Brining

Prior to smoking, all salmon are brined with a cure of salt and sometimes sugar and spices. There are two common brining methods: dry brining, a mixture of salt and maybe sugar, spice and other flavorings which is applied directly onto the meat of the fish. Once the fish has been dry brined for awhile (depending on the species and size of the fish), the brine is rinsed off and the fish is ready to be smoked. When wet brined, the fish is placed into a solution of water, salt, and perhaps sugars and spices prior to smoking.