Hot-smoked Trout Recipe

Title: HOT-SMOKED TROUT
  Categories: Game, Fish
       Yield: 4 servings
  
            Stephen Ceideburg
       1    Red-meated trout, 2 to 3
            -pounds
       2 ts Kosher salt
       2 ts Sugar
       1 c  (approximately) hardwood
            -smoking chips (preferably
            -alder or fruitwood)
  
   Filet the fish (or have the fishmonger do it), leaving the skin on. If you
   want a completely boneless filet, use tweezers or clean needle-nose pliers
   to remove the dozen or so pin bones running down the middle of the filet
   near the head end. Place the filets skin side down in a glass or stainless
   steel baking pan or other deep dish.
   
   Combine the salt and sugar and sprinkle a generous layer all over the fish,
   more thickly on the thickest part of the meat, a little less on the tail
   and edges. Use about a tablespoon in all for a 2-pound fish, the full
   amount for a 3-pounder. Cover and refrigerate 8 hours to overnight.
   
   Drain off any juices that have collected in the pan. Add cold water to
   cover, let stand 15 minutes, drain, and repeat. Drain well and pat dry with
   paper towels. For a smoother surface, lay the filets on a wire rack in a
   cool, breezy place for 15 minutes to dry.
   
   Build a small charcoal fire (10 to 12 briquets) at one edge of a covered
   grill and let it burn down until covered with gray ash.
   
   Meanwhile, soak 1/2 cup of the smoking chips in water. Cover the grill and
   adjust the vents on the top and bottom to maintain a temperature of about
   200 degrees F. Drain the chips and add them to the coals; replace the grill
   with one handle nearest the fire, to facilitate adding smoking chips. Lay
   the filets on the opposite side from the fire, with the thickest parts
   nearest the heat. Cover and cook until the fish is opaque, 30 to 40
   minutes. Add some dry smoking chips to the fire every 15 minutes or so to
   maintain smoke and heat. Serve hot or cold.
   
   PER SERVING: 285 calories, 36 g protein, 0 g carbohydrate, 15 g fat (3 g
   saturated), 105 mg cholesterol, approximately 240 mg sodium, 0 g fiber.
   
   From an article by Jay Harlow, The San Francisco Chronicle, 7/1/92.
   
   Posted by Stephen Ceideburg
  
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