So please join in and add your favorite Fish Brine!!!

How long should fish be brined for? Some recipes say 4 hours and others say 8-12 hours.
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Professional chefs have long known brining meat and fish imparts wonderful layers of flavor and locks in moisture. Tilapia, a naturally lean fish that is somewhat bland and prone to drying out when cooked, benefits immensely from the flavor infusion of a brine. Tilapia's neutral flavor marries well with just about any brine seasonings, and unlike more dense meat and poultry, tilapia soaks up brining flavor fairly quickly, saving on overall prep time.
Place the fish in a non-reactive container and add the brine. Cover and refrigerate.
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im getting a smoker for easter and im curious my most of my family is diabetic and i hate splenda so im curious can i smoke fish with just salt garlic dill ect and no brine and how would t turn out i plan on smoking brook and lake trout and ocasionally salmon Basic Brine is: 1 Fillet of Fish, 1/2 C Sugar, 1/2 C Non-iodized salt, and 4 cups water
Photo provided by FlickrPlace the fish in a non-reactive container and add the brine. Cover and refrigerate.
Photo provided by FlickrDefinitely give this brine a go the next time you are cooking salmon (or any other fish fillet!).
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Start by making a brine. Youcan make as much as you'll need to completely cover the fish - I usually makeit by the quart:

1quart water
1/4cup soy sauce
1/4cup kosher or pickling salt
1/4cup sugar
3or 4 bay leaves, crushed
2tablespoons mustard seed
1tablespoon whole peppercorns

Combinethe water and soy sauce. Add the salt and sugar and stir or shake to dissolvecompletely. Pour over the bluefish to cover in a shallow pan and add the bayleaves, mustard seed, and peppercorns. Cover and refrigerate while brining - aminimum of four hours.

Brining the bluefish is important. It adds to and enhances the flavor, ofcourse, but it also helps the fish to retain moisture during the smokingprocess. You should leave the fish in the brine for at least four hours, butit's okay to let it go longer (even a couple of days if you're not going to getto it right away - the brine is a great preservative also.) Just remember thatthe longer you leave it in the brine, the saltier it may be.The best way to get flavorful and moist poultry, meat and fish is to start with a brine. Brining adds moisture and flavor to meat and helps to keep it from drying out. We always brine our at Thanksgiving. Roasting a turkey can be an investment in time and you want to make sure the end result is perfectly moist, especially if you’re making it for the holidays.Fillet and skin approx. 15 #’s Salmon or other fish. Place in container that will fit in refrigerator and sprinkle brine over all layering as you go to cover all fish. Marinate for 24 hrs. mixing often. Lay out and air dry for at least 2 hrs or longer if possible. Place in smoker at 185 for 2 to 5 hrs depending on thickness of fillets. Store in zip lock bags or freeze.Brining is a favorite method with smoked carp lovers. Even though carp is still a “fattier” fish, brining will help keep the fish moist and flavorful during the smoking process. The first step here is to prepare the brine. Below is a simple recipe that you can use for your carp.Preparation is key when smoking carp. Make sure that you clean and gut the fish properly. Along the underside of the carp’s backbone is a dark blood line that should be removed. You can use a spoon to scrape this blood line out. This blood line is what creates that unpleasant “muddy” taste that people often complain about with carp.
To descale the fish, use a descaler or the back of a knife. Next, fillet the carp taking care to leave the skin on. Avoid making the fillets too thin and remove any obvious bones. The most difficult part of the filleting process is removing the hair-like bones of the fish. To get a better idea, visually, of how to fillet a carp, demonstrating how to remove the blood line and y-bones.
Once you have cleaned, gutted and filleted the , you then need to decide whether you’re going to brine the fish or simply wrap it in plastic wrap with salt and sugar overnight.
If you prefer to wrap the fish, lay out the fillets on a tray or a large plate and coat both sides with a mixture of sugar, salt and pepper. Then, wrap the fish (while still on the plate) tightly with plastic wrap. Make sure that you create a tight seal here to prevent air from escaping. Refrigerate the fish overnight.Feel free to add other spices and herbs for added flavor. Once you have prepared the brine, place the fillets in the bottom of a large pot or container and pour the brine over the fillets until they are completely submerged in the mixture. Cover loosely and refrigerate the fish for 24 hours.