Even an old dog can learn new tricks. Maybe.

After reading through this and some of the things referenced, I think I have learned a few things. I have always thought the "ugly white curd" was fat coming out of the fish. Although it has never bothered me, nor anyone to whom I have gifted much fish, I think I will try drying my fish a while.

I have taken the fish out of the brine. (in since this time yesterday)
It's in the fridge til around this time tomorrow, onto the racks and into the garage until Monday AM. Then into my too hot smoker for too long .

Pictures Monday. (but only if it's not butt ugly sawdust smoked looking )