Smoked Trout & Marinade

By Cody Leeson

Ingredients

• 2 lb fresh rainbow or lake trout
• 2 cups soy sauce
• 1 cup Worcestershire sauce
• 3 cups water
• 1/2 cup maple syrup
• 1 tbsp garlic powder
• 1 tbsp black pepper
• 2 tsp red pepper flakes
• 1/4 cup salt

Method

1. Mix all marinade ingredients in a large bowl.
2. Add the trout and coat it thoroughly.
3. Refrigerate for 6–24 hours. A shorter cure leaves the fish softer and milder; a longer cure produces a firmer texture and stronger flavour.
4. Remove the fish and wipe away excess marinade before placing it in the smoker.
5. Smoke at about 200°F for 2–4 hours, or until the desired texture and safe doneness are reached.
6. Serve warm or chilled, and refrigerate leftovers promptly.