Boundary Waters Quetico Forum :: Fishing Forum :: Storing Trout Overnight for Smoking
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dew042 |
quote doubledown: "Good input all around guys. I appreciate it all! https://weatherspark.com/m/12231/8/Average-Weather-in-August-in-Grand-Marais-Minnesota-United-States |
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doubledown |
quote dew042: "quote doubledown: "Good input all around guys. I appreciate it all! Thanks! |
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old_salt |
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Mad_Angler |
I also agree with the fillet and ziploc idea. |
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doubledown |
Here's my end game followed by my dilemma and theoretical question... END GAME: Smoke lake trout over an open fire of alder and eat for dinner. DILEMMA: Timing. Fish should soak in brine for a minimum of 2 hrs (much more ideally). Fish should be smoked for 2 to 4 hours (I'm planning on doing a hot smoke in a mylar teepee). Perfect scenario would be hooking into a laker early morning and spend the rest of the prepping/smoking the fish, but nothing is ever perfect and I'm not an expert laker fisherman (not to mention it'll be August) so I'm thinking in 'plan B terms' as I may not hook in until later in the day. It'll be tough to keep the trout alive on a stringer so I'm thinking more in terms of cleaning and brining in a leak-proof container (ziploc) and hanging in the bear bag overnight...to be clear, this is just a theoretical plan. QUESTION: If I catch a lake trout in the evening and want to keep it to smoke for dinner the following day, what method have you successfully used to avoid spoilage overnight? I'd prefer input from those who have experience storing a dead fish overnight. I'm sure some folks might think the endeavor futile or not worth its while and recommend frying, baking, stewing, etc. While I love all of those cooking methods, this is more of a challenge, in addition to being a delicious way to enjoy trout. In addition to avoiding overnight spoilage, I think the biggest challenge will be doing all of this without chopping down living trees for smoking chips. The only way I can think to avoid that is chop down the wood the day before and soak it overnight. For good order's sake, it's worth mentioning that if I can't find the proper smoking wood already downed, this ship won't leave shore. Let me know what you think. Thanks. -DD |
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brux |
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Lotw |
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doubledown |
I also like the wet denim 'cooler' method for storing perishables, but I'm leaning toward the deep anchor cooler for the butterflied lake trout fillets. I've actually never been on a trip in August so I don't know what the night temperature is like. As far as the wood goes, I think I'll achieve my goal by soaking already dead wood overnight or using some punky birch. I will be reporting back on my success/failure after the trip. |
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AmarilloJim |
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Mad_Angler |
If you really need green wood... I don't see the harm in walking 200 yards in from a random shoreline and cutting a 1" tree. Cut the tree near the ground and well away from anywhere folks may ever see. No one will ever know. More importantly, you will not detract from anyone else's BW experience. I know this is against the rules. I also know that this would be a disaster if everyone did it. But... Flame away... fire suit is on... |