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Fish are healthy – there is no doubt about it. However, preparing them may take time, especially if the fish meat requires extended curing in brine. However, we have a way of handling that! This is a recipe for quick smoking of trout in Mustang smoker with a smoke generator! We guarantee time savings and a delicious flavour on your plate.
Recipe for smoked trout
Preparation:
Clean the trouts and remove their gills. Wipe them, dry them with a paper tower and then pour 2 tablespoons of salt and 1 tablespoon of sugar over it. The salt should be visible on the fish. Hang the trouts so prepared in room temperature for bout 1-1.2 h, so that the fish can partially absorb the salt and drain slightly. Afterwards, rinse the water with cold water, so that it becomes clean of excess salt, and then dry it with a paper towel. In order to provide it with flavour and aroma, you can sprinkle the fish (especially inside) with or thyme. Hang the trouts again in room temperature – best in front of the fan – for them to dry. This should take about 30 minutes. Another solution is to hang the fish in a draughty place of about an hour. The dried trouts should be try to the touch. If it is so, place the prepared fish in a smoker, setting the device temperature alert to 40-50°C, and smoke it for 3 hours in smoking smoke. At the end of smoking, you can raise the temperature to about 65°C for 15-20 minutes. In order for the trout to have a perfect taste, we recommend using fruit tree, beech tree or alder tree wood or a dedicated mixture for fish smoking that is available in our offer.
