Quote:
Originally Posted by sinkerhead
I always fillet them and then cut each fillet into about 4 pieces. Some folks smoke the whole side, but i would imagine it is kind of difficult.
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I have had the best success cutting sectioning the fish in at least two pieces. For sure, I sepparate the tail section from the areas of rib meat. If the fillets are of sufficient thickness--relative to pakaging, serving size, and smoker set up--I prefer to section the rib meat into two to four pieces. Sectioning allows you to pull the thinner tail sections first, followed by the center cuts, ending with the collar sections.