If you like smoked fish and usually use something like King Mackeral, try it with a fish you really like…and try cutting it relatively similar to strips of Jerky.
I am currently using Dolphin but have tried it with Wahoo and Cero and Spanish Mackeral.
I use a 2 to 1 mix of Brown sugar and salt, rub the strips down and let sit overnight in a bag or bowl. Then rinse the excess brine off and pat dry on paper towels. Shake on a generous amount of regular ground pepper once on the smoker rack. Smoke and enjoy.