What's for dinner?

Wow Nevada Ed ... big trout. Never heard of kokanee, how is the taste?
Being a land locked salmon, it has a mild salmon taste.
The meat can be a pale pink to a deep orange, depending on their diet, in lakes.
I liked the smaller ones smoked on the Trager with brown sugar, soy and a few spices
with the fillets wet brimed for 12-24 hours then air dried, before 2-3 hours of Hicory smoke.
I will BBQ any over 10" and the tuff skin protects them on "Flame ups" from their oils.
Black skin is ok, the meat will be protected, just peel off and de-bone.
My wife likes Tarter sauce or lemon juice on hers.
 
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