I couldn't think of anything that would improve Grandpa's recipe. Its safe and probably just as delicious.

I think just freezing the fish is a bad idea. Freezing doesn't kill bacteria. It just puts them in a state of suspended animation. When you go to thaw them, you'll also thaw out active germs.



I would recommend picking up some whole lemon peppers. I buy mine from the spice shop around the corner from the Pike Place Fish Market. I grind them very course and roll the fish in them prior to smoking, but after air drying.


vince