[Sca-cooks] smoked fish

[Georgia Foster]

Works best with fresh-caught-through-the-ice fish

I generally use apple wood chips.  I add some sliced apple to the chips, and 
a clove and a cinnamon stick.  Soak the chips, fruit and spice for about an 
hour or so.  Set up the smoker.  add the smoke blend to the pan and smoke 
fillets of 1/2 inch thickness for 20-30 min.  I use Mackinaw Trout when I 
can get it because Rainbow flesh is too soft.  Bake the smoke fillets for 
another 20 min just to make sure they are done through.  This ensures the 
fish is done, but without overpowering the fish flavor with smoke flavor.

Enjoy

Malkin


Jo (Georgia L.) Foster
jo_foster81 at hotmail.com

Never knock on death's door........ Ring the doorbell and run. He hates 
that.