Pete’s Fish Smokin’ Wet Brine Recipe

This recipe will accommodate 7.5 kg (15 lb) of fish. However, it is important to make certain all the fish is covered with the brine/ marinade.


Cooking oil

125 Ml (½ c) brown sugar

125 Ml (½ c) coarse salt (non-iodized)

5 Ml (1 tsp) of onion powder, garlic powder and hot sauce

500 Ml (2 c) soy sauce

One 750 ml (24 oz) bottle white win

1 Litre (32 oz) apple juice


Mix marinade/brine ingredients together in a non-metallic bowl.

Then, place fish in brine making certain it is covered completely.

Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

Remove fish from brine and towel dry.

Smoking Method:

Place fish on oiled racks in the Bradley Smoker.

Using Cherry flavor bisquettes smoke at 50°C to 65°C (135°F to 150°F) for approximately 6 to 8 hours.

On top of that, I suggest adding smoke for about 3 to 4 hours.

To Serve:

Serve with crackers and cream cheese for an appetizer.


Cherry Wood Bisquettes

Cherry Bisquettes provide a mild, sweet, and fruity aroma perfect for smoking poultry, fish, seafood, beef, pork, lamb, water fowl, vegetables, and cheese.

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