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08-24-2013, 11:09 AM
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#1 |
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Senior Member
Join Date: Aug 2013
Location: San diego
Posts: 166
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Well I only have a few cause I smoked the rest ate some then made jerky. Still have a ton smoked and canned. Just want some different fish in the freezer. That's all. Rather use herring but they are hard to come by down here it seems
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08-24-2013, 11:51 AM
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#2 |
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Senior Member
Join Date: Aug 2013
Location: San diego
Posts: 166
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Canning and or smoking them is the best. Canning u save the precious oils I would post a picture to show how beautiful it is canned but I haven't figured that part out yet. Duh lil help on pic uploads.
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08-24-2013, 12:30 PM
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#3 | |
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Senior Member
Join Date: Sep 2012
Location: San Diego
Posts: 732
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Quote:
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08-24-2013, 12:40 PM
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#5 |
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Senior Member
Join Date: Aug 2013
Location: San diego
Posts: 166
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The bellies are the lighter ones the top shelf is smoked. I'm willing to share!
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08-24-2013, 12:46 PM
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#6 |
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Baitless on Baja
Join Date: May 2013
Location: Vista California, Gonzaga, San Quintin, Asuncion, Mag Bay
Posts: 4,250
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That is some mighty fine eats you have there!
__________________
http://www.mako-ville.com Home 760-630-4470 Cell 760-520-2514 YES YOU CAN |
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08-24-2013, 12:56 PM
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#7 |
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Senior Member
Join Date: Aug 2013
Location: San diego
Posts: 166
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Indeed! My favorite rt now is making salmon burgers mm tasty!
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