Originally Posted By: Myassisdragon
Well this thread has sure made the saliva percolate and with a few extra coho to cook up, to the smoker we'd like to go - One issue however

All of these fillets have been skinned*, and de-boned* before vacu-packing and freezing. Has anyone here tried smoking salmon with the skins removed first? I would imagine a few adjustments in brine as well as times for soaking and brining are needed?

thx
Md


All my fish are skinless and boneless before going into the brine. It works great. I'll still brine for 2 days. Keep the temperature low at the start too avoid the curd.