Seaeagle we do alot of that down here
here's one alot of people use
Maple Cured Smoked Marlin
• Sliced Marlin fillets with skin on
Brine: lightly Sprinkle Bradley Maple cure over fish fillets
Rub in Maple syrup on fillets and refrigerate overnight
Additionally add a sprinkle of Garlic powder depending on taste requirements
Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F).
Dry at 140º F (60º C) with no smoke until the surface is dry.
This will require at least one hour.
Raise temperature to 160º F (71º C), using maple flavoured Bisquettes smoke/cook for 3 or 4 hours depending on thickness of fillets.
This recipe also goes well with Apple flavoured Bisquettes.
also check this link below for morehttp://www.bradleysmoker.co.nz/maple-cure-recipes.asp#5