1 kg Demerara sugar to 1/2 cup non-iodized salt Mix well. Cut fish length wise in strips 6 inches long 1/4 inch wide-remove all bones, skin and dark flesh. layer the strips with the sugar salt mixture-refrig overnite-take fish out of the resulting brine next morning -stir the brine so there is no salt /sugar mixture on the bottom-add your flavourings-garlic ,peppers, imitation maple, or rum, smoke-be careful about adding very salty things like soy. Place the fish strips back in the flavoured brine for 3 more days-remove -place on racks and allow to air dry for 2 to 3 hours)use a fan). Smoke at very low heat (120 to 130 F) for 3 t o 4 hours-don't overdo this step or the fish will be jerky-remember this fish is already cured. Paint several times with a rum /scotch sugar mixture. Bon apetite!!