Ruedeleglise Posted February 18, 2019 Share Posted February 18, 2019 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? Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted February 18, 2019 Share Posted February 18, 2019 Here is a link to Wades Smoked Trout Quote Link to comment Share on other sites More sharing options...
Wade Posted February 18, 2019 Share Posted February 18, 2019 I am actually curing 3 rainbow trout at the moment ready to smoke tomorrow. 2 Quote Link to comment Share on other sites More sharing options...
Ruedeleglise Posted February 19, 2019 Author Share Posted February 19, 2019 Now doing the same! 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted February 19, 2019 Share Posted February 19, 2019 the steps so far... Nice fresh fish Remove the head and gills - leaving the collar in place Cut the ribs each side of the backbone with the tip of a sharp knife Fillet with a long blade, running it along the backbone as a guide Repeat for the other fillet underneath the backbone The trout fillets are small so can be cured in several layers Covered in clingfilm and in the fridge to cure 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted February 19, 2019 Share Posted February 19, 2019 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, Quote Link to comment Share on other sites More sharing options...
Ruedeleglise Posted February 19, 2019 Author Share Posted February 19, 2019 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! 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted February 20, 2019 Share Posted February 20, 2019 That was a good bargain. They are good knives. Quote Link to comment Share on other sites More sharing options...
Wade Posted February 24, 2019 Share Posted February 24, 2019 Sorry - forgot to post the rest of the photos... Trout hanging in smoker Smoked fillet before trimming Fillet being sliced Packed and ready to go 1 Quote Link to comment Share on other sites More sharing options...
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