Offishial Business Outdoors

Couple weeks ago me and choodak smoked some of our yellowfin and they came out way to salty. Anyone have some braises or techniques of smoking they would like to share?

i usually dont add much to the fish, just smoke it out

I always smoke my with lots of brown sugar mix. I like it kinda sweet. Also brine it for a few hours too depending on the type of fish.

Yea i screwed us up. I think i doubled the salt on accident. ruined a lot of fish. =(

This one show carp but I work for all type of fish.

Fillet and trimmed off all fat. Brine in water, brown sugar, kosher salt, clove, and black pepper. I do about 2 gallon of water, to 1/4 salt, and 3/4 sugar
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Smoke em up w apple wood "or any wood you like", at 220 degree. Lightly coated the fish with your favorite smoke flavor rub. You can also add honey on it last hour or so if you like sweet smoke fish.
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Here after 8 hrs. This one is a trial run on carp. Other fish should not take as long.
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Here a pic of some trout I smoke up.
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Thanks oatums, that honey idea sounds really interesting