Fillet and skin the fish, removing any blood lines you may encounter.
Dissolve all the other ingredients in a gallon of cold water. Marinate the fish in the brine for twelve hours, refrigerated
Using a fruit wood (cherry, apple, or grapevine), cold-smoke the fish at 75-90 degrees for two hours. The thicker the fish, the longer it should remain in the smoker.
Slice the smoked fish at a very narrow bias into slices as thick as two stacked coins. Serve dressed with extra-virgin olive oil, dill, and cracked black peppercorns
