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


  • 125 ml (1/2 c) brown sugar
  • 125 ml (1/2 c) coarse salt (non-iodized)
  • 500 ml (2 c) soya sauce
  • 1 750 ml (24 oz) bottle white wine
  • 1 litre (32 oz) apple juice
  • 5 ml (1 tsp) onion powder
  • 5 ml (1 tsp) garlic powder
  • 5 ml (1 tsp) hot sauce
  • your choice of fish
  • cooking oil


Mix marinade/brine ingredients together in a non-metallic bowl. 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. Suggest adding smoke for about 3 to 4 hours.

To Serve

Serve with crackers and cream cheese for an appetizer.