There are fish everywhere this week. Two friends have brought us salmon (had some for dinner, and now smoking and making gravlax with the rest of it), and someone gave us this striped bass. I forgot how striking (sic) they are. Stripes. Gonna smoke this as well.
Hey Lloyd, I was wondering if you could give us a little insight on how you smoke these little gems.
Later, Gary, Tin Roof Ranch
Gary,
For 6 lbs.salmon (filets, skin ON):
1/2 cup salt
1/2 cup sugar
1/8 cup soy sauce
-Chopped up garlic, ginger
-Marinate 45 minutes
-Put on rack with fan blowing on it until the surface of fish gets a light glaze (I left fan on overnite, but that may not be nec.)
–Rinse
-Bruno shreds garlic, ginger,not peppers and lays on top
-Smoke 1-1/2 hours at 175 degrees.
There are other recipes that have you marinate for 24 hours. (??)
-Let me know how it turns out.