Smoked Trout - It's What's For Dinner

One of the benefits of working from home is you can keep half an eye on the smoker as you work.

Today the request was for smoked fish, and yesterday Tash had picked up some whole trout.

My first time smoking whole fish. I brinned them overnight in a water, salt, and brown sugar mixture.

I then took the out of the brine today around 4:30, drained and padded them dry, then broke a chopstick in parts and used it to prop the cavity each of the fish open.

Then I built the smoker fire using locally sourced mulberry wood. and some lump charcoal, which I found lights easier, burns better, and gives an overall better result than the Kingsford briquets.

This was my first time using mulberry wood alone for smoking. It gave off a rather delicate and sweet scent for smoking - quite perfect for the fish.

After two and a half hours on the smoker at 220, the fish was ready.

Really nice subtle smoke flavor and seriously good eating.

Quite a bony fish so serving it got a tad messy. The bones didn't want to separate and it took some effort to get it ready to eat.

Still, it was delicious and both kids liked it which was amazing. Especially so as Leah before the fish were smoked had declared the eyes on the fish kept following her and it was creeping her out, and she wouldn't eat it. Once the fish had been beheaded and she got to sample some she then dug in with gusto, separating the bones from the meat and enjoying it.

For a first attempt it turned out great, and I'd definitely make it again on the smoker.