The carcass is left after fileting. Just the skin on the head and the tail end. What you would normally trash (besides guts), smoke about ten minutes. Also, Amazing Ribs has recipes for hot smoking fish, even catfish filets, using a blackened redfish rub. There's also a lemon cream sauce (but it sounds like a PITA project). Recommend grill mats, a bed of orange slices, filets on that, about 350F.
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