Went to Maine this past weekend and did some ice fishing. Got some salmon and trout fillets, (touge as the locals call 'em).
Never smoked fish before, so I'm clueless. Reading the forums has me more confused on how to proceed.
There not very thick, so does that affect the time in the brine?
Thanks in advance for any info.....
Never smoked fish before, so I'm clueless. Reading the forums has me more confused on how to proceed.
There not very thick, so does that affect the time in the brine?
Thanks in advance for any info.....