Thread: Need a brining recipe for brining kingfish before hot smoking

Split fish, place several hours in brine of salted water to remove blood, drain and put fish in solution of heavily sugared, salt, water and a couple of spoons of potassium nitrate...leave overnite in solution...drain and allow to semi-dry, smoke. Will keep for a week hanging in the pohutakawa tree at the beach or three weeks if you have refrigeration...that saltpeter gives it a special zing and is what preserves it.