i think i've found the livingston is my smoke jungle so to speak

i made a brine of water in a big S/S pot with bays oregano and thyme etc and lots of brown sugar, the salt stops decaying and helps to osorb the flavour cause man the blue moki i've smoked taste yummie. and they was hot smoked over 6-8 hours. with sawdust from kmart 1kg bags.

nice  light-dark brown colour no funny tastes just nice smokey smell and fishy smell mixed with spices. :)

h2o 4Ltrs

salt 1C

brown sugar 1KG

mixed spices n bayleaves

left over night or in a hurry soak for 4 hours

then drip dry 1/2hr 1hr  then smoke n eat