Anadromous fish, (Salmon & Steelhead) make some of the best smoked fish known. The higher the fat content the better the fish for smoking. To achieve a fish that is flavorful, free of bones with great texture, preparation is key. Duane Inglin with FHN takes you through the process of prepping fish for smoking. Included is the ratio of sugar to salt for his dry brine mix, pin-bone removal and cutting your fish into appropriate size pieces.
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