---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Two Brines for Smoking Fish
 Categories: Fish/sea
      Yield: 1 servings
 
----------------------------------BRINE #1----------------------------------
      4 c  Water                                    Plus your choice of
    1/2 c  Salt                                     Flavorings
    1/2 c  Sugar                         

----------------------------------BRINE #2----------------------------------
      4 c  Water                               1 c  Salt, regular or curing
      1 c  Rock salt                                Plus your choice of
      2 c  Brown sugar                              Flavorings
 
  It is recommended that you rub in flavorings just before putting the fish
  into the smoker, although you can also put flavorings into either of the
  above brines; in other words you can prepare a brine marinade flavored with
  garlic, shallots, tarragon, dill, thyme, or whatever you fancy. After
  brining in the flavored brine, fish should washed off and dried before
  smoking.
  
  Smoked fish will keep for a solid year, at least if they are frozen in
  airtight plastic bags from which the air has been exhaled.
 
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