How To Smoke Rainbow Trout Food

HOW TO SMOKE RAINBOW TROUT

Steps:

• Line a wok with 3 layers of thick foil.
• Add the tea, rice and sugar to the wok and mix together.
• Place a cake rack in the wok and place the trout on the rack.
• Cover the wok with a lid and place on an open fire or on the barbecue for approximately 1 hour.
• The tea, rice and sugar burns, causing the smoke which gives a lovely flavour to the trout.
• Note: I would not recommend this be done inside due to the smoke.

HOT SMOKED TROUT

Steps:

• Combine the salt and water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate for 3 hours.
• Remove the trout from the brine, rinse thoroughly, and pat dry. Place the trout, skin side down onto a cooling rack set in a half sheet pan. Dry in the refrigerator 21 to 24 hours or until the skin becomes shiny and somewhat tacky to the touch.
• The next day, turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Place the trout onto smoking racks, skin side down, separating them by at least 1/4-inch and place into a smoker. Adjust heat as needed and cook for 2 1/2 to 3 hours or until the fish is, cooked through, has darkened in color, and has the desired level of smoke flavor.
• Serve with a green salad, incorporate into a dip or eat as an appetizer. Refrigerate unused portions in an airtight container for up to a week or vacuum seal and refrigerate for up to a month.

SMOKED MACKEREL OR RAINBOW TROUT

Steps:

• In a thick-bottomed pot, combine the water, salt, soy sauce, and maple syrup and bring almost to a boil over medium-high heat, stirring to dissolve the salt. Take it off the stove and chill it in the fridge.
• Lay the fish in a plastic container with a tight-fitting lid, cover with the cold brine, and cover with the lid. Refrigerate for 6 hours.
• When you are ready to smoke, start your smoker. It should be barely warm when you start, and it should take about 30 minutes to reach 85°F (30°C)-inside the smoker that is. It is now that the fish take on that distinctive crust that makes them look smoked. After 1 1/2 hours, the smoker should be at 150°F (65°C). At the 2-hour mark, it should reach 200°F (95°C). At this point, the internal temperature of the fish should read (on a good-quality, well-calibrated electronic thermometer) about 140°F (60°C). Make sure there is always a good cloud of smoke. (I suggest taking readings at 20-minute intervals to make sure you don't overshoot that 140°F mark.)
• You can store the smoked fish in the fridge for up to a week, or you can freeze it for up to a month.