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:
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