misfish

Lived in Etobicoke. Fished all the local huppla spots.

https://www.accuweather.com/en/weather-news/state-of-emergency-declared-for-8-counties-surrounding-lake-ontario/70008326

I hear it can be crazy busy there with anglers. Something like the Ganny. LOL

Awesome game last night. To come from a long double over time win and win like this last night,,,,,,,,,,, Awesome.

LOL Co-workers sure gobbled it up at lunch time. LOL

WOW. Now that's how you enjoy retirement. Very nice

Yup it looks stuck.

Sweet job .

Purdy birds. I go to see my first Bald eagle this spring here. And of course,no camera.

It was around 6 or so hours. I had the smoker tucked away, so it got good heat and out of the wind.

It was actually dry Doug. And as far as sweet,not even close. Will make for some nice white fish salad sandwiches.

You home alone Albert? LOL Glad it all worked out for ya Glen. Did ya get the bear?

All done Will not say wet is best, I like the dry better, but still yummy yummy to the tummy

Sampled off the top rack. OMG

YUK LOL

Up at 5 am,pull from the brine,let dry for 4 hours. Into the smoker they went. Going with 3 pans. The fly hatch is on now, that is what they are eating.

Do you put it in the fridge,or just let it air dry ?

Step 1 and 2 are completed Got me my fresh fish this morning. I like to snap the neck to bleed out as you know. Well I snapped the first one a bit to much and took the head right. LOL So had to keep him in the net in the water. Also had to net the 2nd one with the other fish in the net still.LOL Hey Terry look,double header. LMAO. Home,cleaned and in to the brine. Apple juice,brown sugar,salt and a whole bottle of syrup. Put 2 plates on top to hold the meat down in the brine. Both fish are in the brine. CO-Workers will be happy happy next week.

Oh,I am going to go with 2 lt of water and 2 lt of apple juice. 2 cups of sugar and 2/3 cup of salt. I got the smoke down to what I like. Just want to mix up the mix..

Doing it with dry,I found it was always quick to pellicle . I have seen where they let it go for 36 hours after removing from the brine. Almost like jerky before hitting the smoker. I,ll let you know how I make out. Have yet to do a wet brine, as my dry mix has served me well so far.

Thanks Smitty Would you use the brine for 2 batches,or make fresh ? Also to add to that,I want to do salmon 1st then want to do white fish 2nd.

I rinse my fish after I use a dry mix,but do you guys rinse after a wet brine ? Also,how long in a wet brine? 24 hrs ? Thanks

Rumors that Spezza going back to Ottawa,,,,,,,,,,,,,,,,,,,,,,, Get the parade ready 2020,,,,,,,,,,,,,,,,,,,,,,,

Will it tow yer boat ?