Cedar-Smoked Whole Trout

Combine 4 cups of water, 0.25 cup coarse salt, 2 tbsp maple syrup, and 1 tbsp black peppercorns in a saucepan. Bring to a simmer only until the salt and maple syrup are fully dissolved, then remove from heat. You must chill this brine to below 40°F before adding the trout; adding raw fish to warm liquid creates a bacterial breeding ground in the danger zone. Once cold, submerge the two 1lb whole cleaned trout completely, ensuring the brine reaches inside the cavities.

Remove the trout from the brine and discard the liquid. Pat the skin and the interior cavity of the fish bone-dry using paper towels. Place the fish on a cooling rack over a sheet pan and leave them in a cool, breezy spot or under a fan for 30 to 60 minutes. You are looking for the skin to become tacky and slightly shiny to the touch; this sticky layer is the pellicle.

Once the pellicle has set, prepare your aromatics. Stuff each trout cavity with the fresh sage, thyme, lemon slices, and wild onion or scallions. Do not overstuff; you want enough room for heat to circulate through the cavity to ensure the fish cooks evenly from the inside out. The aromatics will steam slightly inside the fish, perfuming the meat while the wood smoke flavors the exterior.

Preheat your smoker to a steady 200°F using a blend of alder pellets and cedar accents. If using a charcoal smoker, place cedar planks or chips over alder wood. Ensure your grates are clean and lightly oiled. This low temperature is critical for delicate trout; high heat will cause the proteins to contract too quickly, squeezing out the fats and leaving the fish dry and chalky.

Place the whole trout directly on the smoker grates, or on a cedar plank if preferred for more intense flavor. Close the lid and maintain a thin, blue smoke. Smoke the fish until the internal temperature at the thickest part—just behind the head—reaches 145°F. The skin should look bronzed and the meat should feel firm but should yield slightly when pressed.

Remove the trout from the smoker and place them on a warm platter. Tent very loosely with foil—do not wrap tightly or the skin will turn soggy from trapped steam. Let the fish rest for 10 minutes. During this time, the internal juices will redistribute, and the carryover heat will finish the setting of the proteins, making it easier to pull the meat away from the bones cleanly.

To serve, use a flat spatula to lift the trout. If serving on the bone, demonstrate how to lift the top fillet away from the spine, pull the spine out whole, and access the bottom fillet. Serve warm with your choice of maple-mustard glaze or traditional wojapi. The meat should be flakey, moist, and carry a distinct scent of cedar and sage.