Big fish are cut into meal size pieces which can be thawed and recut to make serve sized portions for smoking. Always remove the skin on big game fish such as marlin and tuna prior to smoking. Big bonito, albacore, spotted and Spanish mackerel are cutletted and frozen for later use. While some of the fish mentioned are not known for their good eating quality, some will surprise the palate with their great taste when smoked. Bonito and slimy mackerel are the most obvious in this group but quite a few of the others will provide some great flavours once smoked.
Tailor tend to stay a little soft when cooked, but firm up well when served chilled.
Lots of other fish can be tried once the art of curing and cooking has been mastered just to see how they turn out. Snapper come up all right as do mullet and small Australian salmon. Basically it's up to the angler to experiment a little. Note also that this cooking technique can also be extended to chicken and lamb if required. The key with the fish is to keep them in absolutely prime condition after capture.