Smoked Fish

We smoked some salmon a few weeks ago, as I posted on one of the previous blog entries. I've been waiting for trout to go on sale (because I'm destined to not catch one while fishing). Last week it finally did and I bought a beautiful filet to smoke. It was super easy to brine and then smoke. I used Alton Brown's brine recipe. For that, check out Food TV's website. I smoked the fish with apple wood chips and for only about 45 minutes. My smoker was running slightly hotter than the 150 degrees many recipes called for. It was not over smoked though, but rather tender, flaky and delicious. I would recommend if trying your hand at smoking to give smoking fish a whirl. The best part is once it's done and cooled I vacuum sealed it into portions and froze it. It will keep for months.
As with just about all recipes, there are a million and one out there. Find the one that suits you and get smoking!

back from the supermarket with this beauty

Brined and ready to sit for 24 hours in the fridge

Some of the finished product!