Looking for something to do with those hatchery steelhead? Here is Barrett’s smoked fish recipe:
1/3 cup salt
1/3 cup brown sugar
6 cloves peeled garlic crushed
3 tbsp. ginger fresh grated
Juice of one fair sized lime
3 tbsp. high quality soy sauce or tamari
1/4 tsp. cayenne (optional)
1 qt. water
I remove all the bones (both pin and rib bones)with a needle nose pliers.
Slice the fillets into the size pieces your family uses (about 2 in. for my crew). Don’t forget local libations.
I use a gallon Ziploc bag to soak as many fillets as will fit (usually half of a salmon/steelhead or 10 hatchery trout)for 24 hours in the fridge.
I then set the fillets on the racks of my electric smoker to air dry for about a half hour. When the fillets look tacky I put the rack in the smoker, I use apple or cherry wood to smoke my fish but there are a lot of options, almost all are good. 4-6 hrs later I remove the racks of fish and allow a hour to cool to room temp.
Then you can vacuum seal for long term or Ziploc for short term storage. Enjoy freshly smoked or freeze to enjoy later in a myriad of recipes!–BC