Maple: Slightly sweet, this wood works great for smoking all kinds of fish.Alder: Alder is another mild flavored wood and lends nicely to smoked trout.They are neutral and allow the flavours of the meat to shine through. Pecan: Pecan pellets are my ultimate favourite for smoking all kinds of meat.The following are some of my favourite woods for smoking trout: Mild or fruit wood chips are very popular and don’t overpower the trout’s natural flavors. Ultimately, any wood chips or pellets will work great for smoking fish. The Best Pellets/Chips for Smoked Trout Fillets If you are using a charcoal grill, gas grill, or other smoker, consider placing the trout fillets on the grill grate over indirect heat. Other great pellet smoker brands include Pit Boss, Green Mountain Grill, Rec Tec, Etc… It has tons of room and consistent heating. Pellet Smoker: I love my Traeger Ironwood 885. Kosher Salt: I love to use pink himalayan salt. Use your favourite fish seasoning or opt to make your own with Dry Rub from Simply Recipes.īrown Sugar: Brown sugar helps to add a slight caramel flavor while mellowing out the salt. Opt for skin-on fillets- it keeps the fish moist and prevents them from sticking on the smoker.įresh Dill + Lemons: Use this as garnish for your smoked trout fillets.ĭry Rub: I love the Fin and Feather dry rub from Traeger for this recipe. Adjust the cook time depending on how big your fillets are. Smoked Trout Brineįresh Trout Fillets: My fillets were around 0.27-0.32 kg or 0.6-0.7 pounds. This recipe works for all kinds of trout including lake trout, brown trout, rainbow trout, and steelhead trout. If you are a whiz with open flame, venture out and use an alternative smoker. I like to use a pellet grill because it is really reliable and consistent heat. Whether you have caught your limit in trout or you scored some at the local grocery store, I would argue that there is no better way to cook your trout fillets than over smoke. Unlike salmon, trout is a fresh water fish and it is generally smaller and slightly lower in fat. Similar to salmon, trout is meaty with beautiful orange-pink flesh. Cue the pellet grill! Everything tastes better with a little bit of smoke flavour- especially trout. When my husband came home from a fishing trip in Northern Saskatchewan toting a large cooler of fresh rainbow trout and other freshwater fish, I knew that we would need to get creative with a variety of different cooking methods. I didn’t grow up eating fish since being married I have been slowly learning to cook with it.
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