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Storing Trout for Later Smoking

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    Storing Trout for Later Smoking

    So, I'm going to smoke up some trout this week, but I want to do a bunch (6 or 8) all at once. Unfortunately, the river I fish as a 2 fish limit, so its going to take a few days to have enough to fire up the smoker.

    When I've smoked my trout before, I did it the day after catching them, so they were fresh from river to brine to smoker and were really yummy. My question is, if I need to collect them over a few days, what's the best way to keep them freshest for smoking?

    Should I just refrigerate them and then brine them all together or brine them fresh and them refrigerate the fish after brining/rinsing? Just looking for the freshest results.

    Thank you.
    Steve

    #2
    You might try putting in the fridge on a tray of crushed ice, then flip them once or twice a day. Sheer speculation on my part. Vacuum bagged.

    Comment


      #3
      If it is just going to be for a few days or so, you will be fine with having crushed ice both under and on top of the fish in the refrigerator. Coming from my days in the fish business.

      Comment


        #4
        Once smoked, you'll never be able to tell which is "fresh" and which is a couple days old. Maybe pan sauteed, but not smoked. Keep them iced as recommended above and you'll be fine. Enjoy!

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