Smoked Rainbow Trout with a Wet Brine
Wood smoked rainbow trout that has been marinated in a sweet wet brine. Simple instructions and recipe for how to smoke a rainbow trout.
rainbow trout fillets
coarse kosher salt
fresh ground black pepper
Mix together the water with all the salt, sugar and spices until the salt and sugar are dissolved.
In a place the fish, skin side down, in a dish and pour in the brine. Flip the fish a couple times and cover the dish with plastic wrap. Place in the fridge and let the fish marinate for 8-10 hours.
Rinse the fish thoroughly and lay on smoker rack. Place the trout in a cool dry place for 1 hour to allow a pellicle to form on the outside of the fish. A fan can be used to speed up the process.
Set the smoker to 180F using wood Maple, Alder or other mild wood chips.
Smoke the fish for around 3-4 hours or until the internal temperature of the fish reaches 145F.
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