Two Brines for Smoking Fish

• 4 cups water
• 1/2 cup salt
• 1/2 cup sugar
• 1 x flavouring, oil-based your choice
• 4 cups water
• 1 cup salt regular or curing
• 1 cup rock salt
• 2 cups brown sugar

1. It is recommended that you rub in flavorings just before putting the fish into the smoker, although you can also put flavorings into either of the above brines; in other words you can prepare a brine marinade flavored with garlic, shallots, tarragon, dill, thyme, or whatever you fancy.
2. After brining in the flavored brine, fish should washed off and dried before smoking.
3. Smoked fish will keep for a solid year, at least if they are frozen in airtight plastic bags from which the air has been exhaled.

water, salt, sugar, your choice, water, salt, rock salt, brown sugar

Taken from recipeland.com/recipe/v/two-brines-for-smoking-fish-40122 (may not work)