Pete’s Fish Smokin’ Wet Brine Recipe

Pete's Fish Smokin' Wet Brine

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.


Besides your choice of fish, you’ll need cooking oil, 125 ml (1/2 c) brown sugar, 125 ml (1/2 c) coarse salt (non-iodized) and 5 ml (1 tsp) of onion powder, garlic powder and hot sauce. Plus 500 ml (2 c) soy sauce, one 750 ml (24 oz) bottle white win and 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 flavour 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.