[Legend075]

Not sure what you do with your fish but here is my gramp's recipe for smok'n em:

Smoked Fish
Clean and soak overnight in Salt Brine increase ingredients for more than one Salmon.

1 C Sugar...either prefer brown
1 C Salt (Commercial type Coarse Ground)
1 Quart Water

Soak, overnight, rinse in clear cold water, and place on rack to dry off for a couple hours.

Smoker: Use wood chips of your choice.. Hickory, Chipolte, Apple, or other. Light and let it reach about 160 degrees. Spray grills with oil, or wipe so fish does not stick to grills. Takes about four hours. Keep adding chips for constant heat.

This can also be done on a Weber grill. Takes a couple hours, and you must turn every 1/2 hour.

Some fishermen put this in the freezer for snacks during the winter. We never stored it.

There is also a pickling brine that makes Salmon like herring if you would like that.

Thanks Karen I will have to give it a try sometime but both fish were release. The only fish i take are the rainbows / steelies in the 3-5# range and everything else bigger gets thrown back. I will only take a brown for its loose eggs.

This is a good eater size anything bigger back to the small pond.