Smoking salmon and trout part 11 - pickle smoked fish
1 Text file
Ingredients
| Quantity | Ingredient | |
|---|---|---|
Directions
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 ⅛" meat on t
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