FISH ON! Nice catch! I went through the jerky thread and the fish thread but didn't see anything (I was looking for salmon jerky as a starting point). I googled marlin jerky and found the below...I found a couple others for fish jerky (salmon, tuna, marlin) and most all said to smoke between 90 - 100 degrees.
Step 1 - catch one
Step 2 - Filet into 1' long chunks. Remove dark meat & save for bait. Slice the remaining meat into strips 1.5"x1 foot.
Step 3 - Prepare marinade in ratios provided
* 1 quart Kikkoman soy sauce
* 1 lb. dark brown sugar
* 2 cloves /or 1teaspoon garlic salt
* 1 teaspoon pepper
* Other spices if desired: thyme,cayenne, whatever.
Step 4 - Marinate in 1 gallon ziplocks for 24 hours. Drip/dry on racks for 2-3 hours.
Step 5 - Hang in Smokey Joe on "S" shaped coat hanger hooks of lengths from 1" to 7". Strips are hung from top of smoker at different levels to maximize space. If loaded properly, smoker can accommodate 50 pieces!
Step 6 - Smoking: Add hickory chips. Intervals of 4 hours between changing is the norm. Because the heat in the smoker rarely is over 100 degrees, you might want to cover with a burlap sack if it is cold outside. Time in smoker till jerky-like, can take as much as 48 hours.
Step 7 - Enjoy! This jerky is non-fishy and many who have tried it claim that it is comparable or better than the best deer jerky they have ever tasted!