What Do We Need?
2 pounds (4 fillets) fresh boneless skin-on trout (or cod/salmon)
1 alder wood smoking bag
How Do We Make It?
Please read smoking bag manual before beginning smoking.
Preheat oven to 500 degrees. Season fillets with salt. Place 4 fillets in 1 bag lengthwise, so that the tail of one fillet meets another fillet's head. Repeat with remaining fillets and close bags tightly.
Place smoking bags in the oven. Cook for about 13-20 minutes, depending on fish. Take bags out of the oven and let sit unopened for 5 minutes.
Open bag carefully from the top. Serve fish warm with desired condiments.