We just bought four mackerel (Frozen dammit here in Colorado). They'll go on the smoker tomorrow. We will reserve one or more to mash up with butter to make the best fish spread you have ever tasted. We will spread that on crackers and pig out.

The best smoked fish is Buckling, but no one has heard of it here.

A word of warning when buying haddock. If it doesn't have the skin on it, it isn't haddock.