× Hello Everyone, over the next few weeks we'll be updating all of the US FishFinder websites. During this time some pages will be in the new layout and some in the old layout. There may also be some outages or broken functionality but we'll attempt to resolve it as quickly as possible. If you'd like to be notified when the update is completed please sign up to our newsletter by clicking here.
"Get Hooked on Maryland"

  
Chuck's Hot Smoked Trout Recipe for Spotted Seatrout

Title: Chuck's Hot Smoked Trout
by bassprochuck
Type: Entree
Servings: 2-4
Difficulty: Easy
Prep Time: about an hour
Cook Time: 3-4 hours
Ingredients: 2 lbs. Trout fillets or 2 cleaned fresh trout
2 cups water
2 Tbsp of sea salt
½ finely chopped onion or 1 Tbsp onion powder
3 Tbsp lime juice
½ tsp olive oil
¼ tsp each of black pepper, and red pepper(or just substitue Tony's!)
Directions: Place the trout fillets to the side. Make a brine from the water,salt and other ingredients I listed. I like to use tony's cajun seasoning or you can substitute with the black and red pepper. Place in fridge for an hour or so. If using cleaned fresh trout make sure they are laid open so the brine can get to all of the fish!
While the fish are brining prepare your smoker. Best if done with alder wood but it's hard to get down south. I use either pecan or mesquite wood.
Also best to use a smoker with a water pan to keep the fish moist and not dry them out. Small trout can cook in as little as an hour but leaving them in longer will add more flavor. Try to keep the temp around 225 degrees and smoke the fish 3 to 4 hours watching to make sure they don't dry out. I also like to add a can of beer to my water pan to give it that extra zing! Serve with your favorite side dishes and garnishes!
Other Notes: This recipe works well with most any fish but I really prefer it with fresh specs. I have even tried it with carp and mullet! Just about the only way I like mullet. The slow cooking process makes the bones easy to separate from the flesh. I have gotten rave reviews every time I have made this.
But remember! This fish is NOT preserved and if you don't intend to serve soon it will refrigerate for 3-4 days or you can freeze it for months as well. If you used whole trout then I suggest removing the meat from the skin and bones first. You should only freeze the meat.
Date Added: 06/04/09 04:30 PM


View Other Spotted Seatrout Recipes
 
  
Sponsored Links

 
  


Sources | Privacy Policy | Terms of Service | Help | Questions Comments | Advertise

Developed by USFishFinder.com Copyright ©2007-2017. All Rights Reserved.
Site Optimized for Google Chrome Browser


MDFishFinder.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.