Smoked Fish Brine
For the Brine
- 4-5 pound fillets, skin on
- 4 cup warm water
- 1 cup soy sauce
- 3/4 cup brown sugar
- 1/4 cup sea salt
- 3/4 tablespoon granulated garlic
Mix ingredients together in a large bowl until sugar and salt are dissolved. Let cool to room temperature. Pour the brine over fillets, making sure they are covered.
Hot TipBe sure to let brine cool completely before adding fish. Additionally, use a container large enough to hold all of the brine and fish comfortably.
Cover and marinate in the refrigerator for a minimum of 6 hours.
Remove fillets from brine, pat dry with paper towels.
Hot TipDiscard brine after use.
While your smoker heats, arrange fish on racks and let dry for about an hour or until a glaze forms on the surface of the fish.
Suggested for this recipe
Made This Recipe?
Click the stars to rate it.