Smoked Fish

(Courtesy of Wardens' Cookbook)

What you need
3 pounds fish
Salt
1 pound brown sugar

What to do
Cut fish into chunks about 3 inches long. Marinate in salt water and ice overnight.
Wash off fish with fresh water and place skin down in smoker.
Build fire and dry fish for 15 minutes with smoker door open.
Close smoker door and smoke fish for 3-5 hours or until fish is cooked and dry.
About one-half hour before fish is done, baste with brown sugar and water that has been mixed into thick paste.