Preparation:
Mix this together in a glass or enamel bowl; add the fish and submerge the fillets with a weight to hold them under the brine. Brine the fillets in the refrigerator from 2 to 4 hours (longer makes the fish saltier).
Remove the fillets and wipe dry with paper towels. Place them, skin side down, on several thicknesses of dry paper towels and let them air dry for several hours. The surface is dry enough when your finger sticks to the flesh.
Hot smoke over a 250F wood fire for about 2 hours or until the fillets are firm to the touch (like medium rare steak).
Peel off the skin and serve. |
