Smoked Trout on the Big Green Egg

The smoking adventures on the Big Green Egg continues… this time with trout.  I wanted to venture out with another type of fish since I’ve smoked salmon [we’re a big fan of smoked salmon] every weekend since I purchased the Big Green Egg, which was almost four weeks ago.

I bought four whole trouts yesterday, excited to cure and smoke it.  But when I got home, I didn’t realize that the pin bones and spine were still intact.  Ugh.  I felt almost immediately overwhelmed by the idea of removing the bones.  I YouTubed some videos on how to filet trout, and got right in.  [YouTube always comes in handy for situations like this!]  Luckily, the sweet filet knife I recently got came in handy for this daunting task.  It took some time and hacking at the fish before I got the hang of deboning and fileting fish.  Needless to say, I finished without cutting myself [unfortunately, I accidentally cut myself often in the kitchen… it’s a combination of clumsiness + hurriedness], throwing swear words left and right,  or giving up , but all four fileted fish looked pretty hacked up.

The final score:
Me 4
Trout 0

Smoked Trout on the Big Green Egg

3 pounds trout, about 3 to 5 ounces each, skin on, pin bones and spine removed, and fileted
1/3 cup kosher salt
1 cup brown sugar, packed
2 tablespoons ground ginger
1 tablespoon black pepper
6 garlic cloves, finely minced

In a small mixing bowl, combine the all the ingredients above and mix thoroughly. Liberally pack the trout filets with the brown sugar mixture. Place in a shallow glass baking dish, and cover tightly with saran wrap, and refrigerate for two hours.

Rinse the trout under cold water to remove the brine. Dry the salmon with a paper towel, and allow it to dry in the refrigerator, uncovered. It should dry for a couple of hours up to 24 hours to develop the pellicle (shiny skin) on the surface of the fish. [I allowed mine to dry in the refrigerator for 12 hours.]

Fire up your smoker per the manufacturer’s instructions and your favorite wood chips [I used alder; hickory or mesquite would be too potent for seafood] to around 180 to 220 degrees F. Smoke for about 3 hours. Remove from smoker, allow to cool, and enjoy it with some creme fraiche, cream cheese, on a salad, or pick at it like we did :)

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5 responses

  1. Anything with fish or seafood I’m up to try, so I’ll be liking to try this one. Thanks for the post,
    Bash Shinycap

  2. Great recipe, but I smoked the fish on the BGE for only about an hour at 190 degrees F, so the internal temp of the fish got to about 140 degrees F. Fish were nice and moist, with only a hint of a salt taste. The slight taste of sweetness from the brown sugar was also fantastic.

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