Be sure to try smoked fish its superb.
When I lived in Port Macquarie, there were about 4-5 blokes around town had converted their former backyard dunnies to smoke rooms [after the sewer went through].
Each man had is own recipe brine and were distinct flavours [they wouldnt divulge their recipe].
Anglers took their fish to them gutted and beheaded [minimum of 40 fish], and the cooks salted,. brined and cold smoked them for about 2 days, the windows of the buildings were replaced with hession bags, and the smell within a 100m was drooling time.
You collected your fish 3 days later when cold less 10-20% of catch, the cooks took their share down to the pub, all sold in 5 minutes, and made good cash money.
When the tailor and luderick runs were on it was a battle to get smoker space as they were flatout