Five Easy Steps to Cisco Nirvanna

[DocHoliday]

Step 1: Catch

http://www.michigan-sportsman.com/forum/picture.php?albumid=746&pictureid=7287



Step 2: Clean

http://www.michigan-sportsman.com/forum/picture.php?albumid=746&pictureid=7285



Step 3: Brine

http://www.michigan-sportsman.com/forum/picture.php?albumid=746&pictureid=7286



Step 4: Smoke

http://www.michigan-sportsman.com/forum/picture.php?albumid=746&pictureid=7290



Step 5: Enjoy

http://www.michigan-sportsman.com/forum/picture.php?albumid=746&pictureid=7291

It doesn't get much better than this! ;)

[GOTONE]

Those look tasty but I don’t think will have any safe ice to get some more it is time to get the boat out

[DocHoliday]

Those look tasty but I don’t think will have any safe ice to get some more it is time to get the boat out

yep I agree. Ice wont be safe any more down here and I have to wonder about the ice on Higgins.

[koby]

thanks for the pictorial

i didnt get a chance to fish for them this year.

they are REALLY delicious if smoked properly....and from the looks of it you did it right

when i smoke em, i use a probe thermometer in the thickest part of the biggest Herring and pull em all out when the temp hits 145

nothing worse than a smoked fish that need to be rehydrated...like a lot of garbage youll find at various stands around the state

good job Doc

[Clinch]

I notice the first pic says 2/18 as the date. The cleaned fish pic was from 3/8. Did you freeze them then clean them or clean them then freeze them?

[DocHoliday]

I notice the first pic says 2/18 as the date. The cleaned fish pic was from 3/8. Did you freeze them then clean them or clean them then freeze them?

The batch from 2-18 was cleaned and frozen then thawed on 3-6 and added to the last batch caught on 3-6 and all went in the smoker at the same time on 3-7. If that makes any sense.

[Formula31]

What is in your brine?:help:

[DocHoliday]

What is in your brine?:help:

2 cup soy sauce
1 cup water
1 cup dry white wine
1/3 cup sugar
2 TBS noniodized salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp tobasco sauce

This recipe works well on most all fish. I use it for salmon a lot. When I make venison jerky I substitute red wine for the white wine and that tastes good.