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I got into a handfull of Kokanee yesterday and with a trip planed next week I should have enough to fill the smoker. Just wondering if I should leave the skin on or remove the skin. I've heard both ways from a few people, I've only tried skin off and can't complain about the taste.
 

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Last time I cooked some salmon, I did it "Salmon 3 ways"...

I did a skin-side-down pan sear on one, cornmeal breaded deep-fried on another, and a cold salmon salad on crackers for the other...

All were good... The cold salmon salad went the quickest, the deep fried was probably my least favorite, although it was still very tasty.
 

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I got into a handfull of Kokanee yesterday and with a trip planed next week I should have enough to fill the smoker. Just wondering if I should leave the skin on or remove the skin. I've heard both ways from a few people, I've only tried skin off and can't complain about the taste.
I'm looking to go snagging this weekend. Any suggestions on where to go?
 
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