I got home from work today at about 6pm and about 10 minutes later there was a knock at the door. It was a friend from the Village. "Hey Wade, I have just been fishing. You couldn't just smoke these for me could you?" What could I say? It had been a hectic day and I was imagining what that glass of wine I was about to open was going to taste like! Of course I said Yes. He opened the bag he was carrying and poured the contents into one of my stainless trays. Twenty minutes later they were filleted and in the dry cure Two hours later - waiting to go in the smoker They are currently cold smoking over Hickory and will be ready in the morning. I will post more when I take them out. With nearly 3 Kilos of heads, tails and trimmings I could not resist making stock. 10 x 400ml bags as a bi product I have labelled it with a short shelf life as it is fresh, unsterilised stock - however frozen it will keep for 6 months or so.