Merry Xmas
http://www.kiwi36.com Merry Christmas to all, as this will be the last blog until January. If over the holidays you are fishing and you have caught your fish. Cleaning and cooking will be on the agenda. The traditional and popular method is to smoke you catch. This is very simple using the type of hot smokers available at most fish retailers and hardware stores. For a quick and simple smoked trout. Gut and clean the trout, cut off the head and tail, Butterfly the fish- cut length ways from the front down one side of the back bone, but don't cut right through, and fold out those halves with the skin side down. either soak in salt and brown sugar brine for a few hours, or overnight in the fridge, or if you are in a real hurry, sprinkle salt/ sugar over the flesh while you organize your smoker. When you are ready to smoke, rinse off most of the salt and sugar, Pat dry with paper towel, sprinkle a little more fresh salt and sugar, and place the fish skin side down on a rack in
