G
Guest
Guest
Accidently put this in the other forum, so I am reposting here>
/infopop/emoticons/icon_redface.gif Just cought some blufish so I filleted them (but did not skin them). Was wondering:
1. If you smoke the fish, do you have to skin them (ie scales are still on. Seems to me someone said if you smoke fish, you do not have to scale them as the fish peals right away from the skin.
2. How long do you cook them and at what temp?
3. I did some searches on brining but if someone has a quick brine or method, I would appreciate it.
I did a search on bluefish, and only found 1 thread, so I was wondering if anyone else has had any experience with them.
Oh, and this time, I will not play golf and will be sittint right by the Bullet door, just daring it to fall off again.
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Robert P Wagner
/infopop/emoticons/icon_redface.gif Just cought some blufish so I filleted them (but did not skin them). Was wondering:
1. If you smoke the fish, do you have to skin them (ie scales are still on. Seems to me someone said if you smoke fish, you do not have to scale them as the fish peals right away from the skin.
2. How long do you cook them and at what temp?
3. I did some searches on brining but if someone has a quick brine or method, I would appreciate it.
I did a search on bluefish, and only found 1 thread, so I was wondering if anyone else has had any experience with them.
Oh, and this time, I will not play golf and will be sittint right by the Bullet door, just daring it to fall off again.
--------------------
Robert P Wagner