You cannot keep dollies off your line in some rivers in Alaska.

Mike B. Try a wet brine in a cooler filled with ice water. Double the lemon juice. All the salt does is cure and firm up the flesh. You need to
get something into the fat layer to neutralize the strong fishy taste that comes from the fat. You can even soak the fish in Milk for 5 or 6 hours. Oil pack works well once they are smoked for storage.
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Liberalism is a mental illness!