Cookbook author Tiffany Haugen has a passion for preparing Pacific Northwest seafood, and will be contributing some of her delicious recipes for the Reel Time Fishing blog. Each of her recipes will be related to the “catch” of the week.
She and her husband Scott Haugen live in Western Oregon, and many know Scott for his writing expertise on fishing and hunting. Tiffany’s recipes will be posted regularly Wednesdays through October, along with those of local chef like Tom Douglas, and other tackle shop and fish market owners.
Smoked Whole Trout
Recipe is from the cookbook Grill It! Plank It! Wrap It! Smoke It!
Ingredients for trout
Six to 10 whole trout, cleaned with heads removed
Four cups water
Two cups white wine
½ cup sugar
¼ cup salt
One lemon, sliced
One lime, sliced
In a large casserole dish or crock, mix all brine ingredients until sugar is dissolved.
Add trout and cover making sure all fish are submerged in the brine.
Refrigerate at least eight hours, rotating trout every few hours.
Place on racks and air dry 30 minutes.
Preheat smoker to 180 to 200 degrees. Smoke two to four hours or until trout flakes easily.
Wood Suggestions: Smoke using alder, apple or maple.