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Message: <blockquote data-quote="NodakBuckeye" data-source="post: 366226" data-attributes="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</blockquote>

Sale Benelli 20 ga.
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