SMOKED TROUT
Prep Time25 minutes mins
Cook Time4 hours hrs
Marinate Time12 hours hrs
Total Time16 hours hrs 25 minutes mins
Author: Ken Mayer, ranch consultant in Sparks
- 1, 24- inch 6- to 7-pound trout
- 2 cups teriyaki sauce
- 1 cup soy sauce low sodium (will be saltier if not low sodium)
- 3 tablespoons garlic chopped
- 2 tablespoons black pepper
- 1 tablespoon crushed red pepper if you prefer spicier fish
- 3 tablespoons Worcestershire sauce
- 1 tablespoon lemon pepper
Combine all ingredients in saucepan, then bring to boil. Turn off heat and let cool.
Ladle some sauce into bottom of 12-inch bowl or pan, then place fileted fish in. Continue ladling sauce over fish, layering until each piece is completely coated. Let marinate in refrigerator overnight.
Remove from marinade, pat filets dry, and press in a bit of black pepper if a spicier fish is preferred.
Place smoking racks in grill or smoker, then position filets on racks with a bit of space between them. Rotate racks after 2 hours at least once for consistent smoking. Taste test to see if done after at least 2 hours of smoking.
