Masu Toro Recipe

Time3h 30m

Serves4

smoked ocean trout belly

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Ingredients

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1
Prepare the Brine
In a bowl, combine salt, brown sugar, smoked paprika, and black pepper. Mix well.
2
Brine the Trout
Rub the brine mixture evenly over the ocean trout belly. Cover and refrigerate for at least 4 hours or overnight.
3
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes. Prepare your smoker according to the manufacturer's instructions.
4
Smoke the Trout
Once the smoker is ready, drain the wood chips and sprinkle them over the heat source. Place the brined trout belly on the smoker rack and close the lid. Smoke for about 1 to 2 hours, or until fully cooked and infused with a smoky flavor.
5
Rest and Serve
Remove the trout belly from the smoker and let it rest for about 10 minutes before slicing. Serve it as an appetizer or as part of a main dish.