Ingredients:

  • 4 cups (960 ml) cold water
  • ½ cup (120 g) kosher salt (or sea salt, avoid iodized salt)
  • ¼ cup (50 g) granulated sugar or brown sugar (light or dark depending on preference)
  • 2 tbsp (30 ml) apple cider vinegar or freshly squeezed lemon juice
  • 2 garlic cloves, peeled and lightly crushed
  • 1 tsp (2 g) black peppercorns
  • 2 bay leaves
  • 1 tsp (2 g) crushed fennel seeds or dill seeds (optional, for herbaceous notes)
  • ¼ tsp (1 g) crushed red pepper flakes (optional, for mild heat)

Instructions:

  1. Combine water, kosher salt, and sugar in a large bowl or container.
  2. Stir until salt and sugar are fully dissolved.
  3. Add apple cider vinegar (or lemon juice), garlic, peppercorns, bay leaves, and optional seeds and red pepper flakes.
  4. Rinse the fish fillets under cold water and pat dry.
  5. Submerge the fish completely in the brine solution. Use a plate or something heavy to keep it submerged if necessary.
  6. Cover and refrigerate for 4-6 hours (do not exceed 8 hours to prevent over-brining).
  7. Remove fish from brine, rinse briefly under cold water and pat dry thoroughly with paper towels.
  8. Leave fish uncovered on a wire rack in the fridge for 1-2 hours to form a sticky pellicle – this helps smoke adhere for better flavour and texture.
  9. Preheat your smoker to a steady 175-200°F (80-93°C).
  10. Place fish on smoker racks skin-side down.
  11. Smoke for 1-3 hours until fish reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
  12. Remove fish from smoker and let it rest for 10 minutes before serving.