For many years now I have used dry brine composed of nothing more than rock salt and brown sugar. Ratio is up to you. If you like it on the sweet side go two part salt to one part sugar. I prefer five part salt to one part sugar. This is super simple and makes absolutely wonderful smoked fish. My fish is always raved about. I have been asked to do up whole fillets for wedding and parties. There is never a morsel left and folks always ask for my recipe. KISS

I have tried many recopies and some were great, but none were any better than my very simple salt and sugar recipe.

If I want it to look especially nice, I put the brined fillets in the fridge over night, then brush with a mixture of brandy and sugar about three times during the smoking process. One vital thing is to very thoroughly rinse the fillets after taking them from the brine. Enjoy!