Smoked Trout is about the best! Purchase a sugar cure or a maple sugar cure and soak fish in the brine for no more than an hour. Rinse off excess salt and place on a rack and put a fan on them untile a wax coating appears on the meat. Smoke in your grill or smoker for 3-4 hours depending on your taste and cook them until they reach 155 degrees. Cool at room temp for 1 - 2 hours. Refrigerate before eating. My buddy likes it hot right out of the smoker but I like it so well cold I dont like to waste it eating it hot. (Make a dip with the meat about a 1/2 pound of the smoked fish with a pound of the soft cream cheese mash it until blended).