Description
If you want to learn how to smoke trout filets, this freshwater rainbow trout recipe. The fish is soaked in a flavorful wet brine and is later infused with beautiful fruitwood smoke. Perfect as an appetizer or a main course, this smoked trout is full of the smoke flavor you crave.
Ingredients
Units
Scale
- 8 skin-on rainbow trout fillets, bones removed
- 1/2 cup brown sugar
- 1/4 cup kosher salt
- 1 gallon water
- 1 tbsp freshly ground black pepper
- 2 tbsp soy sauce
Instructions
- Create your brine by combining water with the sugar, salt, black pepper and soy sauce. Bring the mixture to a boil, then allow it to cool to room temperature.
- Place your deboned trout fillets into the brine, and place them in the refrigerator for 8 hours.
- Remove the fillets from the brine and rinse well.
- Pat the fillets dry with paper towels.
- Preheat your pellet smoker to 225°F and add your hickory or other fruitwood pellets, allowing it to preheat for at least 15 minutes with the lid closed.
- Place the fish directly on the grill grates, skin side down. To smoke the fish, close the lid and let it smoke until the fish becomes opaque and begins to flake. This process should take between 90 minutes and 2 hours, depending on the thickness of the fish.
- Once the fish reaches an internal temperature of 145°F, you can remove it from the smoker. Serve the fish immediately or store it in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 2 hours
Nutrition
- Serving Size: 3 ounces
- Calories: 147
- Sodium: 630mg
- Fat: 3.6g
- Saturated Fat: 0.9g
- Protein: 26.4g
- Cholesterol: 69mg