Walt,
1 cup brown sugar
1 cup kosher salt
1/2 cup yoshidas marinade
1 tablespoon pepper
1-2 (depends on how much spice you like, I use 2) tablespoon Old Bay, I've also used Tony Chachere's
10 or 20 whole (I like to break them up just a bit) peppercorns
and anything else you like....
I brine it for 10-20 hours (I don't think it really matters)
very lightly rinse it off
lay newspaper out on a sheet pan put fish on paper skin side down & pat it dry with paper towels
Through it in the fridge for at least a couple hours, I try to let it go overnight
Then put it on your smoker til it drys out around the edges... Presto! Smoked fish!
I ordered a jerky dryer today, I think that's the answer to getting all the moister outta the smoker, so, next time I'll try it. When it gets here, I'll have an excuse to go catch more Macks!
As for the dip, I've gone full circle, started with a mayo base, then went to sour cream with cream cheese, tried the yogurts... Now I'm back to the Mayo, Hellmans Real Mayonnaise with chopped up celery and either scallions or onions.... Thats it, if I need to add more flavor I do it with Old Bay or Tony Chachere's. Hope that helps.
Mike