Doc'S Smoked Fish

1. 1

   Make brine, mixing water and pickling salt until an egg floats.

2. 2

   Place fish in pan so liquid covers fish.

3. 3

   Store in refrigerator overnight.

4. 4

   Remove fish from brine and dry.

5. 5

   Broil in oven a scant 10 minutes per inch (until just about ready to eat). Place on aluminum foil on outdoor grill (use apple wood if possible to create smoke.)

6. 6

   Do not have too hot a fire.

7. 7

   Put grill cover down.

8. 8

   When one side is brown, turn.

9. 9

   When the other side is brown, remove.

10. 10

    Keep in refrigerator.

No additional tips available.