Name: Smoked Trout Recipe
Yield: 3 to 4 whole smoked trout
Ingredients: 2 cups water; 1/3 cup plus 4 1/2 teaspoons fine salt; 1/2 cup packed light brown sugar; 1 bay leaf, crumbled; 1 teaspoon black peppercorns; 1 1/2 pounds boneless, skin-on whole trout (about 3 to 4), rinsed and butterflied; 2 cups hickory wood chips; 8 quarts lump charcoal, plus more as needed; Vegetable oil, for coating the fish

Why it works: Sugar and fish work together. They rank in the top 42% of all ingredient pairs, and 207 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

Smoked Trout Recipe

3 to 4 whole smoked trout

Ingredients

2 cups water
1/3 cup plus 4 1/2 teaspoons fine salt
1/2 cup packed light brown sugar
1 bay leaf, crumbled
1 teaspoon black peppercorns
1 1/2 pounds boneless, skin-on whole trout (about 3 to 4), rinsed and butterflied
2 cups hickory wood chips
8 quarts lump charcoal, plus more as needed
Vegetable oil, for coating the fish

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

Sugar + fishtop 42% of all pairs

Aroma overlaplow

Mentioned together207 recipes

Shared aroma: 2-nonenal (fatty, green).

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