Smoking Salmon And Trout Part 11 – Pickle Smoked Fish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Smoke, Info | 1 | Text file | |
INGREDIENTS
INSTRUCTIONS
Pickle smoked: fish are pickled before smoking. This is a good way to enhance the taste of lean fish that do not otherwise smoke well. Prepare and defat skinless fillets: To do this, when you fillet, leave plenty of meat on the backbone where the meat is especially fat. Cut off the belly portion. Skin the fillet leaving about 1/8" meat on t
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