Molasses Brined Smoked Rainbow Trout

24
Servings
20m
Prep Time
3h
Cook Time
3h 20m
Ready In


"During the summer months we smoke a lot of fish which we vacuum pack and freeze for later. Because our winters are so cold, we do not use the smoker during the winter months because it doesn’t keep a good heat, so I like to make enough to last through the winter months. I have a few different recipes I use for when we are smoking fish; this is one of our favorites."

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (161.8 g)
  • Calories 213.6
  • Total Fat - 4 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 66.9 mg
  • Sodium - 1225.8 mg
  • Total Carbohydrate - 20.1 g
  • Dietary Fiber - 0 g
  • Sugars - 19.9 g
  • Protein - 23.4 g
  • Calcium - 121 mg
  • Iron - 1.9 mg
  • Vitamin C - 2.8 mg
  • Thiamin - 0.2 mg

Step 1

Mix everything except the fish together in a sauce pan and bring to a boil, reduce heat and simmer while stirring until the sugar and salt are completely dissolve; allow cooling completely at room temperature.

Step 2

Divide the broth evenly and pour into two re-sealable plastic bags; add the fish and lightly swish to make sure the fish is completely coated.

Step 3

Remove as much of the air as you can out of the bags, seal and keep refrigerated for 12 hours.

Step 4

Remove the fish from the brine and place on the rack of a prepared smoker, skin side down.

Step 5

Smoke for 2 1/2 to 3 hours or until the fish is smoked to your liking.

Tips & Variations


  • Smoker

Related