Ingredients
Rainbow trout (5pounds), honey (1c), lemon juice (3tbsp), ground pepper (2tbsp), brown sugar (2c), soya sauce (1 1/2l), Kosher salt.

Method of preparation:-
Take trout fish, cut it into chunks of about 6 ounces each. Make sure you keep the skin on. Completely coat the fish with the Kosher salt and then keep the coated fish in the refrigerator for 12 hours. Do not keep it much longer as it will become too salty. Then take out the fish from the fridge and rinse it with water to remove all the salt. You will notice that the fish become firm. Take a bowl, mix together the soy sauce, honey, pepper, brown sugar and lemon juice. Keep it to marinade for about 36 hours. Now put the fish in the smoker skin down. For the best flavor try the smoking of bark-less Alder wood. Smoke it for 6 o 7 hours at 160 degrees F. When it gets ready then enjoy it.