Yesterday I thawed it and decided to smoke it. I had read about the time needed to smoke it but not much about preparation. At lunch I kind of figured out I had missed the part of brining the fish. I made a quick brine with kosher salt and brown sugar and left the filet in if to 2 1/2 hours. Got the older running and 2 hours later I got this beauty!
It was really, REALLY good. Next time I'll try to brine and cure it.