Smoked Trout

Let’s explore the process of smoking trout, including a flavorful brine recipe, tips for smoking, and how to serve various delicious one-bite smoked trout appetizers.

Smoking or grilling trout is such an annual event for my family! Every summer, our family meets in the Sierra Nevada Mountains with the mission to hike, catch fish, cook together, and to play games. So when it comes to trout recipes I have plenty!

Smoking trout is a surprisingly simple process that yields incredibly flavorful results and preserves the fish. This blog will guide you through the steps of smoking trout, including a unique brine recipe for added moisture and taste. We’ll also explore tempting finger foods you can create with your smoked trout turning your backyard or campsite cookout into a gourmet riverfront cafe!

Thank you Cowboy Charcoal for sponsoring this post. Of course, my praise for Cowboy 100% Natural Hardwood Charcoal and Briquets is my own.

Why We Love Eating Smoked Trout

Flavor: Trout has a mild, slightly sweet flavor that is complemented by the light smokiness that Cowboy Brand All Natural Hardwood Briquets and Lump Charcoal can give. If you haven’t enjoyed store bought smoked fish in the past this is the solution: make your own! The smoky-delish flavor is not overpowering the fish and the fish retains moisture.

Moisture: Trout has a buttery flavor and keeps moist while smoking due to the natural oils in the fish, making it ideal for smoking.

Mild: Compared to smokier fish like salmon, trout has a milder and more delicate flavor profile. This makes it a good choice for those who are new to smoked fish.

Variation: The smoking process infuses the trout with a distinct smoky flavor depending on the type of smoking wood used. Cowboy Brand Cherry or Apple wood chunks or chips will infuse subtle and sweet flavor. And for a more intense and savory flavor try hickory, pecan, or mesquite.

Umami: The brine adds a salty depth to the trout, while the smoking process can enhance umami flavors. This savory characteristic makes smoked trout pair well with a variety of crackers and toppings.

Preservation: Yes, smoked trout generally has a longer shelf life in the refrigerator compared to grilled or baked trout! Smoke contains natural antibacterials that help slow down spoilage acting as a natural preservative. At the same time, the brining process used in smoked trout often involves salt, which further inhibits bacterial growth. Furthermore, smoking fish reduces the moisture content which encourages spoilage.

Health Benefits of Smoked Trout

Rich in Omega-3 Fatty Acids: Trout is an excellent source of omega-3 fatty acids, particularly EPA and DHA. These essential fats are crucial for heart health, brain function, and reducing inflammation in the body.

Lean Protein Source: Trout is a lean protein, meaning it’s low in fat but provides essential amino acids your body needs to build and repair tissues.

Nutrient Powerhouse: Trout is a good source of several vitamins and minerals, including vitamin B12, which is vital for nerve function and red blood cell production, as well as vitamin D, important for bone health and immune function. It’s also a good source of selenium, important for antioxidant function and thyroid health.

Low in Mercury: Compared to some other fish, trout is generally lower in mercury content. This makes it a safer choice, especially for pregnant women and children

Tips for Buying Fish for Smoking

Freshness is Key: Look for firm fish with clear, bright eyes. The flesh should spring back when pressed gently. Avoid fish with cloudy eyes, dull skin, or a strong fishy odor.

Wild vs. Farmed: Opt for wild-caught trout for the best flavor and texture. Wild trout tend to have a firmer flesh and richer taste due to their diet and exercise.

Size and Species: Select fish that are all about the same size for even cooking. I look for the bigger fish so that there is more meat. Rainbow trout, steelhead trout, and lake trout are all popular choices for smoking.

Varieties of Fish: In short, there are many fish that are excellent for smoking. For instance, salmon, whitefish, mackerel, bluefish, tuna, sturgeon, sea bream, and haddock all hold up well to smoking on the grill.

Questions to Ask a Fishmonger

1. Source: To begin with, let the fishmonger know your plan to smoke the fish. That being said, the fishmonger will know where the fish was sourced. Buy wild caught when possible, however, farmed trout are delicious.
2. Date Caught: How long has the fish been out of the water and in a package? More so, look indicators of freshness: bright red gills, clear bulging eyes, shiny, firm flesh, no fishy smell, and it spring back when pressed.
3. Clean Please: Ask the fishmonger to gut and gill it but to leave the tail on. I forgot to ask the fish monger to leave the tail! Consequently, it was harder to  peel the bone from the cooked meat. I did ask the fishmonger to scale the trout, however, this step is not actually necessary. In fact, some say the scales prevent the fish from sticking to the grill.
4. Skin-on or skin-off: Smoking with the skin on helps retain moisture and to keep shape. The skin easily slides off after smoking the fish. Conversely, skin off means more exposure to the smoke if that is your goal. 
5. Bone-in or boneless: Decide if you prefer bone-in or boneless filets for smoking. Bone-in adds flavor but can be trickier to eat due to bone-picking. Boneless, when filleted open, can soak in more smokiness and leans towards being drier in a good way. I chose to keep the trout whole because I like a light smokiness with a lot of moisture.
6. To Butterfly or Not: If you want guaranteed even cooking then butterfly the trout (cut almost all the way through the backbone). This can be tricky so ask the fishmonger to do it. As mentioned before, I prefer a light smoky flavor so I keep my fish whole.

Ingredients For Brining Smoked Trout

Brining trout overnight is a key step for adding flavor and moisture. This brine recipe is perfect for 4-5 medium trout, but you can easily adjust the quantities to accommodate more fish. The ingredients I use:

Light Brown Sugar: Light brown sugar has that slight caramelized flavor which is perfect when smoking fish. Dark brown sugar will overpower the trout with a molasses flavor. Turbinado sugar, honey, agave and maple syrup are good substitutes.  

Soy sauce: No fancy stuff needed here! Use your favorite soy sauce or low-sodium soy sauce! Yes, tamari sauce is an excellent substitute. Soy brings that umami saltiness to smoked trout.
 
Water: I am getting fancy here! Use filtered water unless your tap water is free from additives. Water is important for diluting the soy sauce.

Wine: I always use whatever white wine I am drinking or want to get rid of! Sauvignon Blanc and Pinot Grigio are my go to wines when cooking with fish. If you aren’t a wine drinker, diluted apple juice is your substitute.

Onion powder: The scent of onion is what you are after. But if you don’t have onion powder simply grate 1-tablespoon of onion into the brine.

Garlic powder: Granulated garlic is a quick way to add garlic to a brine. If you are using garlic powder make sure to use a scant teaspoon not a heaping teaspoon. Generally a good substitute for 1 teaspoon dry garlic is to 1 tablespoon of freshly grated garlic. 

Black pepper: Freshly ground black pepper is always my #1 pick!

Hot sauce: I love sriracha style hot sauce because of the clean flavor and right amount of heat. In the same way, your favorite hot sauce like Tabasco, Tapatio, or Louisiana Hot Sauce are an excellent choice.

Brining Tips for Smoked Trout

Leave Brine On: The brining process allows the salt and other seasonings in the brine to penetrate the flesh of the trout, infusing it with flavor. Rinsing it off would remove some of that flavor. Brining also helps retain moisture in the fish during the smoking process. Rinsing it could remove some of that moisture, potentially leading to a drier final product

Change Brine Up: Swap the white wine in the brine for sake or rice wine vinegar, and add a teaspoon of toasted sesame oil.  Another idea is to replace the ginger with fresh herbs like dill, parsley, and thyme. Lastly, for a spicy kick, include a chopped jalapeño pepper or red pepper flakes and a 2-tsp of smoked paprika in the brine for a smoky and spicy trout. Above all add a squeeze of lemon juice for a bright flavor but only after the fish has been smoked! 

How to Smoke Trout

1. Prepare the Trout: Have the fishmonger prepare the trout by removing the guts and gills. Next, mix brine and submerge trout in brine; refrigerate 4 hours, or ideally overnight. After brining. pat the fish dry without rinsing it. Place trout on a rack, and dry for 2 hours.
2. Prepare the Grill: Set up smoker, ceramic, gas or pellet grill for indirect 225°F heat. For a smoker or ceramic grill, fill a chimney starer with Cowboy Charcoal Hardwood Briquets or Lump Charcoal. Once coals burn and are mainly white with a slight red glow, transfer to one side of the grill. Top with 2 cups wood chips or 3 wood chunks. Place a heat deflector plate above the coals. Instructions for a gas or pellet grill are below.
3. Smoke the Trout: Brush both sides of trout with oil. Arrange trout on a grill-safe rack, and place on the side without coals. Close the lid and smoke for 1-1.5 hours, or until the internal temperature of the thickest part of the fish reaches 145°F (63°C). The trout shown in the photos took 1 hour 15 minutes. Baste the trout halfway through cooking with melted butter or olive oil.
4. To Serve: Remove the trout from the grill and let it rest for 10 minutes. Life the tail end and gently pull the bone from the bottom filet. Flake the trout or serve whole for a dramatic presentation.
5. About that Time: At 225°F degrees, smoking trout can take 1 1/2 to 2 hours, depending on the thickness of your filets. The ideal endpoint for smoked trout is 145°F in the thickest part, and the flesh is opaque and flakes easily. However, my smoked trout temperature was higher and still was moist and flavorful.

Vary Flavor of Fish with Smoke

Have fun trying different Cowboy Brand BBQ Smoking Woods! Be sure to let us know what your favorite wood is for smoking fish.

Cowboy® Brand offers a variety of charcoal and smoking wood options that pair well with your double-cut lamb chops. Below are a few or check out the entire line HERE!

Hardwood Lump Charcoal. Cowboy® Lump Charcoal provides a balanced smoky flavor without dominating fish. It’s a versatile choice that works well with various seasonings, brines, and marinades. When I am craving a savory smoked fish I grab a bag of Cowboy® Oak and Hickory Lump Charcoal!

Cowboy® Charcoal & Hickory Barbeque Pellets: If you are wondering if you can smoke fish on your pellet grill, you sure can! Or for a bolder hickory flavor, these pellets can infuse your fish with a strong, smoky punch then check out Cowboy’s Hickory or Applewood Pellets!

When you need a quick long-lasting heat then grab a bag of Cowboy® Hardwood Briquets: There is no fillers, chemicals, or additives in Cowboy brand briquets! The day I smoked the trout that is pictured I smoked with Cowboy Briquets and Cherry Chips, consequently, that was the ideal smoke for chicken legs and breasts after the fish was done.

Cowboy® Smoking Wood Chunks: When it comes to smoking fish with wood chunks here are my favorites: Cherry, Pecan, Hickory, Apple, and Mesquite. Give them a try and let me know what your favorite is!

Cowboy® Charcoal Smoking Wood Chips: Cowboy Cherry Wood Chips provides a milder, sweeter smoke that pairs well with the trout’s mild flavor. Plus, Cowboy Brand wood chips are a perfect way to smoke this recipe in your gas grill with a smoking box or foil packet.

How to Serve Smoked Trout

The beauty of eating smoked trout lies in its versatility. When I was introduced to homemade Smoked Trout the host served it with Triscuit Crackers, Ritz crackers, cream cheese, fresh tomatoes, and hot sauce. Below are some other delicious small bites!

Choose a Smear or Cream Topping:

I love salmon or trout with a dollop of creamy mustard with dill and chive. To dilute the mustard, mix it with Dill Ranch Dressing, Ranch Dressing, Cream Cheese, Mascarpone Cheese or mayonnaise.

On a Cracker

Usually I love a water cracker but with smoked trout I head for the wheat or multigrain crackers that are crisp yet soft in the mouth.

Smoked Trout Board

Flake the smoked trout and arrange on a platter with crackers, cream cheese, sliced cucumber, red onion, and capers.

Trout Salad

Combine flaked smoked trout with chopped celery, red onion, mayonnaise, and fresh dill for a delightful salad on toasted crostini. Pickled onions are a even better!

Smoked Trout Tacos

Warm corn tortillas and fill with flaked smoked trout, shredded cabbage, a creamy avocado sauce, and a squeeze of lime juice. Fried street corn taco shells are just the right size for a small bite smoked trout tostada!

More Trout Small Bite Ideas

Oh My! Smoked trout dip with crackers, smoked trout salad on crostini with Fontina, smoked trout deviled eggs, smoked trout on bagels or a fresh tomato and spring green salads are all fabulous bites!

Glaze Options: Place fish on top of a cracker smeared with cream cheese or herb cheese spread, then drizzle with a mixture of honey, Dijon mustard, and orange juice. Another tasty drizzle is to combine maple syrup, lime juice, and hot sauce.

Spicy Mayo: Mix mayonnaise with sriracha sauce, a squeeze of lime juice, and a pinch of chopped fresh cilantro for a creamy and spicy topping for flaked smoked trout.

Leftovers: Smoked trout can be stored in the refrigerator for up to 5 days and is perfect for dips, salads, or smoked trout deviled eggs. So make plenty of smoked trout  and play around with a different bite each day! 

Want another delicious seafood recipe from A Merry Recipe? Try this one: Butter Poached Shrimp Scampi on Bruschetta!

In Conclusion

Smoking Trout results in delicious tender fish that is enjoyed by itself with or with crackers, toast, Bruschetta and/or smears and toppings. Our recipe provides a great foundation for smoking trout on your ceramic grill or smoker with Cowboy Charcoal or Briquets. Feel free to adjust the spices in the brine or experiment with different types of Cowboy Brand Smoking Wood Chips or Chunks to create your own signature smoked trout!

We’d love to hear about your smoking fish adventures. Tag Cowboy Charcoal and be sure to include #CookingWithCowboy.