Place trout in a glass cooking dish and pour in brine. Make sure all surfaces of the fish come in contact with the brine.
Refrigerate for 8 hours.
Remove trout from dish and rinse in cold water.
Pat dry and lay out on smoker rack for one hour. Try to place fish on the smoker rack so that smoke can reach the insides of the fish.
Preheat smoker to 225 degrees. Alder bisquettes are recommended.
Smoke trout for up to 4 hours.
Recommend smoking for 2 hours only.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (343g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 13 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 28051.5mg||967 %|
|Potassium 681.3mg||18 %|
|Total Carbohydrate 235.3g||69 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 230.4g|
|Protein 4.3g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 926
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