Smoked Trout Recipe

Dry rub with just salt and sugar to enjoy the taste of this delicate fish.


2 cups white sugar
2 cups brown sugar
2 cups salt


Mix sugars and salt together. Place trout in sugar and salt, completely covering it.

Let sit for 12 hours.

Rinse all sugar and salt off of Trout.

Pat dry trout and let sit in cool dry area for about an hour to let a glaze form.

Set trout on a rack and smoke at 200 degrees Fahrenheit, until fish is discolored and firm. Taste test.

Enjoy your creation.