As a catch and release fisherman, I find myself in the akward position of keeping a trout from time to time. On those rare occasions I have a rule that I will only keep the fish if I can cook it and eat it within two hours of the catch.
While on a float trip down the Big Hole with Al one year, we pulled onto a gravel bar to eat lunch and fish the seam along the bank. As I ate my sandwich, Al unwrapped some aluminum foil, and produced, what he called, trout jerky. He told me that it's the product and specialty of a local, but I failed to get any details on the preparation.
After some searching around on the Internet, I found what I think is a sound recipe for – Smoked Trout Jerky
6 – 12 3/8″ thick trout filets (skin on) 16 oz bottle of Yoshida's Gourmet Sauce 16 oz beer
Method – Stir Yoshida sauce and beer together in glass dish or bowl, add fish and mix gently to cover with marinade. – Cover dish with lid or plastic wrap and refrigerate for 24 hours. Mix at least twice during 24 hours for even marinading. – Prepare smoker, using mild wood like apple or oak. Place filets skin side down (there is a skin side even if skin is gone) on racks in smoker. – Smoke for 6 to 8 hours (less if thinner filets, more if thicker) – Remove from smoker and cool in paper bag or clean cardboard box. Not in plastic as will sweat until it is cool.
If you have a recipe for Trout Jerky, feel free to share with the rest of us. / / / /