Maple Brined Smoked Rainbow Trout
July 17, 2015
Categories: Comfort Food, Dinner, Lunch, Main Dish, Snacks, Fish, Trout, Appetizers, Native American, Add it in the lunch box, Make-Ahead, Entertaining, Picnic, Potluck, Summer, Thanksgiving, Winter, Marinate, Smoker, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch, Marinades & Brines, Spring more
"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."
- Serving Size: 1 (162.5 g)
- Calories 196.3
- Total Fat - 3.9 g
- Saturated Fat - 0.8 g
- Cholesterol - 66.9 mg
- Sodium - 1433.3 mg
- Total Carbohydrate - 15.7 g
- Dietary Fiber - 0.1 g
- Sugars - 15.4 g
- Protein - 23.3 g
- Calcium - 88.7 mg
- Iron - 0.9 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.1 mg
Place all the ingredients except for the fish in a saucepan and bring to a boil, reduce heat and simmer while stirring until the sugar and salt are completely dissolved; set aside to cool completely.
Pour half the maple mixture in a casserole dish big enough to hold the fish fillets laid flat, place the fillets flesh side down into the liquid and pour the remaining liquid over the fish.
Cover with plastic wrap and keep refrigerated at least 12 hours.
Remove the fillets from the marinade and place them flesh side up on the smoker grates and place in a prepared smoker.
Smoke for 2 1/2 to 3 hours at 250 degrees Fahrenheit.
NOTE: The cook time depends on how thick your fillets are and how dry you like the fish.
Tips & Variations