1 or 2 sm. fish
2 qts. water
1/4 tsp. cloves
1 c. pickling salt
3/4 c. brown sugar

Stir until dissolved. Cut fish in 4 pieces. Stack, flesh sides together. Weight down. Refrigerate overnight. Rinse, dry, smoke for 5 to 6 hours. Cover with foil 1/2 hour in oven at 300 degrees.