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At the end of last week a local fisherman dropped me round a Trout and a Grayling that he had caught to smoke. Grayling was a first for me but it is part of the Salmon family so I gave it a go. The Grayling seemed to be a decent length however it is a very slender fish and so once split the fillets were quite small. Once cured and smoked they were even smaller due to the water loss and so there was relatively little to slice. In order to get what I could I tool fill length slices rather than using the usual "D" cut.


The resulting fillets looked good and the flavour was good too.


The trout tasted good too.

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