Kerry Hansen Loc: Bremerton, WA

Dry is when I roll the fish in the dry ingredients to coat then in my case put in a Ziploc bag. Some do the same thing, but put in a larger container layering fish and they have more room in their refrigerator than I do. For wet brine you take your liquid most likely water and add your ingredients. some may heat the liquid to dissolve, then when cool add fish to sit in brine. I have done it both ways and have found the gal Ziploc bags work for me. having the fish frozen first, opens the pores to better accept the brine. You will find that even though the fish may be a little soft at first, once the fish has lost some of it's moisture because of the brine, it will now be quite firm.

Kerry Hansen Loc: Bremerton, WA

One thing I forgot to mention is I take some honey and microwave it in a small bowl so it it like water and paint on a very light coat with a pastry brush.

bric Loc: Helena, MT

That’s candy for sure! Looks great thanks for sharing the recipe.

fishyaker Loc: NW Michigan (Lower Peninsula)

Very nice looking batch of salmon! The photos almost present the flavor right thru the computer screen! Thanks for sharing your method...and enjoy the fruits of your labor!

Up north Loc: Calumet, Michigan

Alder is the way to go pork, beef,and fish it does it all

DozerDave Loc: Port Orchard Wa.

Some call that process,” Indian Candy”…🐟on