Doc'S Smoked Fish

Directions

1. 1
   Make brine, mixing water and pickling salt until an egg floats.
2. 2
   Place fish in pan so liquid covers fish.
3. 3
   Store in refrigerator overnight.
4. 4
   Remove fish from brine and dry.
5. 5
   Broil in oven a scant 10 minutes per inch (until just about ready to eat). Place on aluminum foil on outdoor grill (use apple wood if possible to create smoke.)
6. 6
   Do not have too hot a fire.
7. 7
   Put grill cover down.
8. 8
   When one side is brown, turn.
9. 9
   When the other side is brown, remove.
10. 10
    Keep in refrigerator.