I posted in the fish forum yesterday but did not get a response..
I want to fire up the smoker and try this again, but I'm uncertain how I should adjust the recipe.
I brined in the recipe below for 24 hours. Then let it air dry in the fridge for another 12 hours.
The Shark is the darker, thicker fish in the pic. It came out perfectly! The Cod and Haddock have good flavor, but are a little too salty. Any suggestions would be greatly appreciated.
2 quarts water
1 cup granulated sugar
3/4 cup coarse kosher salt
1-1/2 tbls crushed black pepper
1 tsp granulated garlic
2 tbls Worcestershire sauce
1/4 cup brown sugar
4 bay leaves
simmer water at low temp
add all ingredients and simmer until dissolved
remove from heat, cool to below 40 degrees f
add fish, brine in fridge 24 hours