Smoked Salmonsteelheadtrout Recipes
SMOKED STEELHEAD TROUT (SALMON)
Steelhead trout, also know as freshwater salmon, smoked to perfection with garlic and rosemary flavors. After the overnight marinade and the brine soak, it is all just watching as it smokes.
Provided by SHADOWS1
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 13h40m
Yield 6
Number Of Ingredients 8
Steps:
- Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.
- Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness.
- Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.
- Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste. Place them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
- Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove from the smoker and let rest for 20 minutes before serving.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 1.3 g, Cholesterol 125.6 mg, Fat 10.1 g, Fiber 0.4 g, Protein 25.5 g, SaturatedFat 2.2 g, Sodium 18955.6 mg
SMOKED SALMON/STEELHEAD/TROUT
Steps:
- Scale and fillet (if freshly caught) or clean store bought fillets, set aside. Filter water into large kettle or pot. Start on medium heat to warm and add all ingredients. Everybody into the pool except the fish. Section the fillets into about 2" parts, cutting to, but not through, the skin. Warm the brine through until mixed (if it simmers, just take it off and let sit a while). Cover fish in baking pans and cover with plastic (or just dump it in the pot and put a lid on it if you have a lot) and refrigerate over night. Drain fish, rinse under cold water and place on cooling/drying racks to air dry for 1-2 hrs in a cool place (refrigeration makes this take longer). Smoking is done with your favorite hardwood, low temp for 5-12 hrs depending on temperature and thickness of fillets, and personal preference. May be finished in the oven at 200-225 if required (I've never done it, but if you have to, worth it).
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