Fish Smoking 101

Ten families have received a share of the fish caught yesterday.  This morning the Forester smoked the Kahawai fish he had been salting 
overnight.  He sprinkles rock salt over the fish and that dries out some of the moisture.  He smokes them in this tin box over the gas burners for 18 minutes.  Below the fish is manuka sawdust which chars and gives the smokey flavour.  I think the fish on the sack is smoked Snapper wings.  After 44 years of living with a fisherman I should be more certain. Manuka is in the  myrtle family Myrtaceae, native to Australia and New Zealand. 
Google tells me Kahawai is called the Australian Salmon in Australia. We had warm smoked fish for lunch with crusty bread rolls.  Rain most of the day which is why he was doing the smoking under the raised garage door.