For every 8lbs of meat...I throw in...
2lbs. Brown Sugar
1/3 cup of non-iodized salt
2 tbs Garlic Powder
2 tbs Ginger Powder

This brine will turn your fish into candy...it won't be that salty which I like...the process is below and is what I send to my clients who want to try smoking fish. And yes I really do brine for 5 solid days...it makes a big difference.

Mix all of these ingredients up well before you dump it in with the fish...mix with fish and every morning and night stir them around with your hand to ensure that all pieces are getting some love from the brine...also make sure to pull the caked brine from the bottom of the bowl and mix it up every time you turn it...this brine by the way is called a dry brine but after just the first couple of hours you will notice it becoming gooey...brine for 4-5 days and you will notice that each day the brine will become more liquified...after 4 to 5 days...pull the fish out of the brine and lay them on the smoker racks outside of the smoker so they air dry...leave them to air dry for about 2 hours to form what is called the pellicle (this basically dry's the fish out just a bit before smoking) (oh and don't forget to spray the racks down with PAM before you lay the fish on...if you don't the skin will stick big time and it becomes difficult to get them off the racks after smoking)...then throw them in the smoker (big chief or little chief) with a Peterson Puck or two and smoke the first pan until it quits putting out smoke...dump the ashes and continue smoking (with no smoke) until you think it is done to your liking. Sometimes it only take 3 hours...sometimes 5 or 6 depending on the thickness of fish and the wind and temperature outside...trust me it makes a difference...I've had batches of fish in the past with it either being cold outside or windy and they end up sitting on the smoker for 12 to 24 hours...try to position your smoker so it is not in the wind...if you can't..shield the smoker with whatever you got to get the smoker out of the wind. Don't oversmoke it. Enjoy!!