Smoking Fish?

[liteweight]

I'm with Tubedude, many of the brines tend to make the fish too salty, at least for my taste as well.
I got this "secret" recipe and it does have salt in it but the fish doesn't seem to come out as salty tasting.

1 qt. water
1/4 cup table salt
1/4 cup molasses
1/4 cup brown sugar

Mix it all together until the dry ingredients are dissolved and the molasses is mixed in well. Let the fish soak overnight and then smoke as normal.

I usually don't let the fish soak more than overnight and depending on the thickness of the fillets and outdoor temps I vary my smoking times. Don't over cook!
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