Friday I did a post about cooking a fish called Cobia. Yesterday I smoked about a pound with maple and pecan @ 200-275 dome temp til it was 150 degrees internally. It was great. Flakey, white and moist. Folks at a party said it was the best smoked fish they'd ever tasted. The only seasoning was terryaki, kosher salt and ground black pepper.[p]I have more and I'm wondering if I should try to brine, when it was so good to start with. I don't want to mess up a good thing, but I dont want to miss an opportunity with this fish that is a rareity(SP) to me. The flesh is very firm, if that matters.