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The Set-Up Post Brine: After 12 hours, I removed the fish from the brine. I did not rinse, just used paper towels to pat dry the fish until it had a tacky surface. I then let it sit out on the counter for about an hour while I prepped the smoker. Before placing it on the smoker I pat dried...

No, no cod here. Most of the fish in the picture are Kings from 7lbs to 30lbs. The red fish is a Mutton Snapper. The smaller tuna looking fish is what we call Bonita or Bonito. We don't eat them, they're super oily, but they make great bait strips.

The Fish and The Brine The Fish: Here are three healthy size King Fish filets with the skin still on. Approximately 5lbs worth of fish. The Brine: I filled a large bowl with the following ingredients: Kosher Salt - 1cup Dark Brown Sugar - 1cup Garlic Powder - 1/4cup Paprika - 1/4cup Old...

So today was a good day fishing in Miami. We reeled in about 100lbs of fish mostly consisting of what we call King Fish down here. It's also known as King Mackerel. King Fish is a fish known in South Florida to be best prepared by smoking and usually used to make a killer smoked fish dip. I...