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kevin

smoked fish....what kind is the right kind?

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i have heard of storing smoked salmon my whole life....all the stuff about it being one of the best winter food stores , plentiful and tasty. well we don't have salmon in Texas dang it and i'm way jealous! i have never heard of smoking catfish,bass,etc. for long term preservation, and have my doubts it'd work due to the different meat structure ......i guess my question is ; what kinds of fish ARE suitable for smoke preservation south of the mason dixion?

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Kevin, I am not familier with the fish down there. I've done carp (probably down there) and whitefish is common up north here. I did find this article about fish smoking that you mau find useful.

 

http://bbq.about.com/cs/fish/a/aa030400a.htm

 

It says any fish can be smoked and preserved this way, just fattier fish, like carp and salmon, take a better smoke flavor. I'll let you read the article and they can explain much better than me....lol.

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Bob leeper is right

 

and they do not last like salmon and trout etc. do

these also seem to take salting well over our southern fish

 

i think canning but we eat or freeze here not anyone canning bass catfish or crappie not that it cannot be done I just

have not eaten any.

 

so I am waiting for some news also

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