Smoking fish is as old as fishing itself. Some techniques, and of course equipment, have evolved since our ancestors first tied a line to a stick, but some universal truths remain as relevant as ever.

This article was originally featured on Field & Stream. Smoking fish is as old as fishing itself. Some techniques, and of course equipment, have evolved since our ancestors first tied a line to a ...

Mix the dry brining ingredients. Generously cover each piece of salmon (I cut pink salmon fillets into thirds), then place skin up in a nonreactive dish. Refrigerate for 6 to 8 hours. The brine will ...