[Sca-cooks] smoked fishies

[Seton1355 at aol.com]

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> Yeah, if you can tell me where I can get some? Preferably smoked as
> a preservative and not just for flavor.

I don;t know the Texas markets so I;d suggest WilliamsSonoma.com.  They are
expensive, but they have stuff



Hmmm. And I imagine that the "smoked sable" you mention is a fish,
> right? Not the animal raised for it's fur.

Yes, Sable the fish... It had a light, almost yellow flesh and it was "wet"
and VERY salty.  (as opposed to the smoked salmon that was very dry,