I stay away from freshwater fish. Around Christmas I'll troll up a mess of smallish bluefish and Spanish Mackeral. Clean em up nice and get ALL of the blood lines out of the fillets, remove the skin if you can. Set in brine overnight( salt, brown sugar, bay leaves, peppercorns, dry mustard and Tony's). Wash em real good, put on smoker at 200 with some soaked chunks of what we call water maple. Bout 30 mins and it's done . Don't over do it. Flake it, add some green onions mayo and a touch of lemon juice. Throw it on a cracker with a slice of pickled jalapeño and wash down with a bunch of cold ones. Makes great Gifts, especially when you're a cheap fugg like me
