Well i got brave and did a full cold smoke on some trout, theywere 5 1/2 and 6 1/2 lb fish and in really great condition.
Only did 6 hrs in the brine and then sat in the smoker for 13 hrs before being taste tested
After the 13 hrs it was still a little "raw" right down by the skin so I remembered in a utube video I watched (while doing some research) that they skinned the salmon first, so I did this and let her smoke another 4 hrs.
So you know how it goes.... all the other bits are residing with someone else now and they all loved it.
Was going to do a few shots finished in the smoker etc etc but it was dark and I was on shift hrs, soo it got vacuumed and distributed before I realised what I had done!
Heres a shot of it sliced