Brine it! okay so this is coming from a guy who has cooked alot of fish and cured alot to.
you can either to a wet brine or dry brine
for a 3-4lb brown trout
Dry Brine: Fillets Wet Brine: Whole fish or filleted
rub a mixture of 3Tbsp Salt 1/4c Salt 1/4c sugar
3Tbsp sugar (brown, or white) 1qt warm water
Dill to taste
Wrap in plastic wrap tightly and place between Mix ingredients together, put in
two sheet pans with something heavy on top. container, place fish in and fridge it
Refrigerate 1-2days for 1-2 days. remove and smoke.
Smoke 150-165F for 20-30 min
Brining will help make your fish more moist, and will also help cure it giving it a longer shelf life, and removes fishiness. You can change these recipes up by adding you favorite flavors and spices, Garlic, Onion, hot peppers, honey and maple syrup (supstitute for sugar), etc.
As long as your salts and sugars are the same, it will always be good.
If you dont want to brine (although I advise it) just smoke it, smoked fish is good anyway.