The fish pictured above is about 6 lbs after being gutted. This is going to yield 2 - 12 oz filets with the skin and about 110 oz without the skin. Start by turning the fin side towards you and make a cut along the gill at the head of the fish. Next make a small cut down the fin line from the head to the tail. Continue from the head following along the ribs to the center bone. Once at the tail completely cut the tail free. Follow with the tip of your filets knife along the ribs to the bottom of the fish.
Smoked Tomato and Mushroom Risotto
Before and After
We smoked hes tomatoes and mushrooms about 30 minutes on heavy smoke at about 200 degrees F look closely at the tomato, it was long enough that the skin is starting to peel away from the flesh of the tomato. This is what you want! This keeps you from having to blanch the tomato, thus partially cooking it, in advance of smoking, which would further degrade the flesh. I like the tomato to be fully intact when using it in this manner. All we are trying to accomplish is to impart smoke flavor and have enough heat to cause the skin to peel.