Answer to question 1, how does freezing affect smoked fish? If you freeze the fish before brining it, it breaks the cells down a bit, and the fish takes the brine a lot faster. I brine fresh fish 6 to 8 hours, frozen fish about 2 to 3 hours for the same affect.

Answer to question number 2, how long can you keep fish in the fridge? I think fish that has been in the fridge, not frozen, for more than four days, tops, is liable to start getting skanky. I generally try to do something to the fish within 48 hours, either cook it, brine it, or freeze it.