I’m a firm believer that smoking meat only makes it better. Fish is no exception. This Smoked Rainbow Trout recipe is flavorful and smoky, whether you use freshly caught fish or buy filets from the store.
Combine the water, salt, brown sugar, and Worcestershire sauce in a large bowl until completely dissolved. Add filets to the bowl, cover, and refrigerate for 30-45 minutes.
Remove from the refrigerator and drain off any liquid, and pat filets dry with a paper towel.
Season generously with coarse sea salt and cracked black pepper.
Set up your smoker to 180°F.
Place your trout filets directly on the grates skin side down and smoke for 1-1 ½ hours until the flesh is flaky with an internal temperature of 145°F.
Serve with fresh dill, lemon halves, and melted butter.