Both recipes are fillets with skin on, pin bones in and scales off.
They were smoked at the same time on the same rack, skin down.
That's why it's so odd one is oily and the other is not.
Maybe I didnt rinse it enough or I should have pat it dry yet again after it rested.
I dont know that I want to smoke it skinless. It helps keep it together and store it. And I find there's some flavour coming in from the mud/fat line.
When I hear fishy taste, I hear the flavour I smoke fish for to begin with.
__________________
AA
Remember that you are unique... Just like everybody else
|