Comments on: How to Smoke Shad http://honest-food.net Finding the Forgotten Feast Wed, 23 May 2012 17:33:44 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: hank http://honest-food.net/fish-and-seafood-recipes/shad-other-bony-fish-recipes/how-to-smoke-shad/comment-page-1/#comment-10913 hank Wed, 27 May 2009 17:45:57 +0000 http://www.honest-food.net/?page_id=2043#comment-10913 The first brine is to leach out blood and slime from the fillets. The second is to extract moisture and add flavor to them. The first brine is to leach out blood and slime from the fillets. The second is to extract moisture and add flavor to them.

]]> By: Brady http://honest-food.net/fish-and-seafood-recipes/shad-other-bony-fish-recipes/how-to-smoke-shad/comment-page-1/#comment-10911 Brady Wed, 27 May 2009 17:19:37 +0000 http://www.honest-food.net/?page_id=2043#comment-10911 2 separate brines? Interesting, care to explain the reason? Can't wait to try next year. Here on the East Coast the Shad are long gone! 2 separate brines? Interesting, care to explain the reason?

Can’t wait to try next year. Here on the East Coast the Shad are long gone!

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