We love to smoke us some trouts. As Mark (the bartender) says, "they're hard to keep lit, but boy are they worth it". So, the first photo is Mark with some of the magic flavor juice, the second photo is an appetizer composed of an endive spear with avocado salad, ruby red grapefruit and smoked trout, served on redwood cross-cut slabs on a grass covered buffet, and the last photo are the little fishes pre-curing and smoking.
For the trout, we give them a short cure using salt, sugar, a bit of spice depending on the final use and a splash of liquor, the variety of which also changes depending on the final use. After the cure, we wash off the curing mixture, dry the fish, and smoke until fully cured.
