post #41 of 41

You're about 800 miles closer to a salmon than I am.  I got mine in the local grocery store.   


Seriously, back when I had my Little Chief smoker and smoked the mackerel, bluefish and other fish I caught in South Florida, I used their "universal cure" for all fish.  That was a wet brine instead of dry brine like this, but it works out the same.  A wet brine is 1/2 cup non-iodized salt, with 1/2 cup sugar in a quart of water and whatever else you might put in to flavor the fish. 


I think oily fish like bluefish and tunas smoke better than a white flesh fish.  I've never seen a striper, but I think they're a white fleshed fish.   


I've heard dry brine works best on fresh fish, but wet brine will work on anything.