I've just started smoking fish. Personally, I light the tail and suck through the lips. Tastes better that way.
Now, I like to use the brine method with just a little Kosher salt, overnight.
The seasoning would depend on the type of fish, but I just add a little EVOO and some spice and through it in the box. It's done when It flakes apart, or has turned a uniform color. Opaque, not translucent.
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.
A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.