Smoked redfin.

[SPEEDY]

I brined sone redfin last night in 1tps of salt per 1 cup of water and put them in the smoker this arvo, 3/4 apple wood and 1/4 mesquite.

Put on at 35° for two hours then heat up to 110° for one hour.

You can peal the skin off and the meat pulls free from the bones really easily.
Tastes fantastic.

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[canalrifle]

Looks good.

[stokesrj]

I'm not much of a fish eater but smoked, I like. Those look great.

[SPEEDY]

I'm not much of a fish eater but smoked, I like. Those look great.

Neither am I, I can't eat fish that tastes like fish so smoking them makes a great tasting fish that isn't fishy at all.
The secret is the brine, completely changes the taste into something I really like a lot.

[Vaughan]

Not just me then. I love to fish but do not care for eating them much. Fresh from the sea saltwater fish are OK but after a week in the fish shop.... I should set up a smoker, even trout might be edible.... Never considered eating redfin back when we used to catch them, good to know theyre good for something

[SPEEDY]

fuzzy bunnies to scale, so by smoking them you can just peal the skin off.
Trout are the best smoked, I absolutely love smoked trout.

[Vaughan]

Used to buy smoked trout pate from the tackle shop in Adaminaby years ago. That was good gear.

[Rod]

In my limited experience smoking is the only way to make fresh water fish tasty. Even fresh water Barra are bland unless seasoned well. When I lived up north, many years ago, the tucker box always contained bottles of Wostershire sauce (Holbrook’s brand) and “lemon in a bottle “ ….. would make anything edible

[SPEEDY]

It definitely picks em up a notch, I want to try a yellow belly next, although I'm still pulling out trout atm.

[Rod]

It definitely picks em up a notch, I want to try a yellow belly next, although I'm still pulling out trout atm.

I lived on the Thompson for a couple of years…plenty of yellow belly there. I’ve tried them every way possible…except as sushi. IMO they taste like mud. I’d rather eat “no brand” fish fingers than eat yellow belly. If you succeed in making them edible by smoking then I suggest that you pattern the technique. You’ll make a fortune.

Best of luck

Rod

[SPEEDY]

Actually, out of the murry up near the out flow they don't taste muddy at all.
There's, so much clean water flying through that they don't have any mud to take in.
Down stream it's a bit different.

I'm actually about to take a trout out of the smoker, only a little one but I'm trying a different smoke mix so it's perfect for a tester.

[SPEEDY]

I brined this one for 24 hours and smoked it in 75% misquete and 25% cherry wood.
Funny thing is it tasted less like a smoked trout and more like a cross between smoked salmon and tin tuna.

I think 12 hours is plenty of time to brine, and I'm going to cut the wood chips to 1/3 misquete, 1/3 apple and 1/3 cherry wood for the next one.
The misquete is a bit strong a flavour and when you brine them for too long it leaches out a lot of the natural flavour.

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[basspro29]

Looks delicious! I have done this with mackerel before using apple wood and it was very good. I need to try Redfin.