12-10-2012, 05:58 PM
[cool][#0000ff]Aha. I had you figured as someone in the know...maybe a "local". And I did take this pic of you as we were coming back in.[/#0000ff]
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[#0000ff]As I understand it, the boat Adam and Tonya used was the property of DWR locally, to use for research...during suitable conditions. Definitely not something I would want to be in to make the run to Gus Rich Point with us in "iffy" weather. Tonya is a tough girl but I understand that the ride back across the bumps just about finished her off.[/#0000ff]
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[#0000ff]I am attaching a PDF file of a writeup I put together for a couple of other guys...by request...detailing my method for smoking trout and whitefish. I have no quarrel with folks who like to soak them in a salty brew for a long time before smoking, but I do more of a pre-smoking "rub" and then let the fillets sit for an hour or so at room temp before smoking. As you will see in the pictorial, I use sea salt, white sugar and brown sugar in the rub...with only enough salt to flavor it a bit. I don't salt for long term storage. Doesn't last very long.[/#0000ff]
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[#0000ff]After the salt and sugar draw out moisture and form a glaze on the fillets, I sprinkle on my spices and pop them in the smoker.[/#0000ff]
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[#0000ff]I smoke catfish almost to jerky, but trout and whitefish are better if they are taken out while still a bit moist..."poor man's lox".[/#0000ff]
[inline "MARINA ACTION.jpg"]
[signature]
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[#0000ff]As I understand it, the boat Adam and Tonya used was the property of DWR locally, to use for research...during suitable conditions. Definitely not something I would want to be in to make the run to Gus Rich Point with us in "iffy" weather. Tonya is a tough girl but I understand that the ride back across the bumps just about finished her off.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]I am attaching a PDF file of a writeup I put together for a couple of other guys...by request...detailing my method for smoking trout and whitefish. I have no quarrel with folks who like to soak them in a salty brew for a long time before smoking, but I do more of a pre-smoking "rub" and then let the fillets sit for an hour or so at room temp before smoking. As you will see in the pictorial, I use sea salt, white sugar and brown sugar in the rub...with only enough salt to flavor it a bit. I don't salt for long term storage. Doesn't last very long.[/#0000ff]
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[#0000ff]After the salt and sugar draw out moisture and form a glaze on the fillets, I sprinkle on my spices and pop them in the smoker.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]I smoke catfish almost to jerky, but trout and whitefish are better if they are taken out while still a bit moist..."poor man's lox".[/#0000ff]
[inline "MARINA ACTION.jpg"]
[signature]