Instructions

1. Prepare a brine solution in a large bowl. Mix the water, soy sauce, salt, sugar, bay leaves, mustard seed and peppercorns to make 1 qt. of brine solution. If a quart isn't enough to cover the blue fish, double the recipe.

2. Marinate the blue fish in the brine solution overnight in the refrigerator. This step will take a lot of the "fishiness" out of the fish.

3. Spread some newspaper on your counter or table and place a metal rack over the paper. Remove the blue fish from the brine solution, lay the fillets on the rack and allow them to sit until the surface is dry. This usually takes 3 to 5 hours.

4. Soak a couple of handfuls of hickory or mesquite chips in water, then prepare the grill. Put around 20 charcoal briquettes on the bottom, generously apply charcoal lighter, then light it with a match or lighter; apply more charcoal lighter periodically, if necessary. Allow the coals to heat until they all begin to turn white. Add the hickory or mesquite on top of the coals. Put the top rack on the grill over the coals and chips. Close the lid and wait for the temperature to go down to 200 degrees F.

5. Open the grill and place the dried blue fish fillets on the top rack. Close the grill's lid. Allow the fillets to slowly smoke at a low temperature (150 to 200 degrees Fahrenheit) for approximately three hours. When the fish is firm and flaky, it is done. Serve it hot or allow it to cool to room temperature. If you plan to preserve the fish in your refrigerator or freezer, thoroughly cover it and seal in plastic wrap.