Smoked Trout

Smoked Trout

Trout is a favorite seafood item of many people and is very easy to smoke for a delicious (and impressive) dish. Use our whole Rainbow Trout and this straightforward recipe to make a delicious smoked trout for your next get together. After smoking, serve the fish whole for a beautiful presentation, or fillet the fish and serve with greens for convenience. This recipe would also work with other whole fish like Salmon. Enjoy!

Smoked Trout

Trout is a favorite seafood item of many people and is very easy to smoke for a delicious (and impressive) dish. Use our whole Rainbow Trout and this straightforward recipe to make a delicious smoked trout for your next get together. After smoking...

Author
Lake Geneva Country Meats
Prep Time
15 minutes
Servings
4

Ingredients

  • 4 whole Rainbow Trout (clean and gutted)
  • .5 gallon Water
  • 1 cup Salt
  • .5 cup Brown Sugar
  • 1 Tbsp Pepper
  • 1 Lemon (juiced)

Directions

  1. Combine all ingredients except trout to make a brine. The brine will add flavor to the fish and help it stay moist after being smoked.
  2. Place the defrosted fish into the brine and refrigerate for 2 hours.
  3. Heat your smoker or grill to 400°F and prepare for direct heat with smoke. Use a hardwood smoke such as hickory, pecan or oak.
  4. Remove the trout from the brine and pat dry. Open the fish up and place it skin side down directly on the smoker or grill. Smoke for 15 minutes.
  5. Remove the fish from the grill, let rest and serve either as a full fish or as fillets. Enjoy!
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