Yes all of the above as long as it's not almost pure fat they smoke very nicely and not on too hot of a smoke or it will ruin the nice deep rich fat mixed with the meat. I do them natural with just a little bit of salt and sugar and they are also very good done wet brined in sweeter mixes.
Great for Hali/Ling/crab/prawn bait too just the way it is. Stays on the hook a long time for the bottom fish.
Another thing I use them for along with the fin collar meat around the head/gill area is my soup/stew/chowder/bisque broths. The richer fatty meat flavor from those areas adds a lot of great flavors to broths.
I just vac packed up some from my friends and my springs and kept some aside for a chowder for tonight to go along with some bbq spring.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.