Quote:
Originally Posted by Broad Bill
Delicious looking Dan, smoked anything done right is incredibly good. I imagine doing it with ling prolongs the shelf life too, yes?
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I still treat it as fish .
We keep a few in the fridge to eat .
tracey also makes a fish dip, with the fish , cream cheese, mayo, scallions,garlic ,Lea and perrines,Lemon juice , S&P. On ritz crackers it’s INCREDIBLE .
Rest get chamber sealed and frozen till used .
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ling tastes great , but for my tastes it’s always just too soft fleshed .
Smoking it takes it from being soft and really tightens it up to be a much more solid flaky fish .
