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Originally Posted by fishingmortgageman
What is Lief's recipe for brine and why do you brine them? Could you marinate them as well?
Thanks
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Brining firms up the fish with salt. Sugar counteracts the acrid taste you can get especially when smoking with hickory. Never hurts to experiment though.
Brine
2 quarts water
1 cup kosher salt
1 1/4 cup brown sugar
A few bay leaves
