Them some really nice gills Bob!
It's no biggie Bob, just messing with you...I will have some pastrami for you to try though. Might have to barter for a ride. I got too much fish in freezer as it is, need to eat more up. Did smoked wild turkey yesterday, it's tenderizing in the pot right now. Got 2 loads of salmon to smoke tomarrow..Can try to get some of them for you next week. They should still be around. I ju8st have not been after them until the kids came in and the wind forecast made the bay seem like a stretch. Daughter loves to fish and is very aggressive about getting the biggest or most fish!
Stop by Mark will be here all day. I owe you anyway for dropping off venny...I got some canned venny left, will hook you up with some and a hunk of pastrami.I can smell that smoker going over here, might have to walk over. Taking the grandson out for some eye's in the morning, hopefully nice after rain.
Isn't funny that out of the 2, the bottom feeder is the one that tastes best. Everyone puts down bottom feeders and the ones that feed on or near bottom are usually the best tasting.I thought they looked exactly like whitefish when we caught them. Found there was a slight difference (in the head area I think, been 35 years now) but big difference in taste.
A guy I knew that owned the old "grand motel" saved salmon eggs and would mix with elbow macaroni to dump as chum piles in the winter.That they did. Not uncommon to find them with a gut full of macaroni and say, who the heck is going without supper for these fish?
Yep....put em in right from fridge raw....225 degrees-4 hours. Some smoke permeates the shell and they always peel grate after running in Coldwater. Some get smoker than others. Not sure why but think they get cracks or shells thinner, who knows. But they are good and nothing to using an Xtra shelf while smoking something else. Here's after peeled..Pardon my dumb question. Those are just eggs you smoke. Like a hardboiled smoked egg? Are they pretty good. I don't have a smoker but have been thinking of getting one.
My bro and his wife are coming by to pick it up with some salmon tomarrow on their way to Augres to hang with relatives. I got it all boneless and pulled apart. He's just gotta add it to a crockpot with a little chicken broth on low. Can eat like us or make nachos, tacos, burritos, chicken salad etc. Got a full gallon bag of boneless turkey, about 8lbs....T
That is one good looking bird. Who are you smoking all that for Ralph? Must be having in half of Essexville for that party!