Here in South Dakota we don't have much in the way of Salmon or trout, but what we do have are tons of Northern Pike. Most people around these parts view them as a nuscence and hardly ever harvest them. With that being said, it is usually fairly easy to land some quite nice specimens of the snarled tooth snake fish. Personally I grew up eating whatever it was we caught, and Northern Pike was definitely on the menu. Most people do not like them because they are a quite oily and a strong fishy tasting fish. I've done some experimenting with different seasonings, brine and smokes, and this is what has come of all of that. Funny thing is, is that most people when I tell them that it is Northern they're scarfing down, they tend not to believe me, until I flip the fish over and show them the skin. Hope this might help someone use a fish around you, that you may otherwise have thrown back and not enjoyed. 4 quarts water 1.5 - 2 cups Tender Quick 1 Tblspn Garlic Powder 1 Tblspn Onion Powder 1 Tblspn Black Pepper 1 tspn Cayenne Pepper 1 tspn White Pepper 1 tspn Sage Powder 1/2 tspn Rosemary I generally get about 4 cups of water boiling, add the seasonings and continue the bold for about five minutes. Remove from heat and cool with ice, then add the rest of the water to equal the 4 quarts. Let fish brine for at least six hours, the longer the better. After brining, rinse and sprinkle with Black Pepper and Paprika. Let fish filets air dry on a rack, until pectin film develops on the outside. Place in hot smoker, 225 degrees, for approximately 1 1/2 - 2 hours, or until the filet has a clean "break" in the meat. Let cool to room temperature, on a cooling rack. Seal and refrigerate, or enjoy fresh with favorite cheese and crackers.