Trout; When choosing fish (or catching it), oily fish tend to retain more moisture and take up smoke flavor well. Next, refrigerate the filets for 24 hours to dry them. If you get this fish with the skin on, it will hold the flesh together better when smoking and cooking. Trout can be enjoyed as a healthy meal that is rich in protein, vitamin D, omega 3 oils, selenium and magnesium but low in calories, polyunsaturated fats and saturated fats. This variation in time greatly depends on the thickness of your trout fillets. Marinate your meat for a few hours beforehand, using any spiced rub or sauce that you like. It will take anywhere from 1 1/2 to 2 hours to fully smoke trout. Many people avoid smoking meat in the oven, claiming the process is too tedious. Both will turn out awesome, just do it! 8 people Author: Nick Directions: 1. Baking trout isn't difficult and is an excellent way to retain the flavor and healthy qualities of the fish. Make sure to smoke trout until the internal temperature of the meat reaches 145 degrees F and the meat of your fish is opaque and flakes easily with a fork. Then, soak your trout filets in the brine for 3 hours before rinsing them off with cold water and spreading them out on a baking sheet, skin-side down. The key is to slow cook the meat all day and use quality, soaked wood chips. Yet you can cook delicious smoked meat in your electric oven relatively easily. They don’t overcook as easily as white delicate fish. Remove the pin bones from the How Long to Smoke Trout. To smoke trout, start by mixing 1 quart of water and 1/2 cup of salt to make a brine.