THE BEST SMOKED TROUT (SUPER EASY)

[@MarcelloLins]

By far the best video about smoking fish on KZbin. No BS, sets th expectation for each part, gives tips etc. Thank you sir!

[@fishwithjd]

Thank you!!!

[@fortnitegaming3212]

I had never caught or cleaned or cooked trout. Watched your video and one on cleaning them and mission accomplished!! Soaking in the fridge right now. THANK YOU BROTHER!!!!!

[@fishwithjd]

Let me know how it turns out!!

[@jeremybeam7043]

First time smoking trout and it turned out delicious…thank-you for the video!

[@fishwithjd]

Awesome! Glad to hear it worked. Thanks!

[@OneandOnlyNeo]

@JD you are the man !! I found your vid and gave a try with the trout I caught. Used my CampChef pellet smoker, and the trout turned out AMAZING ! Thank you sir

[@fishwithjd]

That's awesome. Thanks for letting me know. Happy New Year!

[@ShooterQ]

Good techniques, thanks for sharing. Always cool to learn something new.

[@fishwithjd]

Thank you!

[@fishwithjd]

Thank you!

[@jessepanzer4470]

Just got back from the Black Hills in South Dakota. We absolutely hammered the rainbow trout brought a bunch back home to Minnesota. Can’t wait to try your recipe. I’ve done a lot of video watching on KZbin and your process is the most appealing to me. Thanks for posting.

[@fishwithjd]

Cool! Let me know how it comes out!

[@mustangsandwich]

I'm going to try this, JD. Will figure it out for me new RecTeq grille. I've been a fan of yours ever since that April Fools article many years ago about fishing in Eastern Russia. I live up near Pyramid now and hope we bump into each other out there.

[@fishwithjd]

@@mustangsandwich hahaha wow that’s going waaaay back! Blue Meanie fish in Russia! 😀. Yeah if you see the big red boat come by and say hi!

[@mustangsandwich]

@@fishwithjd That's right! The photoshopped Blue Meanie. You and I chatted about that article back then. It was epic. Tried to fish striper with you back then but yer boat was in the shop. I drive the emerald green North River Fastback out there. Can't miss it. Let's look out for each other!

[@84CORVETTEBILL]

Thanks bro! Awesome and easy…

[@TheHungarianchick]

Holy moly! I’ll be putting this on my smoking bucket list! 😂

[@fishwithjd]

Let me know how it goes!

[@snapduke]

Smoked Trout on Toast with Butter melts in mouth. Cheers A+

[@fishwithjd]

OOOOOH that sounds good!

[@martinschulz9381]

I'd like try smoking trout so here I am. I also don't like a lot of fancy flavored brine/rubs in smoked fish. Can't go wrong with a basic brown sugar salt mix. Good video.

[@fishwithjd]

@@martinschulz9381 thanks!

[@AllThingsPNW]

Awesome tutorial! How do you manage the pin bones? Do they become brittle enough to eat after the entire process?

[@fishwithjd]

They’re still there. You can manually pull them out with pliers before you start the whole process but who has that kind of time? 😂. I just pull em out as I go.

[@mikeeihusen5194]

Wow!!!! Im shocked after 24 hrs how much liquid was in the container!!!! GREAT VIDEO.

[@chasing_rebels]

Dang, your filet job is so nice, mine is so bad 😂

[@fishwithjd]

Hahahah mine used to be too. But I’ve done a million now so it’s just practice

[@stevensidhu9607]

The color of that trout meat is amazingly beautiful and looks delicious!

[@fishwithjd]

Thanks...and you are right it was super tasty!!

[@abcxyz9643]

That is what a lot of stockers look like. It comes from the feed at the fishery. Some color is natural in the salmon family of fish but a lot of the ones we see are just farm raised stockers.

[@chickennuggetinagutter.7864]

@@abcxyz9643 yup

[@beebob1279]

@@abcxyz9643 In my state the stockers are white fleshed from the feed. When they've been in the stream or glacial lake for a while the meat turns pinkish but not deep red like the ones in the video. As our trout eat crustaceans the meat turns pinkish

[@Adogsmate4267]

When the brine is in action and the juices are flowing, open it up and put in one tablespoon of light soy, keep flipping. Goes very well with the brown sugar. Also scale your fish, no need to wash and no scale contamination. Your fish turned out a lovely colour, something with those colours never tastes bad.

[@DeeHermanson]

You ain't gotta scale trout lol

[@beebob1279]

Scaling trout is a waste of time. No need

[@thegreatrelease4539]

Nothin beats the flavor of a fresh caught native.. yummy yummy

[@fishwithjd]

For sure!

[@econtreras]

Hi! Would just like to let you know I tried your brine mix, and it was my first time to smoke fish. I smoked some Goldeye and Mooneye, and they tasted well with the Alder wood chips. I’m so happy it was a success. Thank you! (June 9, 2024)

[@fishwithjd]

That’s awesome. Thanks.

[@Will7981]

The garlic powder in the brine is my favorite ingredient. It provides hours of enjoyment burping and tasting it later. LOL

[@fishwithjd]

😂😂😂

[@johnmal801]

Good lookin trout. Good eatin. Nice video. Thanks.

[@fishwithjd]

Thanks!!

[@fbiagent3399]

I just started trout fishing like 2 month's ago and now I'm addicted.. I've caught about 125 trout in total in the last 6 weeks going out about 15 time's and going again today and tmrw... I love smoking them and recently purchased A vacuum food saver so I'll be able to send some to my parents and friend's

[@fishwithjd]

Awesome! Smoked fish is always a good gift!!

[@freshandsaltyjohnny]

Oh boy, Wait til you get your hands on some bass gear and hook up to a large mouth or even a hybrid striped bass. You will become even more addicted. Not to say trout isn't bad i went today for the first time in over 15 years and had a blast caught 3 and kept them. 2 rainbow and 1 brown was super fun.

[@fbiagent3399]

@@freshandsaltyjohnny I've caught stripped bass before And never really liked largemouth or smallmouth bass fishing because I never eat them.. I usually catch what Ima cold/hot smoke and eat.. planning on going wild trout fishing and kokanee salmon fishing tmrw

[@freshandsaltyjohnny]

@@fbiagent3399 striped bass are actually good eating when they are like 2-3 lbs. But yeah i too used to be like that until i got into bass fishing. It's a lot harder than a lot of other types of fishing which is what i also like about it. Normally when i do it i also target pan fish to take home to fry up or whatever. Good luck on your trip, get those limits!

[@fbiagent3399]

@@freshandsaltyjohnny yes definitely I've hotsmoked stripped bass and it was mad delicious.. but yah I live in idaho and we got plenty of different fish.. I just need anything that's red rn for the new cold smoker

[@DooWops4U2]

WoW great job all i need is a bagel and cream cheese and a brewski and that would be a complete heaven sent meal

[@fishwithjd]

Oh yeah!!!!

[@jasonerickson947]

Trying it tomorrow. Thanks

[@fishwithjd]

Cool! Hope ya like it!

[@joelp5093]

Followed your instructions almost to a T and had excellent results! My wife usually hates fish but she loved it and wants me to do it again the next time I get steelhead! Where in Tahoe are you located? I have a brother in Truckee. Cheers!

[@fishwithjd]

Hey Joel! Sorry was guiding in Alaska there for awhile. Glad to hear it worked for ya!! Im in South Shore.

[@michaelbeckman1794]

Use to smoke all kinds of ocean fish. Cut into 3/4-1" thick slices, brine with water, salt and other seasonings overnight. Rinse and pat dry then put the on wire racks with a fan blowing on the fish until it forms the dryness called the "pelicle". Would have 6-8 charcoal bouquets in the bottom and add the locally available mesquite wood. Keep the trays high, door cracked open to maintain a internal temp of 150-160 turning fish every 30 minutes for 4 hours. Can't wait to try smoking all the bass fillets I have from this season.

[@tsusn7893]

What happens if you left that in a fridge for a few days would it go bad

[@mattr4816]

What kind of pellets did you use? I'm gonna try this soon...

[@fishwithjd]

Alder

[@dersurhodes]

Does it speed up the process of air drying after the brine if it’s warmer or colder air?

[@fishwithjd]

Yep! Good question. The warmer the ambient temp, the quicker the drying and vise-versa

[@lyubamartynov9271]

❤❤❤

[@fishwithjd]

Hope it turned out ok for ya!

[@Lsxjosee]

Just got my self a smoker man wat kind of wood chips would u recommend for trout smokeing or fish in general

[@scooparama]

Really nice finished look. You didn't mention what flavor your pellets were. I'm thinking alder, right? Also, I recognized the environment around the yard & was thinking Lake Tahoe. I'm trying this recipe out today. Thanks for a nice video.

[@fishwithjd]

Yep, Alder! Good point I forgot that. 😃.

[@fishwithjd]

Yep, Alder! Good point I forgot that. 😃.

[@mafirearmsafety]

I’m going to build a smokehouse, which would you suggest for venison, hot or cold smoking?

[@fishwithjd]

Ohh thats a good question. I've only smoked fish so I'm not sure where to steer you on that.

[@paul43700]

use a 1:1 salt to sugar ratio and your brine is done in 30 minutes..

[@georgemcfly7358]

Way too salty

[@paul43700]

@@georgemcfly7358 not if you only let it for 30 minutes

[@georgemcfly7358]

30 minutes isn't enough time to penetrate the fillets

[@paul43700]

@@georgemcfly7358 so you re saying its both too much and not enough, you gotta pick one

[@georgemcfly7358]

@@paul43700 I've smoked fish for 30 years. 1/3 cup Kosher salt to 1 cup of brown sugar and 1 cup of white sugar in a dry brine 24 hours flipping the container every 4 hours or so.

[@Tatjanak1989]

im assuming that you wont read this in time, but maybe your comment could help me next time. I'm brining whole trout right now and actually vacuum packed it to speed up the brining process. i'd like to eat within the next 3 hours, but am wondering if i truly HAVE to keep it out until dry and tacky? also: i do wash off the brine, right? and then pat the fish dry?

[@fishwithjd]

Well if you are planning on eating them in the next few hours, I assume your are grilling them with some smoke...more like a dinner course rather than a full smoke?? If so you can just rise the brine and pat em dry.

[@michaelbeckman1794]

The drying process that forms the pellicle acts as a skin/barrier that helps to keep the moisture locked into the fish. Try a few pieces both ways to see and taste the difference between the two processes.

[@zp8127]

Would smoking this on the green egg also work?

[@fishwithjd]

I haven’t used one but I’m sure it would!

[@zp8127]

@@fishwithjd thanks, I'm going to have to give it a try and see how it goes. I guess it can't hurt to do a test run. Your fish looked amazing!

[@fishwithjd]

@@zp8127 good luck!

[@MeatyMike]

awesome job on the trout! bet it tastes as amazing as it looks. just subscribed look forward to seeing more videos on your channel- cheers

[@fishwithjd]

Thank you!!!

[@MeatyMike]

fishwithjd for sure ! Cheers

[@scottchamley181]

Awesome, thank you!

[@jayfry905]

How do you know when the fish is done

[@fishwithjd]

Geez sorry I thought I replied to this earlier but I must not have hit “send”. You need to take a knife or fork and cut into the middle. Just make sure it doesn’t look raw in there.

[@jayfry905]

@@fishwithjd no worries it turned out great thanks for the video

[@fishwithjd]

@@jayfry905 okay cool!!

[@gradun123]

Hi there, thanks for your video. I tried using a dry brine mix using coarse sea salt and brown sugar. Left overnight in the fridge. I rinsed the fillets in cold water and dried prior to smoking. However, when cooked, the trout was way too salty. Do you think it was just a case of using too much salt in the mix?

[@geebee3d]

gradun123 ... either too much salt in the mix or brined for too long. For a brine that is 1/2 cup kosher salt and 2 cups brown sugar, 6 hours is about the right amount of time. For a mix that is 1:1 salt:sugar I let it brine no more than 2 hours. It takes some experimenting, but you’ll soon find a recipe and technique that work. I suggest only smoking 1/4 to 1/2 of a fish during that time. I would rather waste a bit of chips, salt, sugar, and time, than a whole beautiful trout or salmon on a failed recipe.

[@gradun123]

@@geebee3d Thanks very much. That is very helpful!

[@georgemcfly7358]

1/3 cup Kosher salt to 1 cup of the sugars for 24 hour soaking is perfect

[@freakyflow]

You should come up to Canada A hour drive And 10 min walk from a dirt road My last first of last year was a 8lb brook trout My biggest was Just under 10 the record here is 14lbs ..You catch a few Add in some of my dehydrated potatoes And "ramps" (garlic mustard) that taste like onion and garlic with butter and salt ...At the house i have a cinder block dome for smoking ..But a pretty good cheat is powdered smoke rub And Or liquid smoke for those out in the bush My glaze is fresh cracked Brown sugar with honey And maple syrup And a touch of molasses ...1 dab of that the size of a nickel spread out on the fish side Then another dab 5 mins after..That 5 mins should be the last of cooking the fish You want the glaze stick and light without burning the sugar ..The result is a sweet smoke followed that salty flaky fish taste with a peppery taste behind it I never done the over night rub method I will give it a go ! Thanks for the video

[@fishwithjd]

Jeeez those are huge brook trout! And that recipe sounds amazing!

[@SajalPradhan]

How long will it last?

[@fishwithjd]

A week or two in the fridge. A year easy in the freezer.

[@ronfazio3524]

Jackpot!

[@paulfennell01]

I just caught a laker and filleted it but I removed the skin- is that gonna mess it up?

[@Dan-ir4db]

No, just make sure to coat the rack before laying the fish so it doesn't stick.

[@mattg4306]

I just put my container in a garbage bag and tied it incase it leaks

[@fishwithjd]

There ya go! Good one!

[@lyubamartynov9271]

Will recommend to everyone this recipe ❤

[@DeeHermanson]

Was that a landlocked salmon

[@wlcsp]

Sugar sugar sugar. Crazy

[@virginijarado7573]

6 to 1 ??? How much salt and how mach sugar?🤔🤔🤔

[@jhust69]

It depends on how much fish you have. Just keep a 6 to 1 ratio. (6- brown sugar to 1 salt)

[@TheBoxFort759]

Great video but you skipped the most important part of any cooking video

[@fishwithjd]

Thanks. And that part is...? Eating maybe?

[@XericsShadow]

You missed the most important part of a comment.

[@joestewart5692]

huh? what?

[@fishwithjd]

What’s that supposed to mean?

[@TheeRiverGoat]

I’m starting to think this fella doesn’t understand the point of the brine being very salty

[@jet_boat_jd]

And what is the point of having the brine very salty? To make sure you taste the fish for a week straight? If you are implying that it’s not cured enough, don’t forget that the sugar cures it too.

[@TheeRiverGoat]

@@jet_boat_jd whatever dude. Enjoy your sugar fish

[@jet_boat_jd]

Why don’t you take your hater attitude outta here? How can you intelligently comment on something you have never tried?

[@shanealexander9536]

😢

[@eddonahue1844]

way too salty

[@jrowl98]

weak recipe

[@fishwithjd]

Hahahah really? I’m assuming you haven’t actually tied it so why spend the time to write something negative? Surely you could use your time for something more useful than worthless and ignorant comments on KZbin 🤷🏻‍♂️

[@fishwithjd]

Awesome thanks for the negative comment! Did you even try it? I'm guessing not...

[@jrowl98]

@@fishwithjd you are right. Havent gone fishing in years. I should have been alot more constructive m8. Guess I was mad no pepper was involved smh

[@fishwithjd]

@@jrowl98 You gotta have the pepper for sure! I just add it to taste afterward...