Alan S wrote:

> I caught some King Mackerel and Shark last weekend and would like to smoke
> some of it. Any good suggestions? What wood is best for smoking fish?
>
> Thx,
>
> - A -
>
>
>

I'm a big fan of alder for fish. Second choice would be
apple or cherry. Lighter smoke flavor is the way I do
it.

I like shark cooked to about 140-145 F internal. As high
as 150 F is OK. I have a few dinner guests who like it
cooked a little longer than I do.

Good luck with it.

--
Reg -*- email: RegForte at oy dot com -*- rm -rf /bin/laden