Smoked Trout opinions and recipes

[Drossi]

I'm considering buying a small smoker.

Trying to gather some intel beforehand, do any of you smoke trout, like the typical NJ stockies? It's been a very long time since I've had any and was wondering if they are any good as the years have invariably clouded my memory.

Anyone that does regularly smoke them and would like to share a recipe or two would be very welcome to do so!

Thanks for any and all opinions.

Have a Happy and Safe New Year!

[Pete]

Unless you're on a low sodium diet ... go for it.
I just use the recipes that came with the "Little Chief" smoker and some from McClain's Fishing Encyclopedia.

Smoking can make any fish taste good.
Caution, some of the recipes produce a product so salty, that it's more suitable as a snack food or canape than the main course of a meal.

[Rusty Spinner]

I can't say I have only one single recipe, it all depends on what taste I'm after. I start with a brine soaking first, then allow the fish once brined to form a film over the fillets as the brine dries on it before I put them in the smoker. And I always use gentle woods like apple or alder over more harsh woods like hickory, for example. Smoked fish is excellent, and trout are a good fish to smoke. Sometimes I eat the smoked fish as is, and sometimes I make a dip out of it once I grind/mash it up a bit.

[robtf]

By "grind/mash" I'm assuming taking meat off the bone and then just smashing up the smoked flesh for the dip, correct?

Never tried smoking fish, interesting idea.