Remove the pin bones from the To smoke trout, start by mixing 1 quart of water and 1/2 cup of salt to make a brine. They don’t overcook as easily as white delicate fish. Many people avoid smoking meat in the oven, claiming the process is too tedious. 8 people Author: Nick Directions: 1. Trout; When choosing fish (or catching it), oily fish tend to retain more moisture and take up smoke flavor well. Make sure to smoke trout until the internal temperature of the meat reaches 145 degrees F and the meat of your fish is opaque and flakes easily with a fork. It will take anywhere from 1 1/2 to 2 hours to fully smoke trout. How Long to Smoke Trout. This variation in time greatly depends on the thickness of your trout fillets. Marinate your meat for a few hours beforehand, using any spiced rub or sauce that you like. Next, refrigerate the filets for 24 hours to dry them. If you get this fish with the skin on, it will hold the flesh together better when smoking and cooking. The key is to slow cook the meat all day and use quality, soaked wood chips. Baking trout isn't difficult and is an excellent way to retain the flavor and healthy qualities of the fish. Then, soak your trout filets in the brine for 3 hours before rinsing them off with cold water and spreading them out on a baking sheet, skin-side down. Both will turn out awesome, just do it! Yet you can cook delicious smoked meat in your electric oven relatively easily. Trout can be enjoyed as a healthy meal that is rich in protein, vitamin D, omega 3 oils, selenium and magnesium but low in calories, polyunsaturated fats and saturated fats.

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