Since it's a standard to keep the skin on when doing filets, I was wondering why not try it without the skin on a couple guinea pigs pieces, so I elected the two on the far right.
They came out just as I expected. Though no skin, they are holding together very well. This is basically my Salmon nuggets but in monster proportion. In a couple days, I'll break into one to try the flavor but as you can imagine, with smoke being able to attack all sides, it will be yummy.
Edited by cmayna - 8/25/14 at 8:52am