Smoked Trout

[Kansas Fly Fisher]

Here's the receipe I use for my fish rub. It's pretty simple and when rubbed into the fish before smoking it makes for some GREAT table fare! I usually smoke my trout with the skin on, but the heads cut off. My wife doesn't like to look at their eyes when she's eating them.

I smoke them with hickory or cherry wood using indirect heat. I try to keep the temp down below 200 degrees. Watch the fish and when the skin starts to peel their done; usually around 15-20 minutes! Don't worry about the bones, you can peel the whole skeleton out from the meat with a fork.

Basic Fish Rub:

1 cup firmly packed brown sugar

1/2 cup coarse salt

1 tablespoon black pepper

1 tablespoon dried dill - optional (I use a lemon/dill salt)

1 tablespoon mustard powder - optional (I've never tried this)

Combine all the ingredients in a small mixing bowl and stir to mix. Store the rub in an airtight jar away from heat and light; it will usually keep for at least 6 months.

Use about 3/4 cup per pound of fish meat.

Enjoy and let me know what you think.

[ness]

I need to try this recipe.

[jpb2187]

This is even better if you can cure it in the fridge for 24-48 hours. Cover the fish with the rub and wrap it up with plastic wrap tightly. Put it in the fridge overnight, flip it over the next night - then when you are ready to smoke the fish, rinse off the rub. The flavor will have really penetrated the meat at this point and make for some delicious eating.

[Flysmallie]

I need to try this recipe.

You've had 8 years.

[ness]

You've had 8 years.

I'm running behind, OK? In another 3 I'll try mic's meatloaf recipe.