Smoked up a bunch of striped marlin steaks and yellow fin tuna today. The tuna is very good but the marlin is amazing. Nothing more than a good powdering of lemon pepper and garlic salt and put them in the smoker for 3hrs with some mesquite chips. 1st hour about 200 degrees then droped the heat down to around 140. I didn't brine soak them because I'm trying to limit my salt intake.