Tag Archives: Rainbow Trout

Bradley, Herbs, Seafood

Smoked Trout with a Wet Brine

Ingredients

  • 2 Rainbow Trout fillets, boned
  • 8 cups Water
  • ¼ cup coarse Kosher Salt
  • 1/3 cup White Sugar
  • 2 tbsp Soy Sauce
  • 1 tbsp Sriracha Sauce
  • 1 tbsp Garlic powder
  • 1 tbsp fresh Ground Black Pepper
  • 1 tbsp Paprika
  • 1 tsp Thyme
  • Bradley Flavour Bisquettes – Maple, Alder or Pacific Blend

Directions

  1. Mix together the water with all the salt, sugar and spices until the salt and sugar are dissolved.
  2. Then 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.
  3. 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.
  4. Set the Smoker to 180°F (82°C) using wood Maple, Alder or Pacific Blend bisquettes.
  5. Smoke the fish for around 3-4 hours or until the internal temperature of the fish reaches 145°F (62°C).

By Steve Cylka.

Bradley, Seafood

Smoked Rainbow Trout with Brown Sugar Rub

Ingredients

  • 2 Rainbow Trout fillets, boned
  • ⅓ cup Brown Sugar
  • 1 tsp Salt
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • ½ tsp Ground Black Pepper
  • ½ tsp Ground Cayenne Pepper

Directions

  1. Place the rainbow trout, side by side on smoker racks, making sure they are not touching each other.
  2. Make the rub by mixing together the brown sugar with all the spices. Rub the brown sugar mixture on both trout fillets.
  3. Start up the Smoker, using wood bisquettes of choice (Alder or Pacific Blend work very well!). Bring the smoker up to a temperature of 250°F (121°C).
  4. Place the trout fillet in the smoker and cook until the internal temperature reaches 140°F (60°C), about 2-3 hours

Recipe by: Steve Cylka