Smoked trout or whitefish can be used on salads or eaten as a main course. Whitefish is definitely the most underrated of all game fishes for the table.
Clean fish and leave whole. In a noncorrodible container (glass or stainless steel) large enough to hold the fish, combine 3 qt. cold water, 1 ½ c. salt, ¾ c. brown sugar, 1 ½ c. granulated sugar, 1 T. whole white peppercorns, 6 bay leaves, 1 ½ t. whole allspice, 1 ½ t. cloves, 2 t. ground ginger, and 2 cloves garlic peeled and split. Stir until dissolved. Add fish, making sure all surfaces are covered. Cover and let stand at room temperature 2 hours or refrigerate 6 hours. Follow directions for your smoker.