Mix brine over low heat until salt and sugar dissolved. Let cool completely.
Easy Smoked Fish
Fish takes on a deliciously moist texture when slow roasted in a smoker. The meat of the fish easily peels away in tender, flaky chunks as it is infused with all the flavors of sweet smoky wood. When paired with seasonings of fresh herbs and citrus aromatics, smoked fish is a tasty treat that you can feel good about indulging in.
Submerge fish in brine. Let rest in the fridge for 6-10 hours, or overnight.
Remove fillets and lightly rinse before smoking. Pat dry and sprinkle with paprika.
Preheat smoker and add wood chips. Smoke fish for about three hours at 175-200F or until the internal temperature reaches 160 degrees F.