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<blockquote data-quote="NodakBuckeye" data-source="post: 366226" data-attributes="member: 714"><p>Well, if you ever get into them again, keep a few. I gutted, scaled and left heads on. Brined for about 8 hours dried and smoked to about 160. Not greasy at all and meat is white-pink and if you like smoked trout or salmon, you will like tulibee as they are whitefish and member of the salmonids.</p><p></p><p>I wish we had kept more than the 20 or so we kept as we were a little skeptical about the idea and did not go nuts keeping but we caught over 50</p></blockquote><p></p>
[QUOTE="NodakBuckeye, post: 366226, member: 714"] Well, if you ever get into them again, keep a few. I gutted, scaled and left heads on. Brined for about 8 hours dried and smoked to about 160. Not greasy at all and meat is white-pink and if you like smoked trout or salmon, you will like tulibee as they are whitefish and member of the salmonids. I wish we had kept more than the 20 or so we kept as we were a little skeptical about the idea and did not go nuts keeping but we caught over 50 [/QUOTE]
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