A simple brine to prepare fish for smoking.

1 Quart Water	2 Tablespoons Molasses, (optional)
¼ Cup Kosher Salt	¼ Cup Soy Sauce
2 Tablespoons Dark Brown Sugar

Do not substitute table salt for kosher salt, and do not use iodized salt! Purchase a good quality kosher salt, preferably without anti-caking agents. Stir ingredients together until dissolved. Add molasses for mildly flavored fish, e.g. white fish, Atlantic salmon, or chum salmon. Molasses is not needed for the more flavorful salmon varieties. Use as directed in fish recipe.