Smoked Steelhead Trout

Smoked Steelhead Trout 

Ingredients

2 pounds Rainbow Trout

Salt and Pepper to taste

Directions

Rinse the fish and dry with paper towels then place in a cool and dry place (not the refrigerator) until the surface of the fish is dry and matte-like. This process should take about 1 to 3 hours (depending on humidity).  Smoke the fish at 225 degrees Farenheit for about 90 minutes. The internal temperature of the fish should register 145 degrees. Remove the Fish from the smoker and cover with foil. Let rest for 5 – 10 minutes. Serve and Enjoy ! The Fish can be refrigerated for up to 3 days.