Smoked Trout Part II

The trout prepared yesterday was smoked for about twelve hours over oak chippings and then put in the fridge overnight. Today it has had a further four hours. I will keep it for a couple of days, for the smoke to penetrate through the fish, before eating.

I'll probably use this in hot dishes rather than eat it raw, because of the haphazard method of it's preparation.

Picture of the finished smoked trout

The poor filleting, due to having to fillet it on my knee, can be seen in this photo of the finished smoked trout.

If you don't fancy smoking your own produce, many smoked foods are available from Woodhouse Farm.

Thanks to the guys at the Sausagemaking.org forum for their help.


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