4 Easy Steps to Smoking Trout and Other Fish
February 27, 2007 | Issue 31
Hello and welcome to the February 2007 edition of the Smoking Meat Newsletter! With warmer weather on the horizon I am beginning to feel a little more gung ho about being outdoors. Lately, I find myself dreaming of finishing up long, put off outdoor projects as I lazily watch thin blue smoke puff out of my smoker and disappear into the distance.
Here in my neck of the woods, the season for trout fishing is drawing to a close as the waters get warmer and these cold water fish dive into cooler waters down below in an attempt to escape the inevitable end that summer brings here in Oklahoma.
I realize I don't have too many more fishing days left but until then you can rest assured that I will be smoking some now and then in my smoker while I can still get them fresh.
I also realized that I have not discussed smoking trout in this newsletter and I think it deserves more than just an honorable mention.
In case you have not caught on yet... In this edition we are going to discuss delicious smoked trout and while I am extremely partial to trout, this process will also work on other types of fish as well for a really, tasty dish.
Here is the lineup for this month.. enjoy!
- How to Smoke Trout
- The New & Improved Smoking Meat Forums
- Smoking Meat Store Information
- Barbecue Competition Calendar
- Featured Products
- Joke of the Month
How to Smoke Trout
My personal method for cleaning, brining, smoking and eating smoked trout
Introduction
Smoking trout is something that we have not covered and while you may not have access to trout specifically, this method of smoking will work on other fish as well.
I usually do not brine trout however, I will cover it in case you want to try it.
Preparing the Trout
In cleaning the trout it is best to cut the fish's head off and then make a shallow incision from the anus to the gills. You can then hold the fish up with one hand and use the other hand to gut the fish making sure to get the bloodline that runs along the length of the fish.
Wash the fish in some salty water to help get rid of any bad flavors and lay the fish aside for brining.
Brining Trout
I use a pretty basic brine that basically consists of the following:
2 Cups Water
2 TBS Kosher Salt
1 TBS Cajun Seasoning (I use Bayou Shakedown)
Feel free to add some hot sauce, wine, pepper, low sodium soy sauce, etc.
Let the fish brine completely covered for about an hour making sure the brine is able to get into the inside of the fish as well as the outside.
Once brining has completed, lay the fish on a paper towel and let the skin dry a little while you get the smoker ready.
Smoking the Trout
Prepare the smoker for about 150 degrees with a mild wood such as pecan, apple, oak or alder. Regular smoking woods like hickory and mesquite can be a little strong for fish in my opinion.
Lay the trout directly on the grate leaving space between them and laying them open so the smoke can access all parts of the fish.
Let the fish smoke for about 25-30 minutes at this low temperature to help dry the outside of the fish so that it can be firmer in the later stages of smoking.
After about 30 minutes raise the temperature on up to about 225 degrees to finish the smoking process.
Most fish is safe to eat at 145 degrees and much beyond this the fish will start to dry out too much.
Here in Oklahoma the fish range from about 8 to 10 inches on average and this size will be ready to take out of the smoker in about an hour.
Eating the Trout
The trout can be eaten as is with some good sides like hush puppies and cole slaw or the meat can be removed from the skin, flaked and used as a dip like the recipe below:
3/4 pound smoked trout
1 package (8 ounces) softened Cream cheese
2 tablespoons half and half
2 tablespoons lemon juice
1/4 teaspoon garlic salt
Remove bones and flake the fish. Combine all ingredients mixing thoroughly. Chill. Serve with assorted crackers, chips or vegetables.
Other Fish
This procedure can be used with other fish like salmon, tilapia, catfish, crappie, etc. with varying results depending on what types of fish you and your family like to eat. Chances are good that if you like the fish fried or baked then you will absolutely love it smoked.
Go ahead.. give it a try and if you do not have a chance to go fishing then pick up some fresh fish at the market. It may not be quite as fresh but I can guarantee you that it will be delicious right out of the smoker.
By the Way.. If you have not taken advantage of my rib rub and barbecue sauce recipes then I think you should take care of that right now.. the sales of recipes and other products are what keeps this website going day after day, week after week, month after month and year after year. Many of you have been so generous in giving money to the tip jar at the top left of this page and that is appreciated so much. I get emails almost daily from good folks telling me how the rub and sauce recipes are worth every penny and are absolutely the best they have ever eaten.. here is one of those emails.. Jeff, I'm a rank amateur at this smoking but I bought your rub recipe Saturday and did my first spare ribs. They were terrific! Thank you for supporting the greatest smoking meat site online with your finances (every dollar counts) and in return I promise to keep answering emails, writing newsletters, producing helpful products and doing everything in my power to support your smoking habit! |
The Smoking Meat Store
As we have mentioned before.. the Smoking Meat Store is up and running and the neat thing is that it could be a huge money saver for you on certain items. The store carries many different types of smoker and smoker supplies and most items over $25 ships FREE!
Not only does it ship free.. there is no sales tax on the items in most states.
This could potentially save you money and help support the website all at the same time.. a WINNING combination.
Head on over to the Smoking Meat Store
Brand Spanking New - SMF
The Smoking Meat Forums "The SMF" has recently underwent an ultra extensive face lift..
- New Forum Software
- New Dedicated Server
- High Tech Chat Interface
- Better Layout
- Cleaner Look
- Faster Updating
- Lots of Cool, New Features
If you have not taken the time to check it out then you owe it to yourselves to do so. We just hit 2000 members and it is growing at a very steady rate.
It is being said all over that the SMF is the greatest Smoking Meat Forum online and I just have to smile and say, "Without a Doubt"!!
Note: We would love for you to register as a member.. if you decide to become a member (completely free to join) simply go here to register and then check your inbox for a confirmation email. Click on the link in the email and you are good to go. It's that simple!
March 2007 BBQ Competitions
01/25 - 01/27
Lakeland, FL
State Championship
Lakeland Pig Festival
Contact: Kristin Phillips & Dara Broomfield, PO Box 8797, Lakeland, FL 33806
Phone: 863-682-2112 Fax: 863-682-7113
E-mail: lakelandpigfestival@jlgl.com
KCBS Reps: HOFMAN WALTER, WELCH CLIF, SMITH STEPHEN R, WELLS CAROLYN
Please go to www.kcbs.us for more competitions scheduled in the upcoming months. If you know of other competitions, KCBS sanctioned or otherwise, please drop me an email at least 2 months in advance and I will try to add it to the list.
Share This Newsletter
Be sure to share this newsletter with all of your friends and family.. send it to them and tell them how to subscribe for themselves at http://www.smoking-meat.com/subscribe.html and they will thank you time and time again.
Jeff's Naked Rib Rub and BBQ Sauce Recipes
If you are truly serious about barbecue and cooking outdoors for family and friends then you need my rub and sauce recipes. It is the two tools that you absolutely need in your barbecue toolbox and the are the second most important investment next to your smoker in my opinion and lots of folks agree.
These recipes are a result of my passion for barbecue and smoked meat and I am only too happy to hear when they are a huge success at your house.
If you would like to experience these recipes for yourself (and you should) simply click the link below to read more testimonies or click here to go ahead and order.
Note: This is an immediate download which means just as soon as you order you should receive a download link within minutes.
Please email me right away if you do not receive an email within just a few minutes of ordering so I can jump into action and find out what is going on.
I have an outside company that handles this for me and I have to keep them on their toes.. my goal is 100% satisfaction and I won't be satisfied until you are. I PROMISE.
Joke of the Month
To My Darling Husband,
Before you return from your overseas trip I just want to let you know about the small accident I had with the pick up truck when I turned into the driveway.
Fortunately not too bad and I really didn't get hurt, so please don't worry too much about me.
I was coming home from Wal-Mart, and when I turned into the driveway I accidentally pushed down on the accelerator instead of the brake.
The garage door is slightly bent but the pick up fortunately came to a halt when it bumped into your car. I am really sorry, but I know with your kind-hearted personality you will forgive me.
You know how much I love you and care for you my sweetheart. I am enclosing a picture for you. I cannot wait to hold you in my arms again.
Your loving wife.
XXX
P.S . Your girlfriend called.
Submitted by Tonto1117 at SmokingMeatForums.com
Thanks Tonto1117, Larry, and all of you who regularly submit jokes into the jokes section of SmokingMeatForums.com .. we all get a great laugh out of them and it makes our days a little better.
Thank You for Supporting Smoking-Meat.com!
Until next month... thank you for being a part of the best smoking meat/barbecue site on the world wide web! At this time we are supported solely by sponsored ads and the few items that we offer for sale.
Every time you purchase one of our excellent products it helps pay for the hosting, domain and other expenses required to provide this excellent service to you.
We have also added a "Tip Jar" link to the site and if you have been helped at all by this newsletter or the website then please consider a small $1, $5, $10 or $20(or more) gift of appreciation to help keep this site going. We are forever grateful to all of you who constantly let us know how much the site means to you.
Have a Wonderful Day and Keep Smoking (meat that is)!!!
Jeff Phillips
Pitmaster/Webmaster
www.Smoking-Meat.com
www.SmokingMeatForums.com
Feel free to drop us a line about anything at all by using our contact us page or the speedy form below.
My good buddy Bruce keeps me supplied with his wonderful Cajun Put-it-on-everything Bayou Shakedown and I invite you to give it a try.. I think you are gonna love it as much as my family and I do.
Check out his stuff at CrazzyCajun.com
Note: This newsletter can be freely reprinted or used without permission as long as it stays intact, as is and is not changed in any way from the format in which it was set by the author and/or editors of this publication.
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