Smoked Trout
Servings: 4 servings
Calories: 293cal
Equipment
- Baking sheet with high sides
- Smoker
Ingredients
- 2 pounds Steelhead trout
- 1 cup water
- 2 Tablespoons brown sugar
- 2 Tablespoons Kosher salt
Instructions
- To make the brine, in a small bowl dissolve brown sugar and Kosher salt in water.
- Pour brine into a large shallow pan.
- Place fish skin side up into the brine. Cover with plastic wrap and place in the refrigerator for 45 minutes.
- Preheat smoker to 180 F.
- Remove fish from the brine and place skin side down onto the grill grates of your smoker. Close the lid and smoke for 2 hours.
- If you want the top of the fish to have a little more color, you can place it under your oven’s broiler for 3-5 minutes.
Notes
- We used a rather shallow pan which made it difficult to move without spilling. For this reason, we suggest a large baking pan with higher sides. If you can’t fit the whole fish you cut cut it in half to brine it.
- We are using steelhead trout, which are similar to rainbow trout but have a much milder "fish" taste. You can substitute with rainbow trout if that is all you can find.
Nutrition
Serving: 1serving (6 ounces cooked) | Calories: 293cal | Carbohydrates: 6g | Protein: 46g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 134mg | Sodium: 3563mg | Potassium: 1100mg | Sugar: 6g | Vitamin A: 141IU | Vitamin C: 5mg | Calcium: 161mg | Iron: 2mg
