If Salmon I like Gravlox and then just very lightly smoke it. Or a Maple & Salt brine for a few hours and smoked until just dry. Other fish like Sturgeon, Mackerel, Catfish get brined and smoked longer till partially dry through out. After a couple of hours start sampling a small piece to see if it is to your liking. Warning if you have a beer and maybe bagels or crackers for each sampling you may not have much left by the time you reach perfection.
FatCity yes I liked grilled best but smoked for storage or snacking.
"When you disarm the people, you commence to offend them and show that you distrust them either through cowardice or lack of confidence, and both of these opinions generate hatred." Niccolo Machiavelli
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