Smoked rainbow trout

This is a smoked trout recipe for whole trout. Use small to medium-sized fish for this recipe. Large smoked trout are best done as fillets.

Learn how to make smoked trout in an electric smoker using a dry brine to keep the process easy and yield perfect results every time!

Smoked trout is a delicacy around our home, that is when we are lucky enough to have enough to smoke. I have found that brining the fish with salt, brown sugar and peach brandy – gives the fish subtle hints of sweetness. I also baste the trout with Mr. Yoshidas Sweet and Savory Marinade to

Smoked fish is in our regular rotation here and I have many recipes we alternate back and forth from. This one is my favorite. The time listed is simply a guideline; this depends on how thick your fillets are and how dry you like your smoked fish. The fillets pictured here were just under 1/2 an inch thick and had just enough moisture for my liking when smoked for 3 hours. The type of smoker you are using also makes a difference for the cook time; it’s all about getting to know your smoker.

Smoked trout is super versatile! This simple Sip Bite Go smoke trout recipe will leave you with some tasty seafood that you can enjoy stand alone or turn into a smoked trout dip or smoked trout chowder. Slice your filets and let’s get smoking! | sipbitego.com

Wood smoked rainbow trout that has been marinated in a sweet wet brine. Simple instructions and recipe for how to smoke a rainbow trout.

Credit to @ronpaprocki Rainbow Trout with Leek Velouté, Maitake Mushrooms and Smoked Trout Roe Credit to @ronpaprocki Rainbow Trout wit...

Check out this delicious recipe for Smoked Rainbow Trout from Weber—the world's number one authority in grilling.

Baked rainbow trout with butter sauce is a simple weeknight dinner recipe perfect for any day of the year. It's quick and gluten-free. Serve it with a homemade Beurre blanc sauce for extra flavor and deliciousness. #jernejkitchen #troutrecipes #fish #buttersauce #weeknightfamilydinner #weeknightmeals

Grilling a whole trout really isn't complicated and the resulting meat is so moist and tender you're probably never gonna want to have it any other way.