I just got back from vacation in Saint Lucia and had some amazing smoked marlin. I know it was cured and cold smoked because of the texture... it sliced super thin like gravlax.
I'm thinking of buying several marlin "steaks" which are easy to get fresh here in Ontario, then make it the same way. Salt, sugar, black pepper and some herbs.
Any thoughts? I've seen the older posts about hot smoking marlin but I'm hoping to match what I had last week.....