Whenever I mention that I am going to do a load of fish in my smoker I have people message me, asking how I do it. Some want to try smoking fish for the first time and others just want to compare what they do with my method. So, as I prepared a load, I took the time to take a series of photos. I show the big crock that I use stack the fish in as I add the Kosher salt, brown sugar and basil. I don’t ever measure anything, but in the photos, you can see the amount of salt, sugar and basil that I add to the fish. You can find this series of photos on the Fishing Magician Facebook page. This is basically the same process and ingredients that I have used for about 40 years. One thing that has changed in recent years is that I use Kosher salt instead of rock salt. I really think it improves the flavor. Also, after I rinse the brine off the fish and lay the fillets in the trays, I set up the smoker and start the heat. This gives the fish time to dry. The end product is great!