I am with Dave on this one. My dad was a butcher and many years ago taught me the process. I use rock salt and dark brown sugar. Two parts brown sugar to one part rock salt. Mix the salt and sugar well. Lay the first layer of fish skin down in a stainless metal or glass container. Sprinkle the salt/suger mix over it. Place the next layer of fish skin side up on top of the other layer and add more salt/suger mix. This dry mixture will bring out the liquid in the fish and in an hour or so the whole thing will be all liquid. Leave it in the brine in the refrigerator for 4-6 hours. Take the fish out of the liquid and lay out on paper towels. Wipe off the fish with a paper towel and pat dry. Place the fish on a cookie sheet or something like that in one layer skin side down and lay paper towels over the top lightly so as not to stick to the fish. Leave to dry overnight in the refrigerator. Smoke the next day using your favorite wood...I like alder. Smoke until the white goo comes out between the flakes of the fish or until the internal temperature reaches 140-160 degrees. You can use a meat thermometer for best results.

I often save the left over liquid and brush some on the surface of the meat just before smoking or just after taking it out of the smoker.

Remember that if you adjust the salt to use less like I do it may get moldy if left in the refer too long. I vacuum pack mine right away and freeze what I won't use or give away in a couple of days.

The other complicated recipes are fine but seem to me to be more of a marinated fish that is smoked. Like a teriyaki smoked fish. Some feel that the more ingredients the better the fish is but I like to use a quality piece of fish and follow my proceedure of handling it and I always get comments just like Dave does.