Peters Fish Smokin Wet Brine Recipe

Peters Fish Smokin Wet Brine Recipe

This recipe will accommodate 7.5kg (16lb) of fish. It is important to make certain all the fish is
covered with the brine / marinade.


● 125ml (1/2 cup) brown sugar
● 125ml (1/2 cup) coarse sali (non-iodized)
● 500 ml (2 cup) soy sauce
● 750 ml (25oz) bottle white wine
● 1 litre (33oz) apple juice
● 5ml (1tsp) onion powder
● 5ml (1tsp) garlic powder
● 5ml (1tsp) hot sauce
● your choice of fish
● cooking oil


1. Mix marinade/brine ingredients together in a non-metallic bowl.
2. Place fish in brine making certain it is covered completely.
3. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
4. Remove fish from brine and towel dry.

Smoking Method:

1. Place fish on oiled racks in the Bradley Smoker.
2. Using Cherry flavor bisquettes smoke al 50°C to 65°C (120°F to 150°F) for
approximately 6 to 8 hours.