My favourite way of preparing trout to eat - Hot Smoking.

Trout caught from small fisheries, like Garnffrwd, or from stocked lakes are often grown on with artificial feed or 'trout pellets'. This is the only way to produce enough fish, fast enough and large enough to satisfy the sporting element of game fishing. However, often they taste bland and flavourless. If I catch wild brownies, or rainbows from large waters where they have fed entirely on local insectlife, I will grill or fry them up in porridge oats - the flavour cannot be beaten. However, I find that stocked fish are best smoked.

Chris Jones.  

The Hot Smoker 

Fish Smoker

Hot smoking requires a stainless steel smoker as shown in the picture using methylated spirit burners as the source of heat. This is quite transportable and you can pack it in the car if you are fishing away from home. I use good quality hardwood sawdust or oak chips as the smoking material. The smoker costs around £35-50 and can be purchased at most good retail fishing shops or online from Peter Holborn at The Fly Shack . The smokers can accommodate up to 4 good sized fish at a time. The smoking process takes about 40-60 min to accomplish.

The Smoked Fish

Smoked Fish

Smoked Trout

After smoking, the fish is dissected and the cooked flesh separated from the skin and bones ready for eating. It can be kept in the fridge for several days.

Smoked Trout Salad

Sandwich Filling

Enjoy!