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Hot and Ready: Learn the Art of Smoking Trout

Are you trying to impress your friends with a gourmet entrée that's sure to have them begging for more? Look no further than the art of smoking trout! In this blog, we'll teach you everything from selecting and preparing the fish, to smoking it and finally serving it. Get ready for some unique flavor everyone will recognize!

How to select the right trout

If you were not lucky enough to land one on the net but lucky to enough find one at store, it's important to look for a fresh fish that has been harvested within 24 hours. The fresher the fish, the better! Look for bright eyes and red gills with no cloudiness or discoloration. Trout should also have a mild smell and firm flesh when pressed gently with your finger. Don't be afraid to ask questions about where and when your fish was caught – if you can get information directly from the fisherman, even better! Finally, make sure you select a size appropriate for whatever method of cooking you plan on using so that all pieces will cook evenly.

How to prepare the trout

Preparing the trout for smoking is a simple process that requires minimal effort. First, you'll need to rinse the fish inside and out with cold water to remove any debris or traces of blood. Next, you'll want to pat it dry using paper towels or a clean cloth. Finally, score the flesh on both sides by making shallow cuts in the skin about an inch apart from each other – this will help promote even cooking throughout the fish during smoking. Once you've prepared your trout, it's time for seasoning! Use whatever spices or herbs you prefer; some common choices are garlic powder, paprika, thyme and oregano.

How to smoke the trout

-You need a charcoal or gas grill, a smoker box, wood chips of your choice (apple or hickory chips work well), and a digital thermometer.

-Preheat your gas grill to 350°F or prepare the charcoal for indirect grilling.

-Place the smoker box on one side of the grill and fill it with the wood chips of your choice.

-Place the trout fillet on the other side of the grill, away from any direct heat. Close the lid and allow it to smoke for 25-30 minutes until the internal temperature reaches 140°F.

- Remove the trout fillet from the grill and let it rest for 5 minutes before serving

How to serve the smoked trout

Serving the smoked trout is a great way to impress your friends and family! Start by flaking off large chunks of the tender, juicy flesh with a fork. Place it on a serving platter, along with some steamed vegetables or freshly grilled asparagus for an added touch. Drizzle olive oil over and around the fish to give it an extra shine before adding some fresh herbs and lemon wedges for garnish. Now you have an appetizing dish that's sure to please even the pickiest eaters!

For those who like things spicy, try making a simple sauce using garlic, chili flakes and butter – just simmer until melted together then pour over your trout before serving. If you're looking for something even more creative, why not make up a marinade using citrus juice, honey and soy sauce? Marinate your fish in this mixture overnight prior to smoking for an explosion of flavor everyone will love. Serve up this amazing entrée with sides such as roasted potatoes or sautéed greens – either way, you'll be sure to wow all your guests!

Smoking your own trout is a great way to ensure that you have a delicious, fresh meal for yourself and your family. Now that you know how to select the right trout, prepare the trout for smoking, and smoke the trout, you can enjoy smoked trout whenever the mood strikes. All you need is some patience in waiting for it to be just right! Enjoy!

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