Smoked bass and bluegill

[mrmotorcycle]

Yeah----Gill Fillets are usually so thin I like pan frying them better anyway.

Now Smoked Bass Fillets have a little more Heft to them.

Bear

I take sunnies and

Nice little bucket of Bass Fillets.

If those were mine, I'd Pan fry them, but that's up to you.

However just so you know by the time you get the Internal temp to what you want, the thin outside edges will be crisp, maybe even leathery, much like the outside edges of some of the thinner pieces in my links I gave you in Post #10 above.

Not a Big Deal---Just letting you know.

Bear

 

[mrmotorcycle]

Oops. New to this forum. I take sunny and crappie filets (no skin), dry brine with brown sugar and kosher salt, just like I do with salmon, quick rinse, pellicle dry, then put on a piece of non stick foil.
Cut the foil just slightly larger than the fillets. I stack fillets on top of each other in a pile, they will smoke together like natural meat glue. That way they don’t dry out like fish jerky. Maybe 5-6 fillets together, depending on thickness. Amazing flavor.