Craft smoky, succulent fish with this premium brine mix designed specifically for the smoking process. Ideal for salmon, trout, halibut, and other quality fish—just mix with water, submerge, and let the brine do the work before smoking. Delivers the same professional results trusted by competitive pitmasters and backyard smoking enthusiasts who refuse to compromise on quality. Ingredients: Brown Sugar, White Sugar, Salt, Quick Tender Directions: In a large container, mix brine packet with 2 quarts of water, add 5 lbs of fish fillets. Place in the refrigerator for 24 hours. Stir occasionally. Strain and pat dry. Smoke at 150 degrees until desired texture is reached. Minimum of 4 hours. Variation: Candied Smoked Fish Cut fish fillets into ½” strips before brining. After brining is completed, strain and pat dry fish strips. Cover strips with brown sugar. Smoke at 150 degrees until desired doneness.
