I live off grid with no refrigeration so I smoke my fish to preserve them and so far for us, the fish is fine if kept in a cool, dry spot. We are still eating fish (yellow perch) I harvested last month.
I mix a dry brine, equal parts brown sugar and sea salt, liberally apply to the freshly butterflied fish, and allow to soak in brine for approx 24hrs before going in the smoker for 2 hours on low.
My GF and I have been really enjoying smoked fish on crackers or with rice and kimchi (we are both Korean 😅). Excellent in soup and the heads make a fantastic fish stock.
Posted by EasyAcresPaul