Kokanee!

[3nails]

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[3nails]

 Firing up the smoker right now to prepare for another canning day.

[Dan-o]

WOW!

Nicely done!

[Blacklab]

Outstanding!! Good eats for sure. 👍🥃😉🇺🇸

[3nails]

 Prepping the smoker to give the fish a light smoke flavor to be canned. I like to get the smoke rolling before I add the fish to reduce the chance of it cooking beforehand.

[3nails]

 Now that the smoke is going good I added the fish. About 40 minutes at 180 degrees will warm the fish enough to easily separate the skin from the meat. Doing this now so I'll update as I go.

[rasbo]

Nice,I want to try canning it

[3nails]

 Forgot to add the pic of the fish laid out on the racks.

[3nails]

 With the smoking process done it was time to pull them out.

[HUNTINCOUPLE]

Beautiful!

[3nails]

 Next step pull the skin off.

[3nails]

 The next important step is to remove the fat on the back. It can foul the flavor of the meat if not removed.

[gasman]

Hell yeah....... Vot few on the home lake a few weeks ago, but have not been back, in a few week's.  Seen some nice 18-20 inches come out of the lake while i have been away 

I so want to hit Rosavelt Lake, nice kokes coming from there too.......

[3nails]

 Removing the bones.

[3nails]

Hell yeah....... Vot few on the home lake a few weeks ago, but have not been back, in a few week's.  Seen some nice 18-20 inches come out of the lake while i have been away 

I so want to hit Rosavelt Lake, nice kokes coming from there too.......

I can't imagine the stress of having an 18 to 20" kokanee on! I pout when I lose a 14 incher.