One of my favorite late winter/early spring things to eat is steelhead, fresh and smoked.
Theres's something about them that I just love, being in between trout and salmon.
Anyway, without further ado.. here's the star of our show.
This is about a 4lb steelhead, fresh from the Columbia River, cleaned and ready to go.
Coat the fish completely and cover with plastic wrap, placing in the fridge for 3-5 days. Go shorter with this rather than longer in the cure to avoid over saltiness and drying out when you smoke .
This is what things should look like after coating ( more or less )
This next pic is showing the filets after 2 days in the cure. Look at that beautiful color.
I'll most likely pull them out at the end of day three and then place in the fridge for a full day to develop a pellicle, then smoke for 4-6 hours.