I use a variation the above recipe Shawn has linked, except just mix the ingredients in one cup of warm water with one cup of Soy or Teriyaki sauce, and leave out the ginger.

Cut the pieces in strips of about 1/2 inch after removing the skin from the fillet.
Brine for about 45 minutes to an hour.

Air dry the cut strips for a couple of hours to overnight. If I go overnight I usually put the trays in the fridge.

Smoke about eight hours in a Big Chief or until the strips are pretty much like jerky.

Some folks like it smoked really hard, others a bit moist. so experiment the timing to determine what makes the most desirable for yourself and family/friends.