Re: Smoking recipes
Yes, just head andd gut the porgies and then brine the whole thing. You can cut off the fins with scisors if you want also. I like to brine them over night. But like Lief said in his post, very important to take the fish out of the brine, dry them or rinse them off and then let them air dry for at least an hour before you put in the smoker.
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