Smoked Steelhead

I rarely keep any steelhead anymore, just don't like going through all the hassle(carrying around stringer, cooler, ice, etc..) for a below average tasting fish(keep in mind I'm not the best cook) but I figured why not do the trade in thing for a smoked fish at one of the bait shops up there just to give it a try. 
 
What shops do you guys recommend for this?  I think the Trout run shop and Poor Richards does it, but I'm sure there's others.  I don't really want to go any farther east than say Walnut but if I have to for some high quality stekheadz I will!lol
 
The only problem I have with this is the fish people have on a stringer but  leave OUT of the water and drag their moldy fish all over the ground and leaves and then trade it in I'm sure I'll survive LOl.
 
Thanks

ive seen some people keep fish that shouldn't have been kept and trade them in.  Im sure poor richards doesnt accept EVERY fish someone brings, but i would never do a trade in because of the possibilities.  
And the term "trade in" isn't accurate.  U give them your fish AND PAY 10 bucks.  That doesn't sound like a good trade.  I like Poor Richards and they seem like good people, but the trade in thing don't work for me. 

the heck with walleye, steelhead fishing is great right now.  U don't have to smoke a fish.  The few that i keep i bleed right away, gut asap, and cook within 24 hours.  I keep it simple- shake the filets in "fryin magic" and season to taste with salt, pepper, old bay, garilc, lemon, etc.  They taste just fine to me.  

Elk creek sports smokes em ( or at least used to).

They do taste good, ive tasted their samples before, but i just can't do it.  Im sure you will enjoy it and won't die from mad cow disease 

Get a smoker! Great for other meats too... I'm sure you'll probably be pricing them out after you get done eating the Poor Richards fillets. If not, try finding a place that sells smoked pork loin, and you'll be hooked!

Bleed them as soon as you string them. The water is cold enough to keep them fresh right now, at least for a few hours. Not sure how humane, but figure it kills them, a heck of a lot faster than struggling on a stringer. A knife in the head can help the process along... Getting on ice asap is the best approach, and gutting quickly too. After filleting, run under water and you can work out some additional blood. I think soaking in brine for a few hours helps get some of it out too. A ton of great recipes on this site alone.

If you happen to have some left overs that you want to get rid of, google smoked bluefish patte. There are some great recipes. Toss in your own additions, take to a holiday party, and you will be a hit. I personally substitute the cream cheese with that low fat stuff they sell, which tastes the same to me, and more forgiving when I eat half of the batch in a sitting... You can freeze your smoked fish, and thaw when you are ready to eat too. Especially if making dip. Steelhead & bluefish are perfect for smoking. I'm not much of a fan of much other preparation. Grilled with a glaze is pretty good though.

Rope' em and smoke' em! As long as you are eating them, of course.

More like 12 or 13 bucks at PR. It hasn't been 10 in years.
 

Personally. I've never had an issue with the quality of fish PRs' gives. I have seen them refuse a fish because of the way it has looked, but it wasn't often as most fishermen turn in quality fish, at least the ones I've seen. The money part doesn't bother me because although probably minimal, they do have some cost involved. If I had to buy a smoker, spices and tend to the fish, it would be costly to me as my time is worth something. All things to be considered. They do try to give you a fish that comes as close as posssible to what one has been turned in to them and to be honest, I've never gone anywhere else for smoked steelhead as I've been more than staisfied with their service. Just my opinion.

I had the steelhead for dinner this evening and was quite satisfied.  It's not something I'd do all the time, but it was pretty good and I probably will do it again sometime.
 
The fillets I received were smaller than the ones I would have gotten off of my fish, but the guy told me right away they would be since they didn't have many regular smoked fish left and I didn't want the cajun.  Wasn't an issue at all since I just wanted to try it and I was happy he told me before I gave him the fish instead of just giving me the smaller fillets. 
 
The fillets seemed to be in good shape, and I am still alive lol.  To be honest I was a little iffy about the quality but it all worked out. 

My fave way to cook em is to use a 50/50 mixture of soy sauce and maple syrup...make one batch and place bothe the fish and marinade in a ziplock bag and marinate for a few hours...fire up the charcoal grill and cook on a low indirect heat. Use a seperate batch of marinade and baste it thruough the cooking process until finished throw some sesame seeds on the last 10 minutes or so and get a little char on em...taste just as good as most any other fish in my opinion...

Walleye and perch are better.

What weight flyrod do you use for Angus? And are they up to Rick's road yet?

I woul agree, its not expensive and generally of a high standard.
http://www.rainbowtroutrecipes.net/