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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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