Fish Smoking is truly one of the most delictable ways of eating game fish. You can smoke any fish, but the oilier ones like barracuda, yellowtail, salmon, and yes, even mackrel give the best results.
Smoking infuses the meat with the preservatives inherent in the smoke from hardwoods.
These have far too much pitch in the wood and will ruin the food. I have both. I prefer the taste from the hot smoker but the water smoker is much faster and takes less tending. To prepare fish for smoking, slab them, that is, fillet them but leave on the skins and belly meat with bones. Remove any scales and wash the fish thoroughly and allow it to dry.