Brine for Smoking Fish

[Link]

Looking for a typical Brine solution recipe to smoke fish. Suzuki's post got me thinking that I too have a smoker. Have only smoked brats and venision so far. Thanks. Link

[vetspet(ind)]

i am not sure how to dilute the salt for brine...a few tips which you may find helpful...after soaking in brine overnite rinse fillets with tap water or they are slimy...also i use open pit barbeque sause...everyone likes my smoked salmon and i am sure its because of the open pit...try it on a few pieces...steve

[EAGLE EYES]

Typically, oily fish such as Trout and Salmon require a glazing type brine. Example: 1/2 cup non-iodized salt with 1/2 cup sugar to every quart of water. This recipe when will give the fish a glaze coating when rinsed and patted dry. (This is not a good idea on Walleyes or other non oily fish), That is why I gave a different recipe for Walleyes. Non oily fish such as eyes, will typically take a brine of 2cups of salt per gallon of water. This will draw out the blood while giving a salty flavor as well. Make sure to rinse the fish out under cold water after soaking over-night though. If you don't do this, you will be eating a salt block! :-( Good luck! and may the fish be with you! EE

[Gunga Din]

Here's a link someone posted here once. I haven't tried it, but it looks good.

http://www.3men.com/threemen1.htm

[Jonny M]

Use enough pickling salt in cold water to float an egg.
Then you will have it.
Then Remove after 8 hours, rinse and pat dry.
Pour on white wine, and pat on brown sugar. Place on rack or cookie sheet.
Smoke hot and not all that long...just until the meat starts to split open here and there. Cool and gorge yourself!
This fish will be nice and moist and not too salty.

[GullGuide]

A co-worker brought in some smoked Crappie and Bluegill that were AWESOME!
He took 2 cups of pickling salt, and 2 cups of brown sugar and mixed them together in room temp water. He then placed the filets in the mix for about 4 hours then smoked em.
I tried it on my own and they turned out great, only took about an hour to smoke em.
Walleye should be good this way too, but the smoking time would be longer as well as the soaking time.
I would do the same thing as what I did with the panfish- Fillet the fish, leaving the skin and the rib cage on the fillet. This will hold the meat together and will get done quicker than if you just cut the head off and gutted it.
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