Old 04-02-2017, 11:06 AM
commuter boats
Senior MemberCaptains Club Member
Join Date: Nov 2008
Location: Southeast Alaska
Posts: 6,072

Originally Posted by 04keywest1720 View Post
In the brine?
Yes, there's a gentleman locally that smokes a lot of fish for clients but doesn't use much salt in his brined and his fish will mold in the refrigerator in four or five days, my preference in smoked fish is something that salty enough you can put in a backpack for four or five days and still feel good about eating it.
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