Smoked trout is super versatile ... If you want to experiments with flavoring trout, try a brine. Brining trout recipes can ...

Lightly rinse brine off and lay out each piece of fish over paper towel and allow 2 to 3 hours for the skin to dry and form a “pellicle”. (If the skin is not dry, the smoke will not properly ...

Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).