The other day, my old buddy Bub and I decided to make some room in our freezers. Between us, we came up with a pile of frozen trout and salmon filets. After frying up a few, we decided to smoke the rest. There are so many brine recipes out there that I’ll leave that to the individual reader. In the short form, mine includes water, salt, garlic powder, onion powder and Old Bay. I’ve seen all kinds of recipes that call for several days of brining, but I’ve found that overnight is plenty. When it comes to wood for smoking fish, I prefer hickory above all others.