I smoke cubans and dominicans mostly. I like Montecristo, Romeo & Juliet, Punch, and Cohibas. Oh, wait! You want to know about fish!! Mostly trout. Rainbows in particular. I like them to be around 10-15" in size. Leave them whole. Brine them overnight in salt-water, white wine, teriayke, a little liquid smoke. The next day rinse them off and pat them dry. Coat lightly with brown sugar on a baking sheet. Sprinkle with cilantro, sweet basil, and parsley and a small amount of butter. Par-bake them in the oven just to melt the brown sugar into a glaze. Then smoke over hickory and alder mixture for several hours.Serve them cold or room temperature with the oldest (aged 2-3 years), sharpest cheddar cheese you can find and a glass of your favorite bourbon!! Awesome!!DB - I think you would have to treat saltwater fish just like any other fish as far as brining goes. Maybe buzzbomb will chip in his opinion on this. He seemed to be very knowledgeable about smoking fish and sausages.