Smoked Salmon Fillets - Harder Outside, Stinky Inside?

[BC-Smoke]

Hi everyone, first post and first season smoking my own fish..

researched quite a few recipes which resulted in some excellent 'indian candy' from fresh sockeye cut into little pieces...was very happy how they turned out.

went onto an entire fillet and my first batch tasted great but had that albumen forming a little too much so I decided to dry my fish a little more for the next batch...

heres where it went south...

my next batch to go into the smoker cured great and as I smoked them had that really tasty red colour and I thought I eliminated my 'white booger' albumen problem until i noticed a smell...this smell was so distinct like an eggy, oily, off  fishy smell that was unlike anything I had ever smelt from smoked salmon...it was on the inside of the fish when i cut it open and I really couldnt find anything on the internet about this...my temp and brine recipe remained the same...I actually smoked a dry and wet recipe and they both developed the smell...any experienced smokers advice n knowledge would be a great help...that smell was terrible

[KyNola]

Excessive albumen forming is a result of smoking the fish at too high of a temperature.

As for the smell, I noticed you said you were going to "dry your fish a little more".  How did you dry it?
If the smell was as off putting as you described it sounds as though the fish may have spoiled.  I wouldn't risk it but that is just my personal preference.  Someone will come along with better advice for you.

[Salmonsmoker]

What was your drying time and temperature while drying, and also your smoking temps and times? Skin on or off?