Smoked Trout or Kokanee
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
2 hrs
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Brine Time
8 hrs
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Total Time
2 hrs 20 mins
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Servings
4 trout
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Calories
128 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
American
Smoked Trout or Kokanee
Description
Smoked Trout or Kokanee starts by mixing kosher salt and brown sugar into a gallon of water to create a brine. Whole trout that are gutted and gilled are submerged in this brine for at least 2 hours and up to overnight, allowing the salt and sugar to penetrate and season the fish while also drawing out moisture for better smoke absorption.
After brining, the trout are removed, patted dry, and set to air dry in the refrigerator on a rack above a baking sheet for several hours or overnight. This drying step helps develop a pellicle, the tacky surface that smoke adheres to, which enhances flavor and texture during smoking.
The fish are then placed in a smoker with a cool smoke, gradually raising the temperature to around 200°F and holding it between 175°F and 200°F for 1 to 4 hours (preferably 2 hours). The careful low-temperature smoking prevents overcooking and harsh dryness.
The result is smoked trout with a moist yet firm texture and a balanced smoky flavor that maintains the fish’s natural taste. The fish can be enjoyed warm or chilled, making it versatile for various serving styles from snacks to meal accompaniments.
Ingredients
- 4 trout whole, gutted and gilled
- 1/2 cup kosher salt
- 1/2 cup brown sugar
Instructions
- 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.
- 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.
- 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.
- When your trout are smoked, you can eat them warm or chilled.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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