HOT SMOKED TROUT
Provided by Alton Brown
Categories main-dish
Time P1DT6h30m
Yield 2 pounds smoked trout
Number Of Ingredients 3
Steps:
- Combine the salt and water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate for 3 hours.
- Remove the trout from the brine, rinse thoroughly, and pat dry. Place the trout, skin side down onto a cooling rack set in a half sheet pan. Dry in the refrigerator 21 to 24 hours or until the skin becomes shiny and somewhat tacky to the touch.
- The next day, turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Place the trout onto smoking racks, skin side down, separating them by at least 1/4-inch and place into a smoker. Adjust heat as needed and cook for 2 1/2 to 3 hours or until the fish is, cooked through, has darkened in color, and has the desired level of smoke flavor.
- Serve with a green salad, incorporate into a dip or eat as an appetizer. Refrigerate unused portions in an airtight container for up to a week or vacuum seal and refrigerate for up to a month.
SMOKED TROUT OR KOKANEE
This is a recipe for whole smoked trout or kokanee. If you want to smoke fillets, I'd go to my smoked lake trout recipe, which is meant for bigger fish. I prefer alder, oak or maple wood to smoke over, but it's your call.
Provided by Hank Shaw
Categories Appetizer Cured Meat Main Course Snack
Time 2h20m
Number Of Ingredients 3
Steps:
- Mix the salt and sugar with a gallon of water and stir to dissolve the salt and sugar. Submerge the trout in this brine and put in the fridge, covered, for at least 2 hours and up to overnight.
- Remove the trout from the brine (discard the brine), pat dry with paper towels and set on a rack over a baking sheet in the fridge for at least a few hours, and up to overnight. You can also set the fish to dry in a cool, breezy place for a few hours.
- Put the fish in the smoker, hanging or on the grates, and get a nice cool smoke going. Slowly let the temperature rise to 200F and hold it between 175F and 200F for at least an hour, and up to 4 hours; I prefer 2 hours. Do not let the temperature get above 225F. If it does, set a tray of ice in the smoker.
- When your trout are smoked, you can eat them warm or chilled.
Nutrition Facts : ServingSize 100 g, Calories 128 kcal, Protein 19.5 g, Fat 5 g, SaturatedFat 1.4 g, Cholesterol 58 mg, Sodium 48 mg, UnsaturatedFat 3.2 g
STOVE TOP SMOKER SMOKED WHOLE TROUT
Whether you catch them or buy them, few smoked fish are as delicious and universally loved as whole trout. Make sure they are well cleaned and rinse out the body cavity well before smoking. From the cookbook, "Smokin'"
Provided by TxGriffLover
Categories Trout
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim the very ends of the tail if the trout are too long for the smoker, otherwise, leave them as is.
- Some retailers will sell a whole, boneless trout, which makes serving easier, but skinning a smoked trout and separating the fillets from the bones is a very simple affair (see below).
- Season the inside and outside of the trout generously with salt and pepper.
- If you like, lay a few slices of lemon and sprigs of fresh thyme inside the body cavity.
- Use 1 1/2 to 2 Tablespoons (depending on your preference for smokiness) alder or cherry wood chips (best with seafood).
- Smoke the trout until the meat along the backbone close to the head is opaque (insert the tip of a small knife to check); about 22 minutes after closing the smoker lid for an 11-12 ounce trout; about 25 minutes for a 13-14 ounce trout.
- Check the fish for doneness after 20 minutes.
- If the underside is considerably darker than the top after about 12 minutes
- of smoking, flip the fish and continue cooking.
- Serve right from the smoker with rice pilaf and buttered string beans, or cool them completely to room temperature and remove the fillets.
- To fillet smoked trout, run a small sharp knife along the backbone to cut through the skin.
- Lift off the skin from the top fillet or leave it on if you like.
- With the help of the knife, gently lift the top fillet free of the bones.
- Turn the fish over and repeat.
- Note: To smoke trout fillets, set them skin side down on the smoker rack and smoke just until cooked through and begin to flake, 12-15 minutes, depending on thickness.
Nutrition Facts :
STOVE TOP SMOKER TEA SMOKED DUCKLING
Make and share this Stove Top Smoker Tea Smoked Duckling recipe from Food.com.
Provided by TxGriffLover
Categories Whole Duck
Time 10h
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Remove giblets and trim excess neck skin from duck. Rinse and pat dry.
- Combine soy sauce, sherry, and honey, and bring to a boil. Add five spice powder and remove from heat.
- Baste duck thoroughly with this hot mixture and allow to dry at room temperature for 8 hours.
- Split duck and smoke for 2 hours on medium-low heat, using mesquite wood chips and tea leaves.
- Open lid carefully, prick skin all over, being careful not to pierce the meat.
- Place into a preheated 425º oven for 15 minutes to crisp and brown. Nothing finer on a crisp all evening.
Nutrition Facts : Calories 2639.4, Fat 249.4, SaturatedFat 83.8, Cholesterol 481.8, Sodium 2412.3, Carbohydrate 11.5, Fiber 0.3, Sugar 9.5, Protein 76.7
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