K Dock Conditions 20 Feb

[kjackson]

Skin off. Except for suckers, I haven't scaled any fish for years - I just filet 'em out with an electric knife. No skin, no bones.

Thanks; I know where the next batch of whites are going. When I smoked the two I did just before Christmas, I left the skin on and used the same dry rub I would for salmon: brown sugar, salt, a little pepper, a little garlic and then air dried. The results were pretty good for flavor, but it wasn't quite what I was looking for. I'll try skin off and then play with the rub next time.