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1 Fillet of Fish
1/3 C Sugar
1/4 C Non-iodized salt
2 C Soy sauce
1 C Water
1/2 tsp. Onion powder
1/2 tsp. Garlic powder
1/2 tsp. Pepper
1/2 tsp. Tabasco sauce
1 C Dry white wine
Mix the above brine ingredients well, ensuring that all dry ingredients are
well dissolved. Soak the fish in the brine for 8 or more hours, keeping all
pieces covered with brine and refrigerated. Smoke in your favorite smoker
over Hickory, Alder, or a mix of 2/3 Apple and 1/3 Cherry wood. Smoking times
will depend on the thickness of the fish and the type of smoker you are
using. Place largest and thickest pieces closest to the heat/smoke source.
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