Smoked Steelhead Trout

It seems like everyone if smoking meats these days. But have you ever tried smoking fish? We found this recipe from our friends at Wild Game Cuisine for smoked steelhead trout and think you’re going to love it. ~The Editors.

I was recently given a Bradley Digital Smoker and have been smoking anything and everything that I can think of. After coming home from our fishing trip in Oregon, I was asked to smoke the Steelhead that we had caught and brought home. I was pretty nervous since this was my first time ever smoking fish so I borrowed a recipe from a friend and adjusted it to fit my taste…

2 Steelhead Trout

Note: If you have more trout double the brine recipe so that there is enough to cover the fish.

The Smoked Steelhead Trout turned out amazing using a brine of water, salt, brown sugar and peach schnapps.

Brine Ingredients:

• 4 Cups Water
• 1/3 Cup Kosher Salt
• 1 Cup Brown Sugar
• 3/4 Cup Peach Schnapps

Other Ingredients:

• Mr. Yoshidas Original Gourmet Sweet and Savory Marinade
• Ground Black Pepper

Directions:

1. Cut trout into 2 inch wide pieces and brine skin side up for 10-12 hours. Be sure to use a plastic or glass dish.
2. Wash fish off, pat dry with a towel and place on wire rack in a cool place. Let sit for 2 hours.
3. Brush fish with Mr. Yoshidas Original Gourmet Sweet and Savory Marinade. Add fresh ground black pepper.
4. I used a Bradley Digital Smoker and Alder Wood and began smoking the fish at 150 degrees for 2 hours.  Basting every hour with Mr. Yoshidas Marinade.  Increase to 160 for 2 hours. Finish at 170 for 1 to 2 hours until the internal temperature reaches 130/140 degrees.
5. Remove from smoker and let sit for 1 hour before vacuum-sealing.

Are you ready to make it? Continue reading, “Smoked Steelhead Trout” from our friends at Wild Game Cuisine, here.

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