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Most of the fish I smoke are rainbow trout and usually I smoke them using plum wood chunks which gives a very mild smoked flavour. I hot smoke, so the fish is cooked but ever so lightly. Run my big barrel smoker at as near
230f as I can get it, but the fish is well clear of the charcoal and does not dry up. It works well for trout fillets that I am going to process for pate' because the flesh is still moist. Otherwise I cut into two inch steaks and serve with a mixed salad as an appetizer/starter. I don't like any added oils, mayonnaise, sauces, marinades because it detracts from the flavour of the fish. Plates rarely need more than a short wipe to get them washed :)
 
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