BTW, I mentioned brine for fish to be smoked.
For Justin Case:

water, 2 qt total
1 cup granulated sugar
3/4 cup coarse kosher salt
1 1/2 tablespoons crushed black pepper
1 teaspoon granulated garlic
2 tablespoons Worcestershire sauce
1/4 cup dark brown sugar
4 bay leaves

In big sauce pan, add 1 qt water to a low boil.
Add all the ingredients except the remaining water.
Cook on low heat until all is melted.
Take off heat and add 1 qt really cold water.
Cool in fridge at least overnight, until really cold.

Add the raw, cleaned fish, and put lots of ice on top of the fish to keep it
under the brine.

Then smoke as required.