I haven't tried Cherry.
My sis has a smoker and we have just been using Mesquite for everything. I
remember as a kid eating smoked and dried Elwives. They used to dish them
out of the river in North-eastern Maine then cure them in smoke houses right
on the bank... so salty and yummy.

Any idea how to replicate that?

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Everything from fishing to Freaks
www.sprattoo.com
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"John Murphy" wrote in message
...
I read that the "nice" oils that are in the fish when it is fresh break
down into oils that are NOT so nice over time, even when frozen. Apparently
smoking or cooking prevents or retards that process.

I had some mack filets last summer that someone's wife had baked with some
tomatoes and then froze and it was pretty good even 3 months later. I
guess there is something to it. Be sure to vacuum seal, though.

Try the smoking them, too - they are really good, especially with cherry
wood chips.

Tight lines
John



sprattoo wrote:

I discovered the same thing myself this last year John
Mackerel are lousy in the freezer. When I unthaw them to cook them they
are almost unbearably fishy and just don't seem right. (sadly I have
about 10 in there that I'm just keeping until spring for bait now.)

however, after I make my chowder or what not that does seem to freeze ok.
Maybe it has something to do with the oils in them.