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Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

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This is a method of dressing small fish without slitting the belly open. Instead, a small cut is made across the bottom of the fish, close to and behind the gills. The gills and innards are pulled out and the body cavity is washed thoroughly with cold water. (A hose with an adjustable, pistol-grip nozzle helps do a good job.) After gibbing, the fish can be hung on a rod, running it through the mouth and out the gill, or vice versa. They can also be hung by pushing the rod through the eye sockets. In either method, it’s best to leave a little space between the fish.