Did a little fish smoking today. Rainbow trout, Sockeye, and Bluefish. Made a brine of soy sauce, water, brown sugar, salt, powered ginger and garlic powder. I brined it for 10 hours, rinsed and then let it dry for 6 to form the pellicle. Smoked it at 200 degrees over apple for four hours.

When it went on.

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As presented for dinner. L to R - salmon, bluefish, trout with a little cheddar and gouda and crackers to have it on.

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