Choose fresh, firm fish
Clean, gut, and rinse the fish
Pat the fish dry
Brine the fish in saltwater or a dry salt mix
Rinse off excess brine if needed
Dry the fish until a tacky pellicle forms
Preheat the smoker to a low temperature
Use mild wood such as alder, apple, or cherry
Place the fish on smoker racks or a grill grate
Smoke the fish until it reaches the desired doneness
Keep the smoker temperature steady
Check for flaking and internal doneness
Remove the fish from the smoker
Cool the fish before serving or storing
Refrigerate leftovers promptly