Alder chip Smoked Trout

Comment

Comment by Adam Rink on June 26, 2018 at 3:56pm

Looks great, John. Have never tried alder.

My dad will make a dip out of some of the smoked stocker rainbows we catch every year. Something different to do with them, works well for a party appetizer.

Comment by carl hendrix on June 26, 2018 at 10:27am

WELL;; WAS HOPEING TO GET DICK TABBERT ON THIS BLOG;;   DICK DOES A LOT OF SMOKING ;; BBQ  STILL WAITITNG ON LOFR  TO !!

Comment by John Sheehan on June 26, 2018 at 5:53am

Catching and smoking Suckersounds like a good adventure Allen! Can you spear them thru early ice in Michagan ?I think its done here in New Jersey.  I can find Peppered Lox but not sure about Hoisin Sauce......ah ha The wife says she sees Hoisin sauce .Think I'll try this .Thanks Allen!

Comment by John Sheehan on June 26, 2018 at 5:51am

Catching and smoking Suckersounds like a good adventure Allen! Can you spear them thru early ice in Michagan ?I think its done here in New Jersey. I think I can find Peppered Lox but not sure about Hoisin Sauce.

Comment by Allen Morgan on June 25, 2018 at 6:18pm

Just thought of this, John.  If you can get "Pepper Lox" (Lox covered with cracked black peppercorns), brush some Hoisin sauce (Asian-style BBQ) on it, then eat.  It's different, but good.

I wonder if our good buddy Leo has tried this?

Comment by Allen Morgan on June 25, 2018 at 6:16pm

I haven't actually tried Smoked Sucker, yet.  I'm probably going to have to get a smoker setup (going to be awhile), then actually catch some Suckers (hopefully this coming Spring run).

Comment by John Sheehan on June 25, 2018 at 9:07am

I really enjoy lox Allen.I look for that at the Grocery store all the time ! Smoked Whiting I gotta try, I can buy that around here .Smoked Sucker ! How about that .

Comment by Leo Nguyen on June 25, 2018 at 8:08am

Oh mercy!

Comment by Allen Morgan on June 25, 2018 at 7:09am

John, I'm in Southern MI.  Smoked Whitefish is a big thing, at least for an appetizer at the country club I work at.  We've done Smoked Trout, and will serve Lox (cold-smoked Salmon) for some functions.  I like Lox, too bad most folks don't go for it.  A lot of folks here will catch Suckers during the Spring run and smoke them, then use that smoked fish flesh to make a dip with.  I have yet to try it.

One thing I've learned in my career as a cook, is that is it doesn't really matter how complex the recipe is, or how many exotic ingredients you use.  What really matters is quality ingredients, and knowing how to use the equipment you have.

Comment by John Sheehan on June 25, 2018 at 6:02am

Thataway Carl , you look all set for some great meals!

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