- Joined Jul 22, 2015
Looking at all these great post on smoked salmon and tuna has inspired me to smoke some up. I have some fresh Coho filets and some fresh Albacore tuna loins, but have but researching the Internet a bit and there seems to be mixed opinions on two things, could use some advice. First most smoke salmon pics I see are with the skin off, but plenty say leave the skin on....... Skin on or skin off? Second a couple of post say not to freeze the fish before smoke because is breaks down the meat a bit, some say to be sure to use frozen fish that has been thawed........ To freeze or not to freeze prior to brine and smoke?