Smoked trout dilemma.
Mar 16, 2021 12:09:15 #
I need help. The end of April I have reservations at Blue Lake in the center of the state of Washington for opening day of Rainbow trout. Now for the problem. I want to smoke bows to bring back to Florida. As some of you know I smoke saltwater hardhead catfish and vacuum seal them and they keep well. I have not had the opportunity to do Rainbow trout. Any suggestions on smoking trout without refrigeration for the trip back to Florida. Or will I be stuck marinating them with honey and worcestershire and smoking them and vacuum sealing them. If I vacuum seal them I'll have to take my vacuum sealer and the bags. Thanks FinFisherman
Mar 16, 2021 13:31:25 #
FinFisherman wrote:
I need help. The end of April I have reservations ... (show quote)
dry ice. Marinade and iced in cooler.
Mar 16, 2021 14:33:21 #
You're going to where the art of smoking fish was perfected. I think if you do it correctly you shouldn't have any worries.
Mar 16, 2021 14:34:43 #
Captain Lahti
Loc: Kennewick, WA
I would think that smoking them pretty dry would make them last just like jerking meat. I like my jerky dry and it is kept in an open bag in the pantry. Same for salmon and steelhead. Once it’s smoked and dry it keeps. Indians historically dried smoked salmon along the Columbia and it lasted all year without vacuum sealing or refrigeration. They didn’t even brine it. But just vacuum packing would let it last forever. Without refrigeration.
Mar 16, 2021 15:13:58 #
FinFisherman wrote:
I need help. The end of April I have reservations ... (show quote)
https://seafood.oregonstate.edu/sites/agscid7/files/snic/smoked-fish-part-iii-virginia-tech.pdf
I remember fishing Blue lake when I was a kid in the 1940s and Dad and I had to hike in to the lake. I imagine now days it and many of the lakes in the area that we used to hike in to, you can now drive in to like Jug, Glacer and Newalkum
Mar 16, 2021 15:23:48 #
FinFisherman wrote:
I need help. The end of April I have reservations ... (show quote)
Hey FF, this is the process I have used for 30 plus years and was used by my grandparents prior to that. I have also used this smoked trout dip recipe for a lot of years. You might enjoy it.
This is what my fish look like as the finished product. I usually check them at an hour into smoking and I use apple wood on my trout.
MAS fish
Mar 16, 2021 17:12:26 #
MAS fish wrote:
Hey FF, this is the process I have used for 30 plus years and was used by my grandparents prior to that. I have also used this smoked trout dip recipe for a lot of years. You might enjoy it.
This is what my fish look like as the finished product. I usually check them at an hour into smoking and I use apple wood on my trout.
MAS fish
This is what my fish look like as the finished product. I usually check them at an hour into smoking and I use apple wood on my trout.
MAS fish
Thank you thank you! For the recipe. I like you use a chip box. What kind of shelf time do you have??
Mar 16, 2021 17:49:53 #
[quote=FinFisherman]Thank you thank you! For the recipe. I like you use a chip box. What kind of shelf time do you have??[/quot
I wrap each fish in plastic wrap and put them in 2 gallon ziplock freezer bags and I have actually kept them for 2 years and they still taste good.
MAS fish
I wrap each fish in plastic wrap and put them in 2 gallon ziplock freezer bags and I have actually kept them for 2 years and they still taste good.
MAS fish
Mar 16, 2021 18:23:41 #
[quote=MAS fish][quote=FinFisherman]Thank you thank you! For the recipe. I like you use a chip box. What kind of shelf time do you have??[/quot
I wrap each fish in plastic wrap and put them in 2 gallon ziplock freezer bags and I have actually kept them for 2 years and they still taste good.
MAS fish[/quote]
Do you refrigerate your smoked trout? Why do leave the heads on? Would you mind if I pm you?
I wrap each fish in plastic wrap and put them in 2 gallon ziplock freezer bags and I have actually kept them for 2 years and they still taste good.
MAS fish[/quote]
Do you refrigerate your smoked trout? Why do leave the heads on? Would you mind if I pm you?
Mar 16, 2021 18:45:53 #
FinFisherman wrote:
Do you refrigerate your smoked trout? Why do leave the heads on? Would you mind if I pm you?
I usually put them in the refrigerator for 2 days so the smoke penatrates the whole fish and then I freeze them.
Ya FF feel free to pm me if you need more info.
I leave the heads on because that's what grandad did lol and the recipe says whole trout but I am sure you can take them off and you would have an extra couple of inches to work with on your smoker for a bigger fish size.
MAS fish
Mar 17, 2021 14:26:25 #
Duhd1954
Loc: Rochester, NY
FinFisherman wrote:
I need help. The end of April I have reservations ... (show quote)
Fin; dont know how well vacuum sealing guards against freezer burn - we always bag filets in water, they'll keep well for at least a year !
Mar 17, 2021 15:01:26 #
seatrout
Loc: Florida in winter PA in summer
I have smoked many different types of fish trout, shark, saImon etc. If it w tere me I would dry seal them but if not salt salt that is how they did it before freezers etc.
Mar 17, 2021 15:09:21 #
Duhd1954 wrote:
Fin; dont know how well vacuum sealing guards against freezer burn - we always bag filets in water, they'll keep well for at least a year !
What I'm trying to avoid is freezing the fish and carrying 50 lbs of ice on the plane from Washington back to Florida. The area that I'll be fishing is sparsely populated. So I don't know if dry ice is available without traveling 80 miles. They don't even have widespread cell service. That being said is why I'm looking to smoke the fish and if needed vacuum seal them. Vacuum sealing does stop freezer burn. I dehydrate pineapple and vacuum seal then freeze. I've had pineapple frozen over a year without damage.
The catfish I smoke and vacuum seal can and I have keep some as long as 2 years.
Mar 17, 2021 15:17:47 #
Mar 17, 2021 16:10:42 #
Justoldjim wrote:
You could vacuum them and send next day UPS
Never thought of that. Thanks I'll investigate that.
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