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I've done it more than once. What it tastes like depends on the marinade (what you called sally syrup) and what kind of wood you use in your smoker. I use a marinade made of white wine, soy sauce, spices and sugar. The taste will also vary depending on how long you marinade the fish. I like to let it soak overnight. Once you take it out of the marinade you have to dry it lightly with a paper towel just dabbed against it and then let it dry a little. It'll form what's called a pellicule <SP?> which is kinf a rind of the dries marinade. Then you can stick it in the smoker. Depending on the heat of the smoker it will take a while before it done. Hope that helps.
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