Smoked Rainbow Trout

Smoked trout is a delicacy around our home, that is when we are lucky enough to have enough to smoke.

I have found that brining the fish with salt, brown sugar and peach brandy – gives the fish subtle hints of sweetness.  I also baste the trout with Mr. Yoshidas Sweet and Savory Marinade to add another layer of sweet to each and every bite of the fish. If you can’t find the marinade, no problem. Teriyaki glazes will work just as good.

When you’re ready to smoke, use a light or fruity flavored wood chip or pellet like alder, cherry or apple.

Smoked Rainbow Trout

• 8-10 Trout
• 8 cups warm water
• 2 cups dark brown sugar
• 1 cup peach brandy
• 2/3 cup kosher salt
• Freshly cracked black pepper
• 1 cup Mr. Yoshidas Sweet and Savory Marinade
• Alder, apple or cherry wood

Directions

1. Carefully fillet the fish and then cut each filet in half.
2. In a large nonmetallic bowl, combine the warm water, brown sugar, peach brandy and kosher salt. Stir to dissolve.
3. Place the fish in a shallow glass or plastic container – skin side up. Pour the brine over the fish, cover and refrigerate for 8-10 hours.
4. Remove from the refrigerator and wash the fillets under cold water. Set the fish skin side down on a wire rack and pat dry. Let them sit for 2 hours in a cool place.
5. Baste the fish with Mr. Yoshidas Sweet and Savory Marinade. Generously season with freshly cracked black pepper.
6. Preheat a smoker to 150℉. Set the fish on the racks and smoke for 2 hours.  Increase the temperature to 160℉ for 2 hours. Baste the trout with Mr. Yoshidas Marinade and finish smoking the trout at 170℉ for 1 to 2 hours or until the internal temperature reaches 130/140℉.
7. Remove the fish from smoker and let sit for 1 hour to cool.
8. Serve the flaky smoked trout on crackers with cream cheese and finely diced red onion.