after brine/ rince pre smoke.. and the 4 hr low and slow temp 125/132* I think it was good but a fisherman's daughter says it's fishy.. well da!π€£π» top fillet is garlic and pepper , lower is the same with some creole ( heat) . add in some club crackers with cream cheese and top with smoked salmon. delicious!! I don't think you would want to eat this fish any other way.. pre frozen. Im gonna have to do work and catch a fresh one.