How to smoke hot smoked trout at home

Hot smoked trout is very popular among consumers. It is valued for its high taste, nutritional value and enormous benefits for the human body. This elite fish is excellent for preparing original dishes, salads, and snacks. But hot smoked trout still remains a special type of delicacy. To achieve the desired result and prepare this culinary masterpiece, you need to familiarize yourself with the technology and recipes for the best marinades.

Is it possible to smoke trout

In a hot smoked smokehouse you can cook meat, homemade sausages, and fish, including trout. To obtain an ideal result, you need to choose the right raw materials. You should pay attention to the following points:

1. Quality of fish.To successfully smoke trout at home, you need to purchase exclusively fresh specimens with bright, bulging eyes. The color of the gills should be red, the surface of the carcass should be without obvious deformations. No specific, putrid odor should come from the trout. Living individuals are always distinguished by their mobility, the absence of spots and damage to their scales.
2. Carcass sizes. For uniform salting and smoking, it is better to give preference to individuals of the same volume.

There is no need to peel trout from scales for smoking in a homemade smokehouse; it allows you to protect the product from soot

Composition and value of the product

Incredibly tasty trout is obtained when cooked due to meat rich in vitamins, amino acids and Omega-3 fatty acids. It contains a huge number of microelements, which are of primary importance. The concentration indicators of most of them in 100 g of trout meat are fully capable of meeting a person’s daily need for such useful elements:

• vitamin A (10 mcg/100 g);
• vitamin D (32.9 mcg/100 g);
• vitamin B 12 (5 µg/100 g);
• vitamin E (2.7 mg/100 g);
• aspartic acid (2 g/100 g);
• glutamic acid (3.1 g/100 g);
• alanine (1.4 g/100 g);
• leucine (1.7 g/100 g);
• sodium (75 mg/100 g);
• potassium (17 mg/100 g);
• calcium (20 mg/100 g);
• magnesium (28 mg/100 g);
• phosphorus (244 mg/100 g);
• cholesterol (59 mg/100 g).

How many calories are in hot smoked trout?

This fish belongs to the Salmon family and is classified as a low-calorie product.Under the influence of high temperatures, fat permeates the carcass, which significantly increases its nutritional value. In terms of calorie content, hot smoked trout has up to 200 kcal per 100 g of finished delicacy.

The benefits of hot smoked trout

Trout is a real boon for the human body:

1. Due to the high content of omega-3 acids, it should be used to remove toxins, waste, improve the emotional background, and improve mood in case of stress. Fish is great for dealing with heavy mental stress.
2. Thanks to phosphorus, you can provide support to the brain and improve mental ability by normalizing blood circulation. In addition, trout is actively used to prevent diseases such as Alzheimer's disease.

When fish from the salmon family is included in the diet, the following changes are observed:

• cleansing blood vessels;
• lowering cholesterol levels;
• normalization of the gastrointestinal tract;
• slowing down the aging process of cells and tissues of the body;
• improvement of metabolism;
• preventing dangerous heart diseases.

For men, this product is valuable as a source of increasing vitality. With regular use, it is easier to cope with intense loads, and strength is quickly restored after hard work. In addition, the presence of selenium in trout meat improves sperm activity and helps in the fight against infertility.

People who regularly consume smoked trout have a low likelihood of developing cancer and hypertension

What are the benefits of hot smoked trout for women?

The complex of useful elements contained in fish meat has a positive effect on the female body.Eating this seafood even twice a week allows you to:

• improve mood during PMS;
• reduce feelings of fatigue;
• relieve depression;
• eliminate depression and other symptoms during menopause;
• improve the condition of skin, teeth, hair.

When including trout meat in your diet, you need to know that it is not recommended to use it if you have problems with the gastrointestinal tract or liver. Harm from this product can also occur due to individual intolerance.

What kind of trout can be smoked?

Both small brook trout and sea trout are excellent for smoking. The weight of carcasses in most cases is 1.8-2.0 kg. This fish can safely be called universal; it is prepared using both hot and cold smoking. In terms of taste characteristics, it is superior to cage salmon.

Hot smoking of trout in a home smokehouse can be done either whole or in parts, using heads, ridges, and tails separately.

Trout is a tasty and tender fish; it can be smoked either whole or in parts.

How to prepare trout for smoking

Preparatory activities mainly consist of cleaning the fish, removing the entrails and gills. When all manipulations with the carcass have been completed, it is thoroughly washed and wiped with a paper towel to remove residual water. If you take medium-sized individuals for smoking, then you should not divide them into parts. If you use large fish, you can cut it.

All recipes where trout is hot smoked require pre-salting. Thanks to this simple technique, it is possible to get rid of pathogens and improve the taste characteristics of the finished product.For marinating you will need:

• pepper;
• dill;
• garlic;
• set of spices

How to pickle trout for smoking

There are several ways to salt trout before smoking:

1. Dry salting. This method involves rubbing the fish with a mixture of salt and pepper, the ratio may vary. You can’t over-salt here; when washing the carcasses, excess salt will come out. Alternatively, you can add herbs and spices. The salting time is 12 hours.
2. Wet Ambassador. This method will require a brine of salt (80-120 g), water (1 l), ground pepper, sugar (100 g), dill and bay leaf. The trout salting time is 8 hours in the refrigerator, then it needs to be soaked for 30 minutes and dried with a paper towel.
3. Salting in marinade. First you need to boil water, add salt and sugar to it, and let it cool. Then let stand for 8-12 hours, rinse and start smoking.

How to marinate trout for hot smoking

For an original taste, marinade for smoking trout can be made from wine, citrus fruits, and honey. Spices are used based on personal preference.

Recipe for spicy marinade with honey:

• 2 liters of water;
• 100 ml flower honey;
• 100 ml lemon juice;
• 10 g cinnamon;
• 15 g salt;
• 150 ml vegetable oil;
• two pinches of ground pepper.

All components must be combined and boiled in a suitable container. Place the fish in the cooled marinade and keep it in the refrigerator for 6-12 hours with the lid closed.

Citrus fruit marinade recipe:

• 1 liter of water;
• half a lemon;
• half an orange;
• 1 onion;
• 2 bay leaves;
• 10 g thyme, rosemary, sage;
• on the tip of a tsp. cinnamon;
• 1 tsp. Sahara;
• 2 tbsp. l. salt;
• 5 g red and black pepper.

Cooking process:

1. Peel and chop fruits and onions.
2. Combine all components in a container.
3. Boil the solution for 10 minutes, then let it cool and sit for a quarter of an hour.
4. Immerse the carcasses in the solution filtered through a sieve and leave for 12-20 hours.

How to smoke trout in a hot smoker

The process of smoking fish in a smokehouse from a barrel involves the following steps:

1. Place wood chips with sawdust from fruit trees at the bottom of the smokehouse, layer thickness 2 cm. To add flavor, use several juniper branches.
   
2. Place the salted and marinated trout carcasses on the grill in the smoking chamber. They shouldn't touch each other. If both large and small parts are used, then the latter are placed on a grate located at the top, and the former at the bottom. There is no need to remove the twine, otherwise the fish will fall apart.
   
3. Build a fire, but a strong one, so that the heat is uniform and long-lasting. Then the smokehouse is closed with a lid. A quarter of the time allotted for smoking fish is spent drying the product; the smoke temperature is approximately 80 °C. The direct smoking process begins at 100 °C.
   
4. Smoking time for fish varies from 30 to 40 minutes, it all depends on the size of the carcasses.
   

How to smoke trout on a grill

It is more convenient to cook fish on a grill in a grill, but you can also build a place out of bricks.

Smoking technology:

1. The wood chips are pre-soaked in water for 20 minutes. Before use, squeeze them out so that there is no excess liquid that will simply flood the fire.
   
2. Place the alder chips in a grill set over heated coals.
   
3. Place the prepared carcasses on the grill.
   
4. Cover the semi-finished product with a pan of a suitable size. Cooking time 25-30 minutes. If desired, you can remove the original lid and grease the carcasses with soy sauce.
   

Smoking trout in an air fryer

The instructions on how to smoke trout at home in a convection oven are as follows:

1. Prepare carcasses, liquid smoke, salt and alder chips.
   
2. Rub the fish with salt and coat with liquid smoke.
   
3. Place alder chips moistened with water and liquid smoke into the steamer of the device. Then it is placed on the top grill, and the semi-finished product is placed on the middle one.
   
4. Smoking time is 30-40 minutes at a temperature of 180 °C, fan speed is medium.
   

How to smoke trout in the oven

Home-style smoked fish is prepared as follows:

1. Wash the trout, remove the entrails, and remove the head.
   
2. Pour water into a container, add salt, bay leaf, pepper, and liquid smoke. The marinating time for fish is one day in a cool place under a tightly closed lid.
   
3. Remove the carcasses, dry with a paper towel, and coat with vegetable oil. Place the trout on the grill. To drain the fat, place foil under the baking sheet, folding the sides. Cooking time 25-30 minutes at 200 °C.
   

How long does it take to smoke trout?

The cooking time for hot smoking fish directly depends on its size. Medium carcasses will be ready in 25-30 minutes, and large ones should be smoked for 30-40.

How to store hot smoked trout

Considering that hot smoked fish from the Salmon family is a perishable product, its storage time is limited, even in a cool place. If the delicacy is kept in the refrigerator, it can be eaten within 3-4 days. The correct product proximity must be observed on the shelf nearby; smoked products should not be kept together with butter, cakes, pastries, they quickly absorb foreign odors. It is better to wrap the fish in foil.

If it is necessary to extend the shelf life of seafood, it is placed in the freezer.Even after a month, the smoked delicacy will not lose any of its taste.

Conclusion

Hot smoked trout has not lost its popularity among connoisseurs of gourmet dishes for many years. It’s easy to prepare a tasty and tender product at home. It is important to know how long to smoke trout, how to marinate it, and what wood chips to use in the smokehouse.

Reviews of hot smoked trout

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