlic and crushed black peppercorns and coriander seeds. They soaked about 8 hours.

 

[THoey1963]

Nice! Thanks for the details too.

 

[cheez59]

This is a great thread. Smoked trout dip is one of the best appetizers of all time. I'd love to see the recipe for the smoked trout cakes.