Ingredients:
1 gallon water
1 cup salt (Sodium Chloride)
1/4 cup sugar (Brown or Honey)
2 tbsp. (per gallon) liquid Seafood Seasoning for added flavor (garlic & lemon, onion, or regular flavor).


Directions:
If the fish is to be eaten right after smoking you can reduce the amount of salt used in brine. The salt is used for preservation. The fish should be brined for 3 to 4 hours in cold brine and then be air dried in a refrigerator for several hours. The sugar in the brine will form a coating on the surface of the fish which will help keep the moisture in the meat.