Honey Smoked Trout/Salmon and Trout/Salmon Jerky
Low Salt Soy Sauce
Sliced Ginger Root
2 quarts Water
Fillet the fish and cut into 2 or 3 pieces per fillet. The skin can be left on or removed. Wash the pieces and arrange in a shallow flat pan for marinating. Rub honey on the pieces and sprinkle with garlic salt. Fill the pan with low salt soy sauce so the pieces are nearly covered. Marinate for one day or overnight in a refrigerator.
Smoke the fish with hickory in a smoker. Use a water pan under the fish with about 2 quarts of water. Pour the marinate in the water pan. Fresh garlic gloves and fresh sliced ginger root can also be added to the water pan and placed on the fish pieces. Smoke the fish for at least 4 hours allowing the water pan to go dry. This will result in a nice brown color and a slightly dry texture. Remove the fish pieces with a spatula leaving the skins on the grate.