Preparing Brine

Prepare a brine of 3½ cups table salt in 1 gallon of cold water in a plastic, stainless steel, or crockery container. Red or white wine can be substituted for a portion or all of the water, if desired. Stir the salt until a saturated solution is formed.

Spices such as black pepper, bay leaves, seafood seasoning, or garlic, as well as brown sugar, may be added to the brine depending on your preference.

Use 1 gallon of brine for every 4 pounds of fish. Brine fish in the refrigerator, if possible.

Keep the fish covered with brine throughout the brining period. A heavy bowl can be floated on the brine to keep the fish submersed, but do not pack the fish so tightly that the brine cannot circulate around each piece.

Thanks to boatersdream for this!