Smoked Bluefish

http://www.stephencooks.com/2005/09/smoked_bluefish.html

This is a three-step process (brine, dry, smoke) which takes all day, so you have to start early!
4 sides (fillets) of average-sized bluefish (5 - 7 lb of fillets).

2 qts water
3/4 C kosher salt
3/4 C sugar
1/4 C soy sauce
2 bay leaves
zest of 1 lemon
2 sprigs fresh dill, chopped

Mix brine well in a glass, porcelain or plastic container large enough to hold the fish meat and the brine. You have to stir for about 10 minutes to dissolve the salt and sugar completely. Warming the water accelerates the dissolving time but the water must be cool before putting the fish in, so I usually make the brine with warm water in the evening and then refrigerate it overnight. That way, when I get up to get started in the morning I just have to slip the fish into the brine.
Put the fish in the brine. Place a plate or some other object on top of the meat to keep it submerged. Brine the fish about 3 hours,  refrigerated.

Remove the fish, rinse, pat dry and lay out, skin side down, on cookie or jelly sheets lined with waxed paper. Discard brine. Place the fish in a dust-, cat- and dog-free place and allow to dry uncovered for about 4 hours until a skin ("pellicule") forms on the surface of the meat.

Smoke, skin side down on a greased, foil-covered rack in a smoker at about 190º (See Grill Basics for procedure, equipment and setup) for 2 - 4 hours. The fish should be honey- to molasses-brown and still visibly moist when done. The flesh when finished still has some give to it, like a rare steak, when you press on it with your fingers. Don't smoke it too long or the result will be dry.
Cool, wrap tightly and refrigerate. Serve at room temperature as described above, or use in recipes that call for smoked fish, such as omelets, paté, pasta sauce, etc.