Just for the heck of it about three weeks ago we were perch fishing and cought some sheep, white bass, and white perch, as you alwayse do perchin. We kept all three and smoked them when we got back to camp. We didnt brine them or anything, straight smoke flaver. Byfar the sheep head was the best tasting out of the three. I think soaking the sheep in salt brine over night it would be even better.