Smoked Black Fish

[tropics]

Black Fish Fillets and Ribs 8 to 10lbs.

Brine

1/2 C sea salt

3 Heaping Tbsp Dark Brown Sugar

4 Bay Leaves

Mix with a pint or so of hot tap water, add ice after every thing seems dissolved. When cook enough add more ice and water to make a gallon of brine.I used a 2 gal zip bag to do it.
Brine fish for 11 1/2 to 12 hrs.Rinse with cold water air dry to form a pellicle.

Smoke at 160*F for 2 to 3 hrs get a nice color.Turn up the heat 185*f finish the fish with an IT of 145*