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They were about 5 inches or so, hard to describe the taste. Maybe smoked fish pate.
I agree with game fish or rare species to let them spawn, but mullet and kahawai are are plentiful here.

A mullet is a type of hair cut, short and tidy up front, long and scraggly at the back..
Became so popular in the 80's they named a fish after it...

Yeah, cold smoke for 3 or 4 hours.
Then slow low on the barbie for 40 minutes or so. Got one of those UFO cold smokers a few years ago. You must have seen them there OZ?
Didn't know you got kahawai...

There is a lot of salmon farmed down here, but not a fan, except for the frames fried. I bet wild salmon would be much tastier. Have not seen eggs before, do you get them from your catch?

Should have taken more photos, but smoked a mullet today. Full of roe.

337880.
That's the small one, delicious smoked.
Wise guy caviar...

Dried wood, that's what I've got, but might work even better with green. Probably stating the obvious here, but some sawdust is more bitter than others. Apple seems to be a good all rounder. Oak wine...

Have been doing a bit of smoked cheese lately, is it better to age it? If so, how?

There is a good chance you will end up with chain bar oil in the sawdust.
I use a grinder with a chainsaw cutting disc, works quite well.

Never heard of sheep casings being used before, would that be part of the different taste?