At a glance
Brine cleaned whole trout for 2 to 4 hours, rinse them and dry them uncovered in the fridge for an hour until tacky. Smoke them at 200°F with alder or apple for 1 1/2 to 2 1/2 hours, until the thickest part reaches 145°F and the flesh lifts easily off the bone. Serve them warm or chill and flake them.
Smoking whole trout is a tradition among anglers, and for good reason. Trout is rich enough to stay moist in the smoke, small enough to cook in a couple of hours, and the skin and bones keep the flesh juicy and full of flavor. A simple brine and a gentle smoke turn a fresh catch, or a few supermarket rainbow trout, into something special.
Preparing whole trout
Most trout sold whole is already cleaned and gutted. Rinse out the cavity and scrape away any dark blood line along the backbone, which can taste bitter. Heads can stay on or come off. If you caught the fish yourself, keep it on ice and smoke it within a day or two.
Brine and pellicle
The brine seasons the fish and helps it hold on to moisture. Afterward, drying it uncovered in the fridge forms a tacky surface called a pellicle, which takes on smoke well and stops white albumin from seeping out as it cooks. It is the same method we use for smoked catfish.
Recipe
Smoked Whole Trout
- Prep
- 20 min
- Cook
- 2 hr
- Total
- 2 hr 20 min plus 2 to 4 hours brining and 1 hour drying
- Makes
- 4 servings
- Smoker 200°F (93°C)
- Cook to 145°F (63°C)
- About 1 1/2 to 2 1/2 hours
Ingredients
Brine
- 4 cups (1 liter) cold water
- 1/4 cup (about 60 g) kosher salt
- 1/4 cup (50 g) brown sugar
- 1 bay leaf
- 1 tsp black peppercorns
- 2 strips lemon peel
Trout
- 4 whole trout, about 10 to 14 oz (280 to 400 g) each, cleaned and gutted, heads on or off
- 1 tbsp olive oil
- Lemon slices and fresh dill
- Black pepper
Equipment
- Smoker
- Large dish or zip top bags
- Wire rack
- Instant read thermometer
Method
- Rinse the trout inside and out. Stir the salt and sugar into the water until dissolved and add the bay leaf, peppercorns and lemon peel.
- Submerge the trout and refrigerate for 2 to 4 hours.
- Rinse, pat dry and set the fish on a rack in the fridge, uncovered, for about 1 hour, until the skin feels tacky.
- Heat the smoker to 200°F (93°C) with alder, apple or cherry.
- Brush the trout lightly with oil, season the cavity with pepper and tuck in lemon slices and dill.
- Smoke for 1 1/2 to 2 1/2 hours, until the thickest part reaches 145°F (63°C) and the flesh flakes away from the backbone.
- Serve warm, or chill and flake for salads and dip.
Notes
- Propping the belly cavities open with toothpicks helps smoke reach the inside and lets them dry evenly.
- Smoked trout keeps for 3 to 4 days in the fridge, or freeze it for up to 2 months.
Removing the bones
Once smoked, the flesh lifts off the skeleton easily. Peel back the skin, run a knife along the backbone and lift off the top fillet. Then lift the whole skeleton away from the bottom fillet in one piece, starting at the tail. Check for any small pin bones as you go.
Using smoked trout
- Warm, with new potatoes, lemon and dill.
- Flaked into our smoked trout dip.
- Over a salad with eggs, beets and horseradish dressing.
Frequently asked questions
How long does it take to smoke a whole trout?
About 1 1/2 to 2 1/2 hours at 200°F, depending on the size of the fish.
What is the best wood for smoking trout?
Alder is the classic choice for fish. Apple and cherry are also excellent.
Can I smoke trout without brining?
You can, but brined trout is better seasoned, moister and keeps longer.
Sources: USDA safe minimum internal temperatures.