I just finished a batch of smoked tuna bellies. Jeebus Farking Christo are they gooooood. Recipe? same as salmon.

I would love to get your smoked trout recipe Dave! That trout you brought me was incredible! Every time I attempt it, it doesn't come out even close!

Tuna bellies...yum

All my smoked fish methods are essentially the same - except for time.

I bury fillets in a mix of salt and brown sugar. Usually about 2 parts salt to 1 part brown sugar. Time depends on thickness of fillets and if previously frozen or not. For a big coho fillet, never frozen, about 2 1/2 hours. If thicker - longer. If thinner less long. If frozen previously cut time by 1/4.

Rinse VERY thoroughly. Put in fridge overnight. Smoke in Big Chief two pans of fresh apple 8-15 hours. Check regularly. Remove when still a bit moister than you like. It will dry out a bit when cooling.
For primo glaze mix a few ounces of crown with as much brown sugar as can be dissolved. Brush mixture on fish three times during smoking.

Mmmm...I think the Crown and sugar is the secret

Fish on...

Todd

Crown? as in "Crown Royal?"

Yep.