LAKE TROUT

How are you brining them?

For what it's worth...I frequently get lake trout from the boundary waters and the only way to eat 'em is smoked. I use a brine and then smoke 'em until the meat flakes with a fork (6-8hrs @200 degrees). My ingredients are: 1/2c pickling salt, 1/2c sugar, 1/2c brown sugar, 4tbs. white wine, 4tbs. molasses, and 2gal. water (add a bay leaf if you like). Brine for 8-12 hrs. Remember to rinse and let air dry for a few hours in a cool place to allow the pelicle to form.

i am using gpalma recipe "smoked fish to die for" i am only doing a little bit now till i know for sure if i like it. the recipe that is. hate to do all of it and find i don't like

did three batches and i finally got the recipe tweaked for my liking. bumped the salt up to 1 cup and the brown sugar up to 1 1/4 cup. the fish were anywhere from 8-12 lbs. not sure what the fillets weigh but i brined them for 16 hrs and smoked at 200 for 2.5 hrs turning them skin side up halfway thru the cook. i am 37 yrs old and ate a lot of smoked fish, but my amerique turns out the best smoked fish i have ever ate. after i got recipe tweaked , it is awesome

by the way i smoked using 2 oz hickory and 2 oz of apple. just perfect

Sounds great. I've only done Salmon. My wife likes Halibut. Has anyone tried smoking Halibut.

Try the FIND at page top. at one time ,or another we have covered about every variety,in all their aspects.

Thank you. I did after my post. You're right. Plenty of information.