Descale and clean the fish and remove gills. Sprinkle each side and internal area of the stomachs of the Seabream with plenty of sea salt. Leave it for 30 minutes to allow the salt to absorb. After 30 minutes, in cold water wash away the remaining salt left on the surface.
During the marination in salt you can prepare the smoker for action – instructions are available in our article about cooking hot-smoked prawns (see link below)