Smoked Fish

I don't really measure it. I just mix up some salt water to be about half as salty as sea water, mix in some brown sugar, then soak the fish in that for an hour or two. Then smoke for about 8 minutes, which is about when the fish is cooked.
I guess that a 5% solution of salt water would be fine.
no one's complained yet!
Gerry

Hi Brian
When I smoke trout I use a very simple mix that I got out of an old fishing mag. years ago: 100g Brown Sugar, 100g Cooking Salt into 2lt of water.
Regards Neil

G'day Brian,

An old site I found which may assist

Three men smoking link

Pedro

I have smoked many fish over the years, and all I do is sprinkle a little salt directly onto the fish, leave it stand for about 10 - 15 minutes, only occassionally will I then sprinkle a little brown sugar on and into the smoker. I use Manuka or TiTree sawdust for the smoke.
Soaking the fish in brine just takes the fish taste away IMHO

Can we pls have answers specifying type of fish, i believe significant value is placed on the type of fish as to the saline proportion of brine, a freshwater fish to taste best would for example require a lesser saline brine than a saltwater mullet for obvios reasons, i know a 50/50 sugar/salt brine for surf tailor is superb but dunno if the same would apply for mullet for which bought from shops I prefer a tamarind sauce than a smoking recipe but imagine smoked might be excellent.