Nature’s feast: Smoked Trout




Trout are a fish that smokes well, especially the larger fish. When you are lucky enough to catch a mess of trout in the one to three pound range, try this recipe.


3 or 4 good sized trout, deboned and butterflied

2 cups water

1 1/2 cups brown sugar

1/2 cup salt

Spray oil such as Pam


Whisk together the water, salt and brown sugar. Soak the fillets in the brine for 1 1/2 hours. Spray the grills with oil. Place the fish skin side up on the grills and place in the smoker. Smoke for 3 to 4 hours with hickory or mesquite chips for a soft-smoke with a moist finish, or longer if you prefer a dryer smoked fish.

When vacuum-packed, the trout will stay fresh in the refrigerator for a couple months.