You can make them taste just like smoke if you want to. There is no fishy taste if that is what you do not like. Do you like smoked salmon? It can taste close to that.

 

If the meat's nice and pink, it tastes just about the same as smoked salmon or steelhead... with more bones per unit deliciousness! :food:

 

smoked trout is great. it dissapears like majick around this house.

 

Yep, they're good. I use the exact same brine I do for salmon. I prop their rib cages open with a toothpick when smoking them.

When eating them, if you're careful you can peel a long bone free piece of meat away from each side of the backbone. :food:

Dale

 

cut the head and tail off then cut down through the cavity to the base of the back bone and splay them out flat after a quick brine in your fav salmon mix. lay them out flat ribs up skin down. When they smoke for awhile you will be able to pull the bones out and the meat will still be stuck to the skin as sort of a wraper. I call um trout waffers and I like them better than smoke salmon and they keep real well.

 

In another month the Kokanee at Merwin, or Crescent Lake are big enough to fillet and they beat everything but smoked sturgeon

 

:yeahthat:

 

Um, smoked trout.....tasted real good in the pasta with white sauce I just finish. YUM!!! :dance:


Seriously though, I brine them just the same as salmon. I do them whole(no head or guts) and make a cut down the side every inch or so for the brine and smoke to penetrate. Then I stick a toothpick in the belly to hold them open. I just did a batch(a few good sized browns and half a dozen Kokanee) earlier this week. Very yummy. Even my wife who isn't into trout likes them that way.

 

Hang them on a stick about two feet above the camp fire for about 45 minutes!........Tasty!
But then again....after a hard day in the woods, just about anything is tasty...lol

 

Yum!

 

brookies are real good smoked

 

I think it's all about what the fish have been eating. Red meated trout will taste great usually due to the crustacean heavy diet, while the whiter meat fish can tend to taste muddy. Catch location also has an impact. Crane Prarie trout are notoriously muddy due, I believe, to their high intake of insects. Also the fatter the fish, the better finished product. It's harder to overcook the fat ones. As a general rule, I have found kokanee and land locked coho to be tops, followed by brookies and browns, then cutties and rainbows, with those issues discussed above coming into play which could make them better or worse than the general rule. A sea-run cutt will be fantastic, while a stocked pond cutt will be suspect. A rainbow with access to crawdads and freshwater shrimp will make your mouth water, while a muddy river/lake insect sucker will make you wish you were thinking catch and release.