I've smoked mackerel, flathead, trevelly, mullet, Awoonga barra & prawns.
500ml water, 2 tablespoons salt, 1 tablespoon of soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of honey, 1 birds eye chilly. Soak pieces in brine in the fridge for approx 6 hrs. After they are cooked put back in fridge and have cold on a Jatz biscuit with cream cheese and a rum & cola or two.
Chilly smoked fish.
Adrian