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Suggest a better descriptionMix ingredients to make brine. Soak fish in brine for 2.5 hours or overnight. Rinse thoroughly in fresh water. Dry fish on racks until sheen (pellicle) appears. Spray cooking grate with non-stick spray. Smoke on low heat for 2 - 5 hours until internal temp is 175 degrees. Apple and Alder wood.
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Serving Size: 1 Serving (2137g) | ||
Recipe Makes: Servings | ||
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Calories: 860 | ||
Calories from Fat: 1 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 139.6mg | 5 % | |
Potassium 343.3mg | 9 % | |
Total Carbohydrate 222.4g | 65 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 221.8g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 860
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