Quote:
Originally Posted by Heavy K
Caught a mess of whitefish.
Just cleaned them and made filets. I wanted to try smoking them, BUT I removed the skin (out of habit).
Am I screwed for smoking them? I just read that you are supposed to leave the skin on. Argh.
HK
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We smoke lots of fish each year, filets with no skin. Turns out great for us and have never had a problem. Giver a shot, I think you will be pleased. No need for foil or anything. Just dry your fish well after brining, then let it sit on the smoker rack on the counter for a bit to develop a bit of a skin or tack on the meat before you smoke it.