Re: How We Smoke Alaska Salmon;
It's a lot of brine when you are done. You can experiment with things as you go I seldom have the same content in any batch. The last batch made a sweeter product because I cut the soy a tad and jacked up the wine level. Cutting back on salt makes a better fish for my taste also. I guess my recipe is just a starting point and you should make small batches of fish and adjust to your own taste.