Perfectly Smoked Trout

Directions

• Before We Start

  Timing: Drying in the fridge overnight is key for that tacky surface that holds smoke beautifully. For ideal results, plan on curing the fish and letting it rest at least 1 night in the fridge before smoking.
  Alder Pellet Alternatives: 100% Alder is the best for fish because it is light in flavor and doesn’t have any oak like most of the blends do. If you can’t find it, go for a blend that is marketed as suitable for fish. You may want to check it after 90 minutes with a blend, since they tend to be more intense in flavor.
  Trout Fillets: We have a video coming out soon that shows how we clean, fillet, and debone our trout fillets. You want deboned trout with the skin still attached.

• Preheat the oven

  Preheat oven at 325°F (160°C)

• Prepare the Cure

  In a small bowl, combine brown sugar and kosher salt. Mix until evenly blended.

• Cure the Trout

  Lay the trout fillets on a half-sheet pan. Coat both sides evenly with the sugar-salt mixture.
  Refrigerate uncovered for 15-20 minutes to lightly cure the meat.
   
  The sugar-salt cure seasons the fish, firms up the flesh, and helps it take on smoke more evenly. We do a quick method to avoid over salting really thin pieces of trout. Don’t go over 30 minutes on thin to medium sized fillets, unless you want a salt bomb.

• Rinse & Dry

  Rinse the cure off each fillet under cold water thoroughly and pat completely dry with a clean tea towel or paper towels.
   
  Using a half sheet pan with a wire rack on top, arrange the trout fillet with space between them for airflow.
   
  Refrigerate uncovered for at least 4 hours, preferably overnight, and up to 2 days until a tacky surface (pellicle) forms. This will help the smoke adhere to the fish.
   
  NOTE: If you plan to start smoking them after less than 12 hours in the fridge, you will likely want to smoke them for a full 2 hours.

• Prepare the Smoke Tube

  Using a pellet smoke tube about 12-18 inches in length, fill with 100% alder wood pellets or another pellet blend that is suitable for smoking fish. Ensure the tube is completely filled.
   
  Lay the tube flat inside your grill or smoker and light both ends using a blow torch until flames hold steady (about 2–3 minutes per side).
   
  Let the flames burn for 10 minutes, then blow them out once the pellets are smoldering and producing consistent smoke.
   
  Note: If you don’t have a torch, apply starter gel and ignite with a lighter.

• Cold Smoke the Trout

  Place the wire rack with trout inside the grill, opposite the smoke tube for indirect exposure.
  Insert a thermometer probe beside (not in) the fillets to monitor ambient temperature — keep it below 100°F (37.8°C).
   
  Cold smoke for 90–120 minutes, checking every 30 minutes to ensure steady smoke. At 45–60 minutes, rotate the rack 180° for even smoking.
   
  Go with 90 minutes if you have thinner fillets AND achieved a good tacky surface by letting it sit in the fridge for over 12 hours after curing. OR if you are using a blend of pellets that contains oak or is a stronger blend than 100% alder.
   
  Go with 120 minutes if you have thicker fillets (3/4 in+) OR you didn’t wait at least 12 hours after curing to develop a nice pellicle (tacky surface).
   
  Note: For traditional cold smoking you want the temp to stay below 80°F (27.6°C). Since we are finishing it in the oven, it can tolerate a higher cold smoke temp without impact on the final product.

• Finish in the oven

  This process allows for you get the perfect cook on both very thin and very thick fillets that finish cooking at different times.
   
  Preheat the oven to 225°F (107°C).
  Place the rack with trout on top of a half-sheet pan and transfer to the middle oven rack.
   
  Thin fillets: Bake 8–12 minutes, until internal temperature reaches 124°F (51°C). Ours took 10 minutes
  Thicker fillets: Bake 15–25 minutes, until internal temperature reaches 124°F (51°C).
   
  Ideally, stick a wire or wireless thermometer into the thickest part of your thinnest fillet. Once it reaches the temp, pull it out along with any similar sized fillets. Then move the probe to your next thinnest fillet and continue cooking until it reaches the temp. Repeat the process until all your fillets cooked.
   
  NOTE: If your oven cannot go this low, use the lowest possible setting and remove the fish once it reaches 122°F / 50°C — residual heat will bring it up. You can bring down the temp of the oven also by leaving it ajar with a wooden spoon in the oven door
  

• Cool & Finish

  Remove from the oven and let rest for 10–15 minutes to cool. You can either vacuum pack it for use within 10 days or place in an air tight container and use within 5-7 days in the fridge.
   
  The finished trout should be flakey, moist, and perfectly smoked. We recommend trying it with our smoked trout crostini dish!