I agree with AintSkunked....The Big Chief recipe book has a deluxe salmon brine that can't be beat. I use brown sugar instead of the white sugar it calls for. I use a cheap Chardonay wine for the white wine the recipe calls for. I usually make a triple or quadruple batch to make sure it covers the fish well. I use a big rubbermaid tub to brine in. I lay a single layer of paper towels on the bottom of the tub and between pieces so the flesh doesn't touch another piece or the sides or bottom of the tub. The brine won't absorb into the fish if it touches anything but paper toweling. I have a batch going now for some big bright silvers I just caught. The brine looses it's punch after 3 batches and I then toss it out. The brine will keep 1 week if refrigerated after first using although I have frozen my brine and used it a second time.