Ways to preserve fish

2.Smoking: Wash freshly caught fish thoroughly. Brine the fish in a solution of one-and-a-half cups salt to one gallon of water in the refrigerator for 12 hours. Then brine the fish in a solution of four cups salt to one gallon of cold water for 15 minutes. Remove the fish from the brine and rinse. Place the short stem of your meat thermometer in the thickest portion of flesh. Add fish to the smoker once the air temperature reaches 100º F. While smoking fish, the air temperature should rise to 225º F. Fish flesh should reach and be kept at 180º F for 30 minutes. Smoked fish tastes best if used within one month and should be safely stored in the refrigerator.