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Old 05-08-2010, 04:52 PM   #5
Chef Jim
Babbling Farker

 
Join Date: 02-07-10
Location: Tequesta, Florida
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I've just started smoking fish. Personally, I light the tail and suck through the lips. Tastes better that way.

Now, I like to use the brine method with just a little Kosher salt, overnight.

The seasoning would depend on the type of fish, but I just add a little EVOO and some spice and through it in the box. It's done when It flakes apart, or has turned a uniform color. Opaque, not translucent.

Easy man!
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