Unless you are a avid fisherman you probably have not had to much to do with trout. It is a fish that I feel is under used and under rated.
Generally, smoked trout it the most popular and most delicious way to cook your trout. It is a delicate fish that doesn't need to much to bring out its natural flavours and texture.
I have a couple of friends who are avid fishermen and love stopping by with their catch at the end of a fishing weekend. This recipe is my favourite way of cooking their haul on a Sunday afternoon while having a few nice cold beers.
- 1/2 cup lemon juice
- 1/2 cup soy sauce
- 1 lemon
- 2 tablespoons cayenne pepper
- 2 tablespoons black pepper
- 4 tablespoons garlic salt
- 6 whole trout
First off gut and clean your trout with fresh water.
In a large mixing bowl mix together all of the ingredients except the lemon & trout.
With a sharp knife make slits down both sites of each fish. You want to make the cuts pierce through the skin but not deep into the flesh.
Place all the fish in the marinade and spoon the marinade over the fish to fully coat. Marinade the fish for 3 - 5 hours before you plan on smoking the trout.
Preheat your smoker to a medium heat as per your smokers manufacturers instructions.
Once your smoker has reached temperature, place your trout in the grill on a grate on top of a tray and place 2 - 4 lemon slices on each trout.
After about 1 hour check your trout for doneness. You are looking for a white flakey texture. This should take around 2 - 3 hours, however checking after 1 hour will be a good indication too what the total cooking time will be. The best way to check if your trout is done is to use the metal fork or skewer method.
This method is done by placing a metal fork (or any other smaller metal object) into the center of your trout. Hold in place for 10 - 12 seconds, then pull it out and place the end that was in the fish onto your skin (I find the underside of the wrist to be the best place). You will know the trout is cooked when the fork comes out nice and warm to the touch.