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Discussion in 'OGF Member Service Directory' started by fishsmoker, Apr 15, 2008.

  1. fishsmoker


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    I have 20+ years of smoking fish. My specialty is steelhead, salmon and other trout. I have also done catfish, halibut, chilean sea bass, and smallmouth. Pheasant smoking is available also. For more info contact Larry at 330-753-4453 or message me.

  2. sharon time

    sharon time

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    I brought home some king salmon form New York this fall. I vacumn sealed it, then froze it. Can it still be smoked? I only have maybe 15lbs.
  3. Toxic

    Toxic Defensor Fortis

    Rating - 100%
    4   0   0

    Where are you located? How about a price list?
  4. HappySnag


    Rating - 100%
    3   0   0

    sharon time -take them out from freezer put them in refrigidare or put them in cold woter if they tha sqeese the woter out with hands put them in container put salt,sugar,black peper,kajan peper,sweet paprica,garlick powder,soy sose and any spice whot you like,one filet 2tea spoon salt,caning salt,2tea spoon sugar and put them in refrigirator over nite next day you can smoke,ater 4 hours you can eat them hot rest fish let cool of in smoker next day take them out let them air out for day and than you can vacum seal them,they be ok for 2 years.

  5. Toxic

    Toxic Defensor Fortis

    Rating - 100%
    4   0   0

    Just wanted to say thanks to Fishsmoker for the samples. He did a great job on them. Some great eating. If you want your fish smoked, I highly recommend him.