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Yeah, I don't like driving very far myself... That's why I don't make it down to Utah Lake.... I do think I prefer snow to traffic though so I'm okay to cross the canyon as long as it's not bumper to bumper and I only passed a few cars both ways on Friday so it wasn't bad... Today coming to work, now that was a different story..... Seen more cars off the road through Sardine than I passed all together the other day... Then the traffic around Ogden was lots of fun... Looking forward to the ride home... Later J
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Those whitefish are really great smoked. I just fillet them, leave the skin on, and then carefully take the rib cage off with a standard fillet knife. Removing the "sides" or fillets from the fish is easy with a good electric knife. I ain't skilled enuff to use one of them fancy 'lectrics to do the rib cages. I just use a standard fillet knife. I also don't cut out the flesh bones if the fish is for my family. If I'm smoking some to give away, I will cut them out. Otherwise I pull them out when I take the fish off the smoker. If you run the flat side of your knife blade over where the bones are before you smoke them, they will usually stand out pretty well once you have applied heat and smoke since the meat has pulled away from the bones. Then you can yank 'em out and enjoy.
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Thanks for those tips, I wondered why some of the fish have the Y bones sticking out and others don't. Maybe I've been roughing them up and not known it. The electric sure cuts the rib bones a lot easier, but I can't do as clean of a cut as a hand knife and I cut off little knobs off the edge of the spine. . So it's a tough choice except the rib bones have been so tough lately I can't hardly cut them by a hand knife. Thanks again. J
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