Ensure your bluefish is fresh by checking for a clean, ocean-like smell.

Place the bluefish on a clean cutting board.

Using a sharp knife, gut the fish by making a lengthwise incision along the belly and remove the entrails.

Remove scales by scraping them off with the back of your knife.

Carefully fillet the fish, removing the bones. You can do this by making a cut behind the head, along the backbone, and down to the tail.

Rinse the fillets under cold water to remove any remaining scales or debris.

Pat the fillets dry with paper towels and set them aside.

Option 1: Brining

In a large mixing bowl, combine the kosher salt, brown sugar, and water to create a brine solution.

Submerge the bluefish fillets in the brine, ensuring they are completely covered.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.

After brining, rinse the fillets thoroughly under cold water to remove excess salt. Pat them dry with paper towels.

Option 2: Rubbing

In a small bowl, mix the olive oil, lemon juice, black pepper, and paprika to create a marinade.

Rub the marinade generously onto both sides of the bluefish fillets.

Place the fillets in a zipper bag, seal, and refrigerate for at least 2-3 hours.

Preheat your smoker to 225-250°F (107-121°C) according to the manufacturer's instructions.

Soak your wood chips in water for about 30 minutes to create smoke during cooking.

If you're using a charcoal smoker, light the charcoal in a chimney starter until they ash over.

Add the soaked wood chips to the coals for a smoky flavor.

Place the marinated bluefish fillets on the smoker grates, leaving some space between them.

Insert a thermometer probe into one of the fillets to monitor the internal temperature. You're aiming for about 145°F (63°C).

Smoke the bluefish for 2-3 hours, maintaining a steady temperature and adding wood chips as needed to maintain smoke.

Once the bluefish reaches the desired temperature, remove it from the smoker.

Transfer the smoked bluefish fillets to a serving platter.

Serve the bluefish warm with lemon wedges and tartar sauce on the side to enhance the flavor.