Molasses Brined and Smoked Rainbow Trout

During the summer months we smoke a lot of fish which we vacuum pack and freeze for later. Because our winters are so cold, we do not use the smoker during the winter months because it doesn’t keep a good heat, so I like to make enough to last through the winter months. I have a few different recipes I use for when we are smoking fish; this is one of our favorites.

INGREDIENTS

6 pounds rainbow trout fillets

2 cups water

1 1/2 cups fancy molasses

1/2 cup brown sugar

1/4 cup kosher salt

1 tablespoon dried minced onion

1/2 tablespoon garlic powder

DIRECTIONS

Mix everything except the fish together in a sauce pan and bring to a boil, reduce heat and simmer while stirring until the sugar and salt are completely dissolve; allow cooling completely at room temperature.

Divide the broth evenly and pour into two re-sealable plastic bags; add the fish and lightly swish to make sure the fish is completely coated.

Remove as much of the air as you can out of the bags, seal and keep refrigerated for 12 hours.

Remove the fish from the brine and place on the rack of a prepared smoker, skin side down.

Smoke for 2 1/2 to 3 hours or until the fish is smoked to your liking. 

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.