Does fish need to be brined before smoking?
The first and most important step before you smoke fish is to brine it for at least 2 hours and preferably 6 to 10 hours. Brining fish before smoking it prevents it from drying out. Soaking it in a brine made with a combination of water and seasoning will also infuse it with flavor.
How long can you brine trout?
You can brine for as little as 20 minutes for smaller river trout, but some folks prefer to brine in the fridge for a couple of hours, or overnight.
Can you brine trout too long?
I do about 20 hours to keep the salt taste down and I often mix my own brine. Longer is definitely bad, better to wait and time it in my opinion. They should be OK in the fridge a few days if you’re gonna smoke them.
What’s the best wood to smoke trout?
Here are some of my top suggestions that best complement trout:
- Cedar: This option is the most aromatic and the most popular for fish with higher fat content.
- Cherry: This tree wood shares some flavor similarities with its fruit.
- Alder: This type of hardwood has a mild flavor that is delicate yet earthy.
How long can fish sit in brine?
Registered. You can leave the fish in the brine for as long as you want. 8 to 12 hours is pretty standard as “jim84” mentions. The longer in the brine the stronger the salt and spice tastes.
How long should you brine fish for?
Submerge fish in brine and refrigerate for 2 hours or overnight. Remove fish, thoroughly rinse and let air-dry in the refrigerator for 1 hour before smoking, grilling, or pan-searing.
Do you flip fish when smoking?
Preheat your smoker and add your wood chips (not recommended to soak them first). You want your smoker between 175 and 200 degrees, and your fish will probably smoke for approximately three hours. For fillets, place fish skin side up for smoking. For other cuts, smoke skin side down and flip over as needed.