Line a dripping pan, baking sheet, or skillet with a layer of straw that is not completely dry. Top with a layer of cleaned, salted, and wiped-off fish, prepared as indicated above. Set over a medium fire. From the glowing iron, the straw will begin to smolder, and from the resinous smoke, the fish will smoke and bake at the same time. The larger the fish, the more straw must be put under it, so that it smokes better and does not release its oil through contact with the hot dripping pan.