While I'm waiting for my CB to finish in the cure, I decided to do up some Bass and Pike fillets. I used BearCarver's salmon brine for my first fish in too many years.
I followed his method step by step however I only brined for 3 hours due to the lean nature of the fish. To me, it was perfect and I will be repeating it soon.
Out of the brine drying a bit.
Packaging it up.
Never been crazy about eating Bass, but I can get used to doing it this way.