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Found 1 result

  1. Using frozen tailor

    It's usually considered that when you cook tailor that has been frozen it turns into inedible mush. If you have a smoker that doesn't have to be the case. Split the fish down the middle (like kippers) before you freeze them. Instead of thawing them out, put them frozen into a brine consisting of 1.5 cups of salt and 1 cup of brown sugar in 6 litres of water. Leave them overnight. Then open them up and let them dry until the surface goes sticky. Rub a bit of brown sugar on them and smoke them for 1 - 2 hrs depending on the size. Does anyone else have some ways of using frozen tailor?