Originally Posted By: 1bighog
I would love to get your smoked trout recipe Dave! That trout you brought me was incredible! Every time I attempt it, it doesn't come out even close!



All my smoked fish methods are essentially the same - except for time.

I bury fillets in a mix of salt and brown sugar. Usually about 2 parts salt to 1 part brown sugar. Time depends on thickness of fillets and if previously frozen or not. For a big coho fillet, never frozen, about 2 1/2 hours. If thicker - longer. If thinner less long. If frozen previously cut time by 1/4.

Rinse VERY thoroughly. Put in fridge overnight. Smoke in Big Chief two pans of fresh apple 8-15 hours. Check regularly. Remove when still a bit moister than you like. It will dry out a bit when cooling.
For primo glaze mix a few ounces of crown with as much brown sugar as can be dissolved. Brush mixture on fish three times during smoking.



Edited by Dave Vedder (11/02/13 10:44 AM)
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No huevos no pollo.