I have some fresh frozen whitefish that I would like to smoke and I am wondering if I have to scale the fish first before going on the smoker. I usually leave the skin on the fish because it holds everything together while smoking, and remove it after the fish has cooled. It's no big deal really; but it could be one step I could skip (scaling the fish). The fish is filleted, not whole.
Any feedback or comments would be appreciated. Thank you
Greg
Any feedback or comments would be appreciated. Thank you
Greg
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