I could go into detail about what the pellicle is, but you probably don't care. You'll be shocked by how much moisture is in the container when you finally decide to pull the fish out of the brine and move on to the next step! Smoked Fish Pellicle If you do, you'll end up with some very salty smoked trout! Let the fish brine for 3-6 hours.īe careful not to dry brine the trout much longer than 6 hours. Once the fish is adequately covered, cover the container with saran wrap and place it in your refrigerator. Every nook and cranny of the fish fillet should be covered with your dry brine. Place your fish fillets in the container with the brine, and then liberally sprinkle the brine over your fish. I have to emphasize that I use kosher salt for this brine - don't use table salt! There's a huge difference in the two, and if you make the mistake your fish will be ruined.Ĭombine the ingredients in a large food safe container like this one, and then set aside. There are just a few ingredients you need to make the dry brine: Everyone has there own preference, but mine is a dry brine for fish. You can brine your fish in a dry brine, or a wet brine. Adding an additional layer of flavor to the meat of the fish.Keeping the fish from drying out during the smoke process.The brine serves a couple of different purposes, but the two that are most important are: There are a few mistakes people make when they smoke salmon or trout, mistake #1, they don't brine the fish. Common Mistakes When Smoking Trout or Salmon If you're going for salmon, Sockeye Salmon is my favorite, followed closely by Coho Salmon. I'm using two Lake Trout fillets for this recipe, but any of the previously mentioned trout species or salmon will do. Smoked Fish Brine A nice lake trout from a recent trip to Manitoba Furthermore, most farm-raised fish are treated with a dye to make their meat look appealing. The meat is of lesser quality because the fish don't have to move like wild fish do. Farmed fish are a poor substitute for their wild counterparts. Wild, line-caught salmon or trout is the best, and the only type of fish I would buy. If you're buying fish, ask how it was caught. I'm confident I can help!Īnother option is to buy the fish from your local grocery store or market. If you have access to those fish, and you know how to catch them, go catch a few and then come back to this recipe.ĭon't know how to catch them? Send me an email. This recipe works especially well for salmon, rainbow trout, brook trout, and lake trout. The best smoked fish is fish you've caught your self. I know how to catch fish, and this smoked trout recipe is one of my favorite ways to prepare fresh trout or salmon. There aren't many freshwater species I haven't caught, and I even spent time in Alaska as a fishing guide. Not because I'm lucky, but because I've spent thousands of hours with a fishing rod in my hand. Not a long list.There aren't many things I can confidently say I'm REALLY good at, but let me just brag for a minute and say I'm REALLY good at fishing. The use of olive oil provides healthy fats, and though it features white wine and butter, the improvement in taste is worth the added calories (at least, I think so!). Lemon, meanwhile, is a good source of vitamin C. We also add in garlic, lemon, tarragon, and dill, which all add flavor to the dish AND bring with them health benefits that include anti-inflammatory and immune-boosting properties. It contains omega-3 fatty acids, which help heart health, brain function, and inflammation reduction. Trout, like most fish, is packed with nutrients, protein, vitamins, and minerals. In fact, the only ingredient you’ll probably need to pick up at the store is the trout itself. The shopping list isn’t anything extravagant.The wine in the sauce gives the trout a beautifully soft texture.Very high in omega-3 fatty acids, trout really is a superfood.Trout is a great sustainable fish option, especially farmed trout, as it does not deplete the natural freshwater population.This recipe is easy to follow and can be paired with a lot of sides, making it a low-maintenance entrée. So, if you are little hesitant to try fish or introduce fish to your family, start out with trout. Like most fish, it’s incredibly good for you, and can be prepared in any number of ways. It’s tender and flaky but still holds up well during cooking. Its taste isn’t overwhelming or “too fishy,” which makes it ideal for those who aren’t sure whether they even like fish. I (and you, admit it) always reach for salmon or tuna or snapper and forget that trout is even an option. I am guilty of totally overlooking it when planning a dinner that centers upon fish. I don’t have trout as often as I would like.
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