Smoked Trout
Smoked trout is rich, flavorful, and tender, infused with a savory aroma from slow wood smoking.
Servings: 6
Calories: 580
Ingredients
- 6 freshwater trout cleaned and rinsed
Dry Brine
- ½ cup brown sugar
- ½ cup kosher salt
- ½ Tablespoon fresh ground black pepper
- ½ Tablespoon smoked paprika
- ½ Tablespoon onion powder
- ½ Tablespoon garlic powder
Instructions
- Add a metal baking rack to a baking tray and set aside.
- Place trout in a 9X13 inch glass baking dish.
- In a medium mixing bowl, add dry brine ingredients and mix to combine.
- Rub dry brine mixture inside and outside each trout, covering thoroughly. Cover dish with plastic wrap and place in refrigerator overnight.
- The next day, drain liquid and wipe off excess brine mixture. Using toothpicks, open the inside cavity of the trout (as shown in photo). Place trout onto the baking rack (in the baking tray). Refrigerate for 24 hours to air-dry the fish.
- Prepare the smoker*. Add wood chips to the smoker (I like alder, peach, or cherry wood). There should be a lot of smoke in the smoker when you start smoking the trout.
- Smoke for 60-90 minutes, or when the internal temperature at the thickest part of the fish reaches is 145°F.
- Remove trout and allow to rest for 10 minutes.
- Remove the meat from the trout, starting with the skin and gently pulling off the bones. Carefully check each piece of fish for smaller bones.
- Serve immediately or cover and refrigerate.
Notes
- Keep leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition
Calories: 580 | Carbohydrates: 20g | Protein: 71g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 197mg | Sodium: 9614mg | Potassium: 1287mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 484IU | Vitamin C: 2mg | Calcium: 174mg | Iron: 6mg