[Sca-cooks] Fish Soteltie

[Dunbar, Debra]

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When we smoke salmon, the skin seems to come right off the cooked fish.  How
about carefully removing the cooked salmon skin, then using it over the
other cooked meat?  It would actually be yummy and crunchy from additional
cooking, so it wouldn't matter if people ate the skin along with the meat.
Wrynne


> After I first posted, I was thinking that an overlarge sausage casing to
> keep the fish skin and meat separate might be a good idea.
>
> -M
>