Looking for suggestions smoking fillets

Discussion in 'Fish' started by whiteyball, Jun 14, 2014.

  1. whiteyball

    whiteyball Newbie

    I have a ton of white bass fillets they're not bad but some have a little too much fishy taste for me.  I experimented with a few soaking them in soy sauce for an hour then smoked  them hot at about 250 for 2 hours with cherry wood (didn't have much time).  They actually turned out pretty good but I'm sure there is room for improvement. Any suggestions would be appreciated.
     

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