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  • Wild Game Gourmet

Smoked Trout

There are so many ways to serve smoked trout. Main dish, appetizer, a protein snack while fishing or hunting, add it to your favorite pasta dish to switch it up...use your imagination! I promise you this brine is as good as it gets, a collaboration of so many and tested throughout the years. Please visit the Fins page to explore the possibilities ENJOY!

PS - these freeze REALLY well!

Servings: More than you can imagine

Prep time: Depends on your fishing skills :) OK.... the brine soaking should be at least 8 hours (or up to 3 days) the longer the better!

Cook time: 5 hours (depends on how many fish and how dry you like it, this is based on 12 large 17-20 inch trout)


16 cups water

2/3 salt

1 cup white vinegar

1 cup sugar

4 Tbsp soy sauce

2 Tbsp favorite hot sauce

8 garlic cloves, minced

2 Tsp ground pepper

2 Tbsp smoked paprika

2 tsp thyme

6 sprigs fresh dill


-Be sure to clean and put your fresh caught fish on ice until ready

Prepare brine

-In a VERY large bowl combine all ingredients, then add fish

-Refrigerate for a minimum of 8 hours (up to 3 days is OK)

Prepare trout for smoking

-Remove trout from brine and place on baking sheets, lightly pat dry, allow to dry completely

-Set smoker to 180 degrees (recommend using mild wood such as alder or maple)

-Smoke for 5-6 hours or until inside temp of fish is at least 155 degrees

Cool and prep for eating

-Remove from smoker and allow to cool completely

-Serve fresh or seal and freeze for future use


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