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When smoking any fish I leave the fillets uncovered in the fridge overnight, same idea as hanging in the breeze. Never get that jelly that forms when the excess liquid cools down after smoking.

Try it in a Thai Curry. My fav is Asian Home Gourmet "Thai Green curry" 1 packet of sauce, 1 tin of coconut milk, slivers of carrots, beans, peas, baby corn, 1 sliced onion, prawns and cubed Kahawai