Quote:
Originally Posted by the local angler
i have a very curious question, i noticed when smoking fish no matter what species people just cut them in half length wise soak them in the brine and into the smoker. is it just personal preference to leave the bones in or can you remove the bones, fins and such?
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I fillet them boneless and leave the skin on. Skin keeps it together and moist. Pull the skin off after smoking and them remove the grey/brown stuff, any fins left. It is nice and soft so this is easy work at this point.
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