the family and I are taking a trip for the weekend to celebrate my mother-in-laws birthday. She doesn’t really know that, but that’s what we’re doing lol. I was told to “smoke something” for the trip and decided since she’s a wine and cheese fan that maybe a good compliment would be smoked fish. I personally can not stand the flavor of salmon, I don’t know why, I’ve been a fisherman all my life, just doesn’t strike me. So instead I smoked some pike which I do enjoy. Milder, I don’t know. At any rate I did a liquid brine and really thought I hit a home run with it. It was basically 2 quarts of water, half cup of salt, half cup of brown sugar, a splash of soy, probably a tbsp if I had to guess and bout the same Worcestershire. Also added ginger, garlic, and that’s about it. I brined the fish in a gallon bag in the fridge for about 24hrs. Took it out this afternoon, rinsed good, slime all washed away and let dry on a rack in the fridge while I got the smoker going. I went old school Mr. Smoker charcoal on this one, no electric with cherry wood. It turned out great flavor wise, but it just seems to be salty. I don’t eat a lot of smoked fish, so I guess I’m not sure how salty it should be. It’s not like licking salt salty, but I definitely wouldn’t flavor my dinner with what I’m tasting out of it. Couple of pics to show the product. It really is tasty and it does taste less salty now that it’s cooled oddly enough.