How To Smoke Lake Trout Fillets

11062006 Place each piece of fish onto a small piece of aluminium foil - just big enough to hold the fillet and season with pepper to taste.

How to smoke lake trout fillets. 23102018 Place the trout in a cool dry place for 1 hour to allow a pellicle to form on the outside of the fish. 23012019 Smoked Lake Trout. 1 tablespoon fresh chopped rosemary.

Stir well until the salt and sugar have dissolved. I used a Bradley Digital Smoker with Alder Wood and began smoking the fish at 150 degrees for 2 hours. Start Traeger by turning it on and waiting 4-5 minutes with lid open until it is smoking and a fire has been established.

Combine the salt sugar and water in a large container approximately 1 to 2 gallon size. Cover and allow fish to smoke for 2 hours adding more wood chips as needed. Once your fillets have air dried place them in the smoker.

Serve hot or cold. Remove the fish from the brine and pat dry. Pat dry and lay out on smoker rack for one hour.

Try to place the fish on the smoker rack so that smoke can reach the insides of the fish. 09072015 Wash trout under cold water pat dry and place skin side down on wire rack in a cool place. Combine the brine ingredients in a food safe container.

Smoke the trout over whatever wood you want. Marinate the fillets overnight in olive oil chopped garlic and dried rosemary. Combine the salt sugar sumac and rosemary and rub it onto the fillets.