Smoked Steelhead Trout Recipe
4 Cups water
⅓ Cup Kosher salt
1 Cup brown sugar
¾ Cup peach schnapps
Mr. Yoshidas Original Gourmet Sweet and Savory Marinade
Ground black pepper
Cut trout into 2-inch wide pieces and brine skin side up for 10-12 hours. Be sure to use a plastic or glass dish.
Wash the fish off, pat dry with a towel and place them on a wire rack in a cool place. Let sit for 2 hours.
Brush fish with Mr. Yoshidas Original Gourmet Sweet and Savory Marinade. Add fresh ground black pepper.
I used Alder Wood and began smoking the fish at 150 degrees for 2 hours, basting every hour with Mr. Yoshidas Marinade. Increase to 160 for 2 hours.
Finish at 170 for 1 to 2 hours, until the internal temperature reaches 130/140 degrees.
Remove from smoker and let sit for 1 hour before vacuum-sealing.
Recipe by: Kristy
Alder is commonly used for smoked salmon because of its milder flavour. However, thanks to its light, sweet, and musky flavour, it's a smooth smoke flavour perfect for almost any dish.Shop Now