Bonneville WF - finally got 'em!

[SkunkedAgain]

Thanks for the report Scott, I've really been wondering how you did... sounds like you did well again... congrats... I do like smoked fish, but now I'm not in the office everyday I don't get it all used up as fast... (My co-workers used to help me get a batch taken care of pretty quick) Do you have a way to preserve it if you need it to last for awhile? Does it still taste good if you freeze some smoked fish and use it later? Wish my wife would eat fish, but she won't even try it... I did get my daughter to try perch the other night and she didn't mind it... I think that's the first time she tried fish with an open mind, so hopefully I'll have someone else who enjoys it... I really like fish, but since I've been the only one in the family I don't get to eat it very often so I usually just catch and release...

How do you prepare your whitefish to smoke? Do you use the brown sugar and salt type brine? I started using Pat's cat spice recipe dry rub on most things lately so I don't have to go through the brine mess and I've really liked that, but I miss the brown sugar flavor on whitefish and trout... Does a dry rub of brown sugar and salt work so you don't have to soak them? I need to broaden my smoking ability so looking for some good ideas... Thanks Jeff