Ambrose
I have no desire to reduce the fat!
Fat is where it's at! Our king salmon is extremely fat, especially the bellies. Kippering is the better way to go maybe for them.
The cold smoke was just to add the smoke to the fish, not to dry nor cook it. It adds a lot IMO as long as you keep the amount of smoke down.
Silver salmon (coho) is often considered the best gravad species.
What we generally term cold smoking fish produces a very dry, hard product, like jerky. pak is the king of outstanding cold smoked fish.
Sorry, that spare spool went away.
art
