Martyn Catanach Posted December 8, 2018 Share Posted December 8, 2018 A cold smoke salmon question, having cured and smoked a side when slicing it there seems to be a 'grey' area running through the middle of the fish which is slightly tougher than the rest of the flesh, am I doing something wrong or do I need to change the cure/smoke to negate it ? 1 Quote Link to comment Share on other sites More sharing options...
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