We caught a fillet of rainbow trout in the local supermarket. This is a fish that, when smoked, many consider superior to salmon. At least as far as raised salmon goes.

This time we’re smoking on a Narvi box smoker. As you can see from the logo, this particular piece of equipment has been in use for a while – in fact a new drip pan was bought to replace a worn out one. Nevertheless the current model has the same measures so I guess they had the design right a long way back.

Anyways, we’re doing some hot smoking in a temperature that will finish the fish in less than quarter of an hour. Closer to ten minutes perhaps. I’m used to doing a lower temperature but this was nice, too. The surface will get a different treatment and the texture of the product will change as well. As you can see, not too much smoke was applied due to the short time in the box. I would improve upon this the next time – get more smoke or at least “blue smoke” going before the fish does it’s final deep dive.







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