Kosher salt is not iodized.
Try non iodized salt instead of Kosher.
Measure your salt by weight rather than volume.
Tom
Kosher salt is not iodized.
Try non iodized salt instead of Kosher.
And why did I know you knew that? LOL Dang grey hair.
Oops, I forgot that Kosher is also non iodized. My bad.
I personally like to leave it on mostly because no matter how good I spray the grates with non stick pam the dang fish still sticks sometimes. I would rather the skin come off than have my filet fall apart and down into the smoker. Also I think it protects the fish from any spikes in heat like when the chips flare up in a little breeze or something. I just peel it off right before vac. sealing. It is also much easier to peel it off than to have to cut it off. Especially if it isn't a huge fish. Trout are tough to filet good in my opinion. I do it anyway. I actually used to just steak my trout without filleting. You do end up with a bit more meat but the bones are a pain that way..
timbejet, I have smoked a couple of batches so far and have left the skin on. Do you have advice on the benefits of either way?