Santee Lakes Fishing: 10 Pound Trout, Hot Smoked Fish Recipe

By Greg Evans, Santee Lakes

WEEK OF: December 9, 2013

TROUT:

7,500 lbs. of Rainbow Trout has been stocked since the start of Trout Season. This past Friday 1,000 lbs. was split between lakes 3 and 4 resulting in some great fishing over the weekend. 

Ed Quintana from Santee is now a member of the double digit club with the 10 lb. Trout he hauled out of lake 4. Caught on a rooster tail and 8 lb. line. This catch qualifies Ed for the April 1st TV drawing.

James Bogle from San Diego reeled in a 5 lb. 4 oz. Rainbow from lake 4 on a nightcrawler. James is also entered into the TV drawing.

Upcoming events:

January 11th and 12th Trout Re-opener!

2,000 lbs. of Rainbow Trout including double digit Trophy Trout!

Tagged Trout worth cash, prizes and free fishing for a year!

Top 5 largest Trout win prizes. Any Trout 5 lbs. and larger get you entered into the April 1st TV drawing.

Recipe of the Week: Hot smoked Trout

Ingredients

• 1/2 cup kosher salt
• 1 quart water
• 2 pounds trout filets, 3 to 5 ounces each, skin on, pin bones removed

Directions

Combine the salt and water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate for 3 hours.

Remove the trout from the brine, rinse thoroughly, and pat dry. Place the trout, skin side down onto a cooling rack set in a half sheet pan. Dry in the refrigerator 21 to 24 hours or until the skin becomes shiny and somewhat tacky to the touch.

The next day, turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Place the trout onto smoking racks, skin side down, separating them by at least 1/4-inch and place into a smoker. Adjust heat as needed and cook for 2 1/2 to 3 hours or until the fish is, cooked through, has darkened in color, and has the desired level of smoke flavor. 

NEXT STOCK (stock will arrive on or before date below)

December 27, 2013

1,000 lbs. of Rainbow Trout