Re: Smoking recipes
 

I just make up a brine of 1 cup of non-iodized salt and 1 cup of brown sugar per 2 quarts of water. Cut up a lemon, squeeze it and throw the whole thing in, and add about a teaspoon of black peppercorns. Soak the fish for 2 to 4 hours, then smoke it until the fish is firm and flaky, but not dried into jerky.
I use this on Tuna steaks, chunks of striper fillet, and bluefish fillets after cutting off the dark meat.

Re: Smoking recipes
 

Yes, just head andd gut the porgies and then brine the whole thing. You can cut off the fins with scisors if you want also. I like to brine them over night. But like Lief said in his post, very important to take the fish out of the brine, dry them or rinse them off and then let them air dry for at least an hour before you put in the smoker.