Recipe for the perfect hot-smoked trout
Here is how to easily make the best hot-smoked trout on a kettle grill.
Salmon has been the Danes’ favorite, but it is often expensive and comes from harmful sea farms filled with sick fish.
Many think the same applies to fish from Danish aquaculture, but this is a misconception.
The owners of Danish aquaculture must comply with a long list of environmental requirements and strict animal welfare standards. If the fish do not thrive, they do not eat enough and the farm loses money.
Do farmed fish taste muddy?
This is a MYTH! In fact, most fish in nature can develop an off-flavor during warm periods, but this is due to algae in the water and has nothing to do with the fish itself.
Should you be unlucky enough to get one of these extremely rare muddy-tasting fish, hot-smoking is even the solution. The hot smoke removes the muddy taste. In fact, most people like hot-smoked or cold-smoked fish, even if they do not like fresh fish.
If you’ve been to a put and take and caught a nice trout, it’s highly recommended to hot-smoke it, and you can easily do it on your grill!
When you catch the fish, it is important to store it correctly. Clean the fish as soon as possible and keep it cool. If it is to be eaten within the next few days, prepare a brine and soak the fish in the brine for 24 hours, then let the fish dry for 24 hours.
If fish is not on the menu, put the cleaned trout in the freezer.
Remember to take the fish out of the freezer at least a day before you plan to eat it.
The Perfect Hot-Smoked Trout
Equipment
- Pot
- Pre-Slicing Knife
- Grill (Preferably a kettle grill)
Ingredients
- 1 pcs. Trout at least 1.5 kilos
- Coarse salt 100-150 grams of salt per 1 liter of water
- Water the water must cover the fish
- Spices don't be stingy with the seasoning, as only the top side of the fish can be seasoned. Feel free to add a thick layer and possibly a little extra salt if you prefer a salty taste
Instructions
- Before you start:
- Optionally, boil the brine and cool it down before placing the fish in the brine.
- Additionally, you will need:Smoking chunks or chips (if you have some fruit trees in the garden, you can make these yourself) Charcoal starterKettle grill Heat beads briquettes
- If the fish has been in the freezer, take it out and place it directly into the brine to thaw.
- Clean the fish of blood, slime, and similar substances.
- The fish must be completely covered by the brine. You can either salt the fish whole or in fillets. Place the fish in the brine in the fridge and let it soak for at least 12 hours, preferably a day.
- When the fish has soaked, take it out and rinse it free of slime and any other residues. Then pat the fish dry with a kitchen towel. When the fish is well-dried, you can choose to remove the remaining bones if the fish is filleted, or leave the bones in. Find a safe place, preferably a cool outdoor spot. Let the fish air-dry for at least 4 hours, and preferably more.
- After the fish has dried, prepare the desired seasoning. Spices like garlic powder, chili, and dill are all great for trout. You can divide the fish with multiple types of seasonings.
- Once the fish is seasoned, light the grill. Remember that your smoking chips/chunks should soak in water for 1 hour before placing them on the grill.
- The charcoal starter should only be half-filled!
- Wrap the grill grate in aluminum foil and poke a lot of holes with a fork.
- When the coals are completely white in the charcoal starter, carefully pour them out to one side of the grill and then carefully place the wet/damp smoking chunks directly on the coals if you don't have a smoking box. Place the fish on the grate so they are only on one side and position the grate on the grill so the fish faces away from the hot coals. Put the kettle grill lid on and open the vents at the top and bottom to about 5 mm open.
- Ensure that the grill doesn't get too hot. The lower the heat, the longer the smoking period, which increases the smoked flavor. The trout generally needs about 30 minutes, depending on how hot the grill gets.