I have had good luck with brining overnight, then smoking. These were some we caught off the OR/WA coast and seemed to have an overly fishy taste without the brining process. Not sure about store bought...
the brine recipe I got from a native from OR that fishes all the time. you will have to adjust the quantities down quite a bit as this recipe was for 8-12 pounds of fish.
1 gallon water
1/2 cup soy sauce (tamari was his preference)
1 cup salt (sea)
1 TBS coarse black pepper
1/2 cup dark brown sugar
1/2 cup regular sugar
2 heaping TBS minced garlic
2 TBS cayenne pepper
mix all ingredients together. brine fillets submerged 10-12 hours, cook at 140* for 2.5-3 hours (fruit wood smoke), rotate racks half way thru time.
"everyone that lives dies but not everyone who dies lived..."