06-28-2019, 10:52 PM
[#0000FF]Of course you can smoke them if they are already filleted and skinned. Just be sure your racks are well oiled to reduce sticking. And since the fillets are thinner than a chunk of cross-cut fish they will get done faster...so watch them and take them off the smoke and heat when they are ready. (White and flaky with a bit of browning from the smoke.)
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[#0000FF]I have done other white fleshed fish like that...filleted and skinned. For a real yummy treat take them hot out of the smoker, put them right on a plate, dribble on some melted butter and lemon juice and pig out.
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[#0000FF]I have done other white fleshed fish like that...filleted and skinned. For a real yummy treat take them hot out of the smoker, put them right on a plate, dribble on some melted butter and lemon juice and pig out.
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