Several years ago, when I was still fishing the confines of Chesapeake Bay's lower reaches on a regular basis, I would return with a cooler chest filled with 3 to 4-pound croaker. Atlantic croaker are pretty oily, but at one time were the mainstay of the bay's recreational angling community and charter fishing industry. I quickly discovered that my cat wouldn't touch them served fresh, my wife hated the oily taste and texture when they were broiled or pan fried, but smoked, they were out of this world. Same was true with bluefish, which at one time were used as fertilizer. Most oily species of fish lend themselves well to smoking, while light whitemeat fish do not. That's why you rarely see smoked flounder, striped bass, grouper or snapper. But smoked king mackerel, salmon, Spanish mackerel, croaker, marlin, dolphin, wahoo are all outstanding, especially using the above brine recipe.