Barbecued trout is like smoked trout, but just different enough to warrant its own recipe.
This is a slow and low recipe, hopefully with lots of smoke involved, but you can make BBQ trout in less than an hour, where proper smoked trout takes several hours. You can find my smoked trout recipe here.
You will want a decent sized trout here, at least 12 inches long, and ideally about 18 inches long. And while you can certainly barbecue trout whole, or just headless, and in the case of very large trout fillets, I really like to butterfly my trout first. (Here are my instructions on how to butterfly a fish.)
After that, flavors are up to you. You will want to salt or brine your fish first, then apply whatever flavoring you like. A simple brine would be 1/4 cup kosher salt and 1 quart of water, for maybe 2 to 4 hours. You can then do a spice rub, or a barbecue sauce when the trout is cooking.
I decided to take this in a Japanese direction. I soaked the trout in soy sauce, patted the fish dry, then slicked it up with some sesame oil, then sprinkled the Japanese spice mix togarashi all over it. I can tell you it is out of this world good, either by itself or flaked over simple steamed rice.
This same technique can be done with similarly oily fish, such as bluefish, mackerel, whitefish, grayling, and small jacks. It’s also good on catfish, for those of you who live inland.
Barbecued Trout or Kokanee
Ingredients
- 1 large trout or kokanee, filleted or butterflied
- 1 cup soy sauce
- 1/4 cup toasted sesame oil
- togarashi to taste
Instructions
- Soak the trout in the soy sauce for 2 hours in the fridge. Remove, pat dry (do not rinse) and then slick up the fish with the sesame oil on both sides. Sprinkle the togarashi on the meat side.
- Barbecue the trout over a smoky fire at about 225F for about 45 minutes. Serve hot or cold.
Made it, turned out wonderful! Did not have your togarashi seasoning. But did have a mix that I make that works great for BBQ ing. I smoked the fresh caught trout for about an hour fifteen minutes. Low heat 250. I was only able to marinate for an hour and a half. But it was enough time all together. Thank you for all the time you took to share your recipe.
Luke: Yes, fillet them.
Charlie: I do not flip the fish.
Can’t wait to try this recipe on some small channel cats.
Smoking trout or kokanee doesnt take hours if you know what your doing.ive smoked many trout and salmon.simple smoking with cotton wood is the best.
Justin: Of course you can do it shorter, but the cooler and longer you can go, the more smokey flavor you get. Just a personal preference.
I cannot wait for this cookbook
Greetings Hank, Do you flip the fish of just leave skin side down on grill? Thanks, and it looks great,
Hank, if you’re doing this with catfish, you you recommend filleting them? I can’t imagine butterflying one (but then again, I’m not particularly creative).
LAST year, My younger friend, and I went out for a quick sojourn
on the Arkansas River a couple of miles from my house. Using small BLUE Fox’s he quickly caught a 16 & 18 in bows.
He BBQ the larger, after filleting it real slow.
Bacon strip, lemon juice, salt/pepper + a dab of butter. OMG all wrapped in foil.
Oh man. I’m a huge togarashi fan on wings. Never thought to do it on smoked fish! Definitely trying this one out!
what ways do you have to pan fry and , B.B.Q, Mackrel
What wood you suggest? Alder? Apple? Oak?