Originally Posted by vstyn
I am new cold smoking fish. First of all your fish looks great. My question is that you don't have to use a cure (sodium nitrite) in your dry cure.
Your post comes out like a statement instead of a question. I try my best to always now cure if i am going to smoke with low temps.
I have smoked fish for years using only salt and brown suger and recently started using the cure in a brine because gov rules say always to use cure. I did not notice any difference in flavor and or texture so why not take the extra step for safty sake and use the cure.
If i dont use the brine then i use TQ for the dry rub.
Good luck and stay safe and enjoy