Dissolve salt in water until a brine is formed.
Place gutted, unscaled fish of choice in the brine, let stand in a cool room for 10 hours in hot weather and up to 24 hours in cool weather.
Remove the fish, rinse inside and out, hang by the head with a fish hook, and predry for about 1 hour.
Start a fire in a suitable smoking chamber with wood chips and paper.
Place shredded white beech moor over it or cover the fire.
Hang the fish in the smoking oven. (No blazing flame should be visible, otherwise the fish would smoke too quickly or fall off because it is too hot).
Keep the temperature during the smoking process between 60 and at most 70 °C and smoke the fish for about 1 1/2-2 hours, depending on their size.