Smoked Trout or Kokanee

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4.9

204 reviews
Excellent

Smoked Trout or Kokanee

This is a recipe for whole smoked trout or kokanee. If you want to smoke fillets, I'd go to my smoked lake trout recipe, which is meant for bigger fish. I prefer alder, oak or maple wood to smoke over, but it's your call. 

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Ingredients

Servings
  • 4 whole trout, gutted and gilled
  • 1/2 cup kosher salt
  • 1/2 cup brown sugar
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Instructions

  1. Mix the salt and sugar with a gallon of water and stir to dissolve the salt and sugar. Submerge the trout in this brine and put in the fridge, covered, for at least 2 hours and up to overnight. 
  2. Remove the trout from the brine (discard the brine), pat dry with paper towels and set on a rack over a baking sheet in the fridge for at least a few hours, and up to overnight. You can also set the fish to dry in a cool, breezy place for a few hours.
  3. Put the fish in the smoker, hanging or on the grates, and get a nice cool smoke going. Slowly let the temperature rise to 200F and hold it between 175F and 200F for at least an hour, and up to 4 hours; I prefer 2 hours. Do not let the temperature get above 225F. If it does, set a tray of ice in the smoker. 
  4. When your trout are smoked, you can eat them warm or chilled. 

Nutrition Information

Show Details
Serving 100g Calories 128kcal (6%) Protein 19.5g (39%) Fat 5g (8%) Saturated Fat 1.4g (7%) Polyunsaturated Fat 1.6g Monounsaturated Fat 1.6g Cholesterol 58mg (19%) Sodium 48mg (2%) Potassium 381mg (11%) Vitamin A 50IU (1%) Vitamin C 2.5mg (3%) Calcium 70mg (7%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 4trout

Amount Per Serving

Calories 128 kcal

% Daily Value*

Serving 100g
Calories 128kcal 6%
Protein 19.5g 39%
Fat 5g 8%
Saturated Fat 1.4g 7%
Polyunsaturated Fat 1.6g 9%
Monounsaturated Fat 1.6g 8%
Cholesterol 58mg 19%
Sodium 48mg 2%
Potassium 381mg 8%
Vitamin A 50IU 1%
Vitamin C 2.5mg 3%
Calcium 70mg 7%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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4.9

204 reviews
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