Here is a simple brine mix that I use for smoking fish, I mainly use it for trout. It can be used on any other fish too.
Mix 3 tablespoons of cooking salt and 1 tablespoon of brown (or raw ) sugar to 1 pint of water and stir until dissolved, then add 3 tablespoons of premium soy sauce to the dissolved mixture. Place fish in container, pour in mix to cover fish and refridgerate for 3 to 8 hours. I have found the longer time the better, wipe fish with paper towell before placing into smoker. This mix is enough to cover 6 fish of around 350 gms, and it works a treat. I smoke them for around 20 minutes. I also add some sweet chilli sauce to the brine mix as well from time to time for that extra bit of flavour. If you don't own a smoker and have only a couple of fish to smoke then you can place them on a round cake rack and place it in a wok cover with the lid and smoke them that way as well. I often do this when I only have a couple of trout to smoke.
cheers
Adrian
Thanks Adrian. I guess I'd better go catch some trout now
Thanks that does work well with trout but also works well with other mild flavored fish as well.