I've spent a while searching and reading posts on different brine recipes that people have posted for fish. Some have instacure #1. Some don't. I had never really considered putting pink salt in my cures for fish. I don't think it could hurt anything. Here is what I do. I typically have a few pounds of trout, whitefish, or catfish that I'll smoke (yeah I occasionally have salmon but that is usually when my neighbor has done another fishing trip in Alaska). I think the most I have done at once was probably 5 pounds of fillets. I leave the skin on and do a 4:1 brown sugar to kosher salt ratio. Then I add about a tablespoon of garlic powder and maybe a little onion powder. After they sit in the mix for overnight, form a pellicle, etc. I smoke them at around 150-160 for 4-6 hours (depending on the outside temp and fish thickness). Now that I'm the proud owner of a few pounds of instacure #1, I'm thinking I should be adding this to my mix. Usually the fillets reach 145-150 degrees within 4 hours. What effect (other than killing any potential botulism) does the nitrite in the curing salt to do fish flesh?