Smoking is the ultimate way to have blue fish. I believe I used a gallon brine consisting of:
1/2 cup salt
just under a 1/4 cup molasses
a medium palmfull of peppercorns
about 8 shakes of Franks Red hot sauce
I let that sit overnight and then pulled the fillets out and let them air dry on a drying rack in the fridge overnight. Took them out for a couple hours before I smoked them to continue the drying process. I brought the little brown egg up to temp added the soaked Hickory chips and let the magic happen. I didn't know these flavors could ever be achieved by me. I've had smoked salmon but never homemade and it never tasted this good. This is incredible, I never believed that I could take yellow eyed demon and make it taste this good.