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Another way to get blood out of fillets is to soak them in salted ice water. Fill a large bowl with ice top off with water, sprinkle some salt in (it doesn't take too much) put filets in. leave in the water for a few minutes and the water gets pink. Inspect the filets and repeat if necessary. I then freeze filets (in water) in a gallon zip lock bag with just a tad of salt in the water. Make sure the water is over the fish. This prevents freezer burn and you can keep fish for about six months or so this way.
You eat the spawners?
Nice Salmon Fishing On Deadman Basin a couple of weeks ago..(Image removed from quote.)And Final Product is Below:Smoked Salmon + Caviar:(Image removed from quote.)
Heck yeah as long as they aren't going rotten. When guys go snagging those are all spawners. Smoked spawner is fantastic.