I have a ton of white bass fillets they're not bad but some have a little too much fishy taste for me. I experimented with a few soaking them in soy sauce for an hour then smoked them hot at about 250 for 2 hours with cherry wood (didn't have much time). They actually turned out pretty good but I'm sure there is room for improvement. Any suggestions would be appreciated.
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6/14/14 at 11:31am