1. In a cooler, mix all the Brine ingredients.

1. Add the fish fillets and brine overnight. 

1. The next day, shake off the brine and lay fillets on cake cooling racks.  Pat dry.

1. Let the fish dry for a couple of hours, forming a “pellicle” (dry top).  If you don’t have time to do this, just pat the fish as dry as possible.

1. Smoke, per your smoker’s manufacturer’s instructions.  We can smoke 18 fillets at a time, and it takes about 6 hours.  (That’s a big smoker!)

1. When done, let the fish cool on the cake cooling racks.

Helpful Hints:

1. Brine your fish in a cooler.  You can add ice cubes to keep the fish cool
2. .

1. You can put frozen fillets right into the brine.  Just add a few extra hours of brining time so they thaw.  This is great if you want to smoke a big batch … just freeze fillets and accumulate enough until you’re ready to smoke.

1. Pour some of your brining liquid into the bowl of your smoker.  Captain Bart always adds a beer too.  One for the Captain, one for the pot!

1. You want the smoked fillets to look pretty dry and dark/”cooked”.

1. Smoked bluefish fillets can be frozen!