Pin Smoked steelhead Other delicious fresh fish recipesĮnjoy this delicious steelhead trout any time of the year.Ĭonnect with us through our social media ages! Facebook, Instagram, Pinterest, Twitter. Sliced cucumbers topped with trout and a creamy dill dip make for a delicious appetizer.Add it to grazing platters or grazing boards.Make a tasty smoked steelhead dip with cream cheese, mayonnaise, horseradish and lemon juice processed in the food processor.Add sliced citrus or fresh pea shoots and edible flowers for a fun presentation. Avocado toast topped with smoked trout is a great way to use it.Top with sliced radishes and a thin slice of red onion. Use it with cream cheese or goat cheese smeared on a slice of rye bread or a bagel.We serve it in much the same manner as well do kippered snacks or smoked oysters, lox or herring. Pin Smoked Steelhead Trout How to serve the smoked trout Glaze fish a few times during the cooking process.This fish is very lean and will become dried out if it’s overdone. Smoke fish on low heat for best outcome.The smoked fillets can be stored in the refrigerator with 4-6 days in an air tight container.įor longer storage, vacuum pack portions or freezer bags with as much air removed as possible. Let the fish cool to room temperature before storing. We like to smoke fish with a light smoke of fruit wood. Smoke at 180☏ / 80☌ for about 4-5 hours until internal temperature measures 140☏ / 60☌ with an instant read thermometer.Place the fish skin side down on the smoker racks.Spray the skin side with non stick spray to make clean up easier.A small fan will help the fish dry faster. This will keep moisture in the fish as it’s smoking and increase the smoky flavor. The fish will feel slightly tacky after the pellicle forms. Dry the pieces in a cool place, or the fridge for a couple hours to develop a pellicle. Rinse fillets off well with cold water.Notice how the fish lose some of their moisture? Pin Place the fish in the fridge for at least 6 hours or overnight.Cover with another generous layer of the brine mix.Add a layer of fish, skin side down on top of the brown sugar & salt mixture. Leave the tail end larger than the rest so that it cooks in about the same amount of time. Add a generous layer to a plastic or glass container, large enough to fit the fillets. If the brown sugar clumps up, get it there with your hands to break it apart and mix. Grate orange zest directly above the bowl. Add all ingredients for dry brine to a large bowl.Remove as many pin bones as you see with needle nose pliers. Angle the knife and follow those bones all the way to the bottom edge of fish, as in the photos below. After removing the filet, You must remove the belly bones.Follow the rib cage all the say down to the tail Once you get to the rib cage, turn your knife and angle it horizontally.Make a vertical cut down with a very sharp fillet knife, just in back of the gills.Pin Ingredients for glaze How to prepare fish black pepper – use fresh cracked if you have it.orange juice – Use the juice from half of the orange that you used for the zest in the dry brine.orange – use the zest for the dry brine and the juice for the glaze.cayenne pepper or chipotle pepper powder.The fish will stay together better and you won’t need to use foil. steelhead trout fillet – keep the skin on.Pin Steelhead Trout What you need For steelhead Once smoked the fish has a buttery taste and a great texture. Lots of fish mongers will only have larger fillets, each one may weigh 6-10 pounds. It’s not uncommon to find a few big ones, 25-35 pounds. The average size for steelhead taken in this area (6-10) pounds, although the current Lake Ontario record is 40.7. These particular fish were caught on Lake Ontario in about 400-450 feet of water in mid July. These fish are native to North America, west of the rockies but have been introduced into most large US lakes as they are a great sport fish. Their common name is fairly appropriate because they are mostly silver, resembling stainless steel. They live in the oceans and come into fresh water to spawn. Their common name comes from the fact that they have a pink or red stripe down the sides. Rainbows live in fresh water almost exclusively. They are both closely related to the salmon species and often referred to as steelhead salmon. Rainbow trout and steelhead trout are actually the same species of fish, although looking at them, you wouldn’t know it. It is easy and delicious and only takes a few minutes hands on time. This Smoked Steelhead is our favorite Steelhead Trout Recipe.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |