You have a clue that it’s a big one when you can’t fit it into a selfie.
I don’t know about you, but this is the biggest trout fillet that I have ever seen. No doubt there is a bit of an optical illusion going on here, but then again, maybe not…
There will be more than a few meals out of this fish, either way. It was caught in Colorado, but I’m afraid that I would not have a friend for very long if I told you exactly where.
This one is heading for the smoker after a proper brine and soak. I can almost smell the swirling woodsmoke now, teasing the recesses of my epicurean memory. I remember too, just how much I love a fresh trout dinner.
Perhaps it’s time to grab a fishing pole…
A SIMPLE BRINE RECIPE WITH MAPLE AND GINGER
- 8 cups water
- 2 cups soy sauce
- 1/2 cup maple syrup
- 1/2 cup kosher salt
- 1 1/2 cups brown sugar
- 1 tbsp ginger
- 1 1/2 tbsp granulated garlic
Mix well, and brine fish for 6-10 hours. This should be enough liquid to cover 8-10 pounds of fillets.
Posted by Michael Patrick McCarty