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Spiller

Soon to be smoked brook trout...

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Spiller

caught yesterday.....brined overnight......soon to be put on smoker...Maine brook trout...

 

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john mcg

Those ought to taste mighty fine.

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Fire Marshal Bill

That's some beautiful brook trout, enjoy. 

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thirdbite

how do you deal  with the bones?

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Spiller

Voila!

 

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Spiller
14 hours ago, thirdbite said:

how do you deal  with the bones?

Usually the whole backbone and ribs come out in one piece as you flake down each side...otherwise I just pick them out as I go.

 

I like to smoke trout whole with the body cavity splayed out and the heads and tail on, these are on their backs....the last bit of time on the smoker gets maple syrup and cracked pepper.

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grouse28

Youser, dem look wicked good.

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Spiller

Cappy's Smoked Fish Dip Recipe

 

In the 70's when I was in school in Miami, I made spare money delivering sailboats for Charlie Morgan in Florida and The Bahamas.

 

I learned this recipe from a bonefishing guide/Charterboat Captain in The Keys. The first time I had it, it was actually made with smoked marlin, but I've made with all kinds of smoked fish since then.

 

The amounts are just ballpark...I just stick everything in a food processor.

  • ½ pound smoked fish, flaked and skin removed 
  • 1 teaspoon bottled horseradish
  •  2 tablespoons sour cream
  •  4 ounces cream cheese
  •  1 tablespoon minced roasted red pepper
  •  ¼ teaspoon hoisin sauce  (You can find this in the Asian section at the supermarket) 
  •  Juice from 1 or 2 key limes (Walmart in Bangor actually has these) I suppose you could use India limes or lemons but then it wouldn't be authentico.
  •  ground salt
  •  ground black pepper

Sometimes I add a little Tabasco, sometimes a little garlic, sometimes a little Old Bay seasoning...the secret key ingredient is actually the Hoisin Sauce it changes it up....
 

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Spiller

So this is what is left of the smoked fish I made the other day (Rebel IPA for scale).  These brook trout came from a very high water quality water in northern Maine and you can see that they ate a ton of shrimp from the reddish color of the flesh.....FWIW, this looks to me like a double batch of the recipe above...give or take...soon to be in my belly....

 

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caleb

Those are some big brookies!

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Spiller
5 hours ago, caleb said:

Those are some big brookies!

I know...I always liked this particular pond, but I never had a day like that before...

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aje4

That looks incredible!

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