Three Simple Brine Recipes for Smoked Trout | Brad Fenson Recipes

Lake trout are best eaten fresh, as the high-fat content breaks down when they are frozen and thawed. The flesh is delicate, and fish being kept for the table should be stored in a cooler with ice. Lake trout can be filleted boneless or baked whole with the guts and gills removed.
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[@MrPress6]

thank you for being simple and to the point. Most people give a 30 min video for 1 recipe with a lot of fluff.

[@timmangan1734]

I like your dry rub technique

[@weforever137]

Excellent ideas for my trout and salmon 🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@Grim-gi5up]

Didn't add sugar but mention it in the second recipe

[@Mixwell1983]

Are times and temps equal in the USA? I heard that "o" in out a little strong.. Jk thanks for the video

[@Mixwell1983]

I went to visit my uncle in Mississippi Gulfport and he is 6 blocks from the Gulf of Mexico and we went trout fishin and got alot bu none of them were as meaty

[@wakeupsheople9983]

How long did you smoke them and what kind of wood did you use?

[@coryrowan865]

What one keeps the longest?

[@givemethepills8049]

Yum 😋

[@TheLindseyWay]

smoking!

[@MaleeShingoose]

Fuking awesome sauce

[@ErikISkogen]

In Norway, that soy would cost 25$😂

[@markmartin5817]

I didn’t find this very useful. You didn’t say how long or at what temp to take it out.

[@sethmullins8346]

The recipe is for the brine, not the smoking.

[@clintosborne]

Cool except for the creepy Canadian accent

[@Adogsmate4267]

Jesus, grow up dude.

[@clintosborne]

@@Adogsmate4267 sorry man. Poor attempt at humor. No intent to offend.

[@kimberleykivell4821]

Is that the best you can do? You must be a trump supporter

[@johncameron-nm4mv]

creepy eh!!