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Ruedeleglise

Cold smoked rainbow trout.

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I was sure, but I am now not so sure that........I read a post on smoking rainbow trout. As they are much more subtle / delicate in taste I would imagine they need a bit of “fine tuning” when it comes to salting and time in the smoker. Please can you point me in the right direction?

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I am actually curing 3 rainbow trout at the moment ready to smoke tomorrow.

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the steps so far...

Nice fresh fish

1546073630_Trout1.thumb.jpg.b0781103170d76462951f1c2b7a148df.jpg

Remove the head and gills - leaving the collar in place

388145846_TroutHead1.thumb.jpg.41eb1d8cc795122435a5c6ff5dc571a0.jpg1036515474_TroutHead2.thumb.jpg.97510d1de7d28bcd94942ddd017eaac2.jpg

Cut the ribs each side of the backbone with the tip of a sharp knife

2102068034_TroutFillet1.thumb.jpg.5275ac270eef32f93fcd11a39cfc1609.jpg

Fillet with a long blade, running it along the backbone as a guide

782180242_TroutFillet2.thumb.jpg.4d99022b72338b56e3cd33bdabd8e923.jpg210997375_TroutFillet3.thumb.jpg.50ab57332008a2ad45e69fe27530f0fe.jpg

Repeat for the other fillet underneath the backbone

1396119739_TroutFillet4.thumb.jpg.789d80cc2c82241e41c68fecea23dcd1.jpg

436571668_TroutFillet5.thumb.jpg.00262330e69158eb45ea5207fbe567cb.jpg

The trout fillets are small so can be cured in several layers

1769742889_TroutCuring1.thumb.jpg.6cc18b0d8340bb21766da06ff2a97804.jpg718812322_TroutCuring2.thumb.jpg.3df062d220887ce39c9f3821a1cd3fb0.jpg

Covered in clingfilm and in the fridge to cure

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The only further clarification I would give on this is use a dedicated flexible fish filleting knife, I have global one and it is excellent for fillet and skinning fish. There are many available,

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Had a stroke of luck last week...went into a cook shop and bought, in their restocking sale, a Victorinox smoked salmon fluted knife. Was £65 and got it for £15! It is amazing and has changed the slicing game completely. I have a wonderful flexible fish filleting knife, a Sabatier, also a sale item bought when I lived in France....on the coast.  They are both “les bijoux du chien “ ....look that up if you don’t know it!

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Sorry - forgot to post the rest of the photos...

Trout hanging in smoker

1797974388_Trouthanginginsmoker.thumb.jpg.302e450872c1d12af09ae6652e94bcd4.jpg

595482058_SmokeGenerator.thumb.jpg.42fbde09750159be9be727fce78702ea.jpg385692987_Troutinsmoker.thumb.jpg.5dab33f422aa5e6363ab07ff33e03586.jpg

Smoked fillet before trimming

1619280763_Troutbeforetrimming.thumb.jpg.1b2b8598d8cb9855ecd49880aa4fc109.jpg

Fillet being sliced

123377661_Troutbeingsliced.thumb.jpg.3ecbb6dc912bb633d5e33635139dbbb5.jpg

Packed and ready to go

1359388445_TroutPacked.thumb.jpg.d8d082a40a96d48114ecd15fe0ecd20b.jpg

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