Lets talk fish for a minute. I LOVE cold smoked fish, one of my guilty pleasures. Has anyone had any success with "hot" smoked fish turning out good? I imagine it would have to be brined for at least over night (second thought would it turn it to mush)?. Any ideas on temps/time/woods?
I normally keep Northern Pike, Walleye, perch. Any other species around Midwest that are good?
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