SloMotion

This is what I got from a buddy who smokes a lot of fish:

- Clean fish, leave skin on filet.

- Brine fish for approx. 15 minutes per 1/2 inch thickness in a solution of 2-3 tablespoons salt to 1 cup water, 1qt solution for each 1 pound of fish. Add 1 teaspoon lemon per cup of water if you want to cut down on the 'fishy' smell. Rinse after soaking.

- Put fish on oiled rack, skin side down. Keep smoker temp low (150F - 170F) for first two hours then increase to 200F - 220F for another hour or so or until fish is cooked through/flaky.

He smokes a lot of walleye and does whatever the guys who smoke salmon do to their fish, whatever that is, so I guess you gotta' experiment.

I'll actually take silver bass (which are considered somewhat of a junk fish, but they're plentiful & big enough), filet 'em, place 'em on a regular Weber charcoal grill, throw the skins on the hot coals and close the lid. They're so oily, the skins smoke like crazy and cook the filets, .