Mix all the ingredients with 4l of hot water and mix until all the salt and sugar is dissolved. Add the 4l ice cold water and mix well. Place the brine in a large sealable container with the fish. Make sure fish is completely submerged in the brine. Place in fridge and allow to marinate for a minimum of 3 days. Lightly rinse brine off and lay out each piece of fish over paper towel and allow 2 to 3 hours for the skin to dry and form a “pellicle”. (If the skin is not dry, the smoke will not properly penetrate the fish). Smoke with preference of wood chips with the following guidelines:
Use the longer times given for thicker/higher oil content fish.
*Trout also works well.