{"id":453,"date":"2010-06-02T12:32:05","date_gmt":"2010-06-02T17:32:05","guid":{"rendered":"http:\/\/www.nateelston.com\/wp\/?p=453"},"modified":"2010-06-08T20:11:26","modified_gmt":"2010-06-09T01:11:26","slug":"smoked-rainbow-trout","status":"publish","type":"post","link":"http:\/\/www.nateelston.com\/wp\/2010\/06\/smoked-rainbow-trout\/","title":{"rendered":"Smoked Rainbow Trout"},"content":{"rendered":"<p>A week and a half ago we had a successful fishing adventure, we went up to Half Moon Lake here in Michigan and fished for Rainbow Trout. \u00a0As luck would have it we got one, a hair over legal size, yes merely one but it was a successful trip none the less. \u00a0Because of other things going on I had to wait to smoke him until today so he took up residence in my freezer until I took him out to thaw. \u00a0Today was the day, I brined him this morning for about an hour and a half in my <a title=\"Link to a post containing my fish brine recipe\" href=\"http:\/\/www.nateelston.com\/wp\/2010\/03\/fish-never-tasted-so-good-smoked-brown-trout\/\">standard fish brine<\/a>, why change a good thing right?<\/p>\n<p>Previously I had not smoked a whole fish, and that was the plan to smoke the whole gutted fish, but I decided since I had forgotten to remove his gills when I cleaned him and he still looked rather surprised I had to smoke him without his head. \u00a0In reality there is nothing edible in there anyways.<\/p>\n<p>After his stint in the brine, I pulled him out, did not rinse him and stuffed him with some lemon wedges and onions and tossed him on an oiled smoker grate. \u00a0I then smoked him at 190\u00b0F over some apple wood, I usually smoke fish over alder, but had heard that trout was excellent over apple wood and I was not disappointed. \u00a0Using my<a title=\"Link to my post about my PID Controller for my Brinkmann Gourmet\" href=\"http:\/\/www.nateelston.com\/wp\/2009\/11\/taming-my-brinkmann-gourmet-electric-smoker\/\"> PID controller for my electric smoker<\/a> it was easy\/effortless to maintain temperature and once the smoke was rolling it was time to sit back and let him cook.<\/p>\n<p>After about 2 hours I retrieved him from the smoker and using a technique I had recently learned I grabbed the spine with on hand and the fish with the other and gently removed the spine and all the bones from the fish, it worked great.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.nateelston.com\/wp\/wp-content\/uploads\/2010\/06\/IMG_2084.jpg\"><img onload=\"NcodeImageResizer.createOn(this);\" loading=\"lazy\" class=\"aligncenter size-large wp-image-454\" style=\"border: 0pt none;\" title=\"Smoked Rainbow Trout on Rice\" src=\"http:\/\/www.nateelston.com\/wp\/wp-content\/uploads\/2010\/06\/IMG_2084-1024x682.jpg\" alt=\"Smoked Rainbow Trout on Rice\" width=\"491\" height=\"327\" srcset=\"http:\/\/www.nateelston.com\/wp\/wp-content\/uploads\/2010\/06\/IMG_2084-1024x682.jpg 1024w, http:\/\/www.nateelston.com\/wp\/wp-content\/uploads\/2010\/06\/IMG_2084-300x200.jpg 300w\" sizes=\"(max-width: 491px) 100vw, 491px\" \/><\/a><\/p>\n<p style=\"text-align: left;\">As if smelling the sweet smell of the apple wood smoke all morning wasn&#8217;t good enough, eating it was incredible. \u00a0It was done just right, flaky. \u00a0It was smoky but not too smoke and the apple wood complimented the lemon well and trout well, it was not fishing but it was fish. \u00a0It was in a word awesome, so trout beware I am coming for you. \u00a0If I only fish for one thing for the rest of the year it will be trout.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A week and a half ago we had a successful fishing adventure, we went up to Half Moon Lake here in Michigan and fished for Rainbow Trout. \u00a0As luck would have it we got one, a hair over legal size, &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"more-link\" href=\"http:\/\/www.nateelston.com\/wp\/2010\/06\/smoked-rainbow-trout\/\"> <span class=\"screen-reader-text\">Smoked Rainbow Trout<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[158,93],"tags":[88,212,213,164,160],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.nateelston.com\/wp\/wp-json\/wp\/v2\/posts\/453"}],"collection":[{"href":"http:\/\/www.nateelston.com\/wp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.nateelston.com\/wp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.nateelston.com\/wp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.nateelston.com\/wp\/wp-json\/wp\/v2\/comments?post=453"}],"version-history":[{"count":3,"href":"http:\/\/www.nateelston.com\/wp\/wp-json\/wp\/v2\/posts\/453\/revisions"}],"predecessor-version":[{"id":456,"href":"http:\/\/www.nateelston.com\/wp\/wp-json\/wp\/v2\/posts\/453\/revisions\/456"}],"wp:attachment":[{"href":"http:\/\/www.nateelston.com\/wp\/wp-json\/wp\/v2\/media?parent=453"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.nateelston.com\/wp\/wp-json\/wp\/v2\/categories?post=453"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.nateelston.com\/wp\/wp-json\/wp\/v2\/tags?post=453"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}