1/3 c. rock salt
1 (3 oz.) bottle Wrights liquid smoke
1 c. Mortons Tender Quick

Brine: 1/3 cup rock salt added to 1 gallon of water or enough to completely cover fish. Add liquid smoked and tender quick. Cut off heads and put in any non-metal container. Cover with brine.

Cover the container and refrigerate 48 hours. Turn fish after 24 hours. Remove from brine and dry thoroughly. Place on cookie sheet and bake at 200 degrees for 4 hours. Turn after 2 hours. Dry and cool thoroughly before wrapping for storage. Good eating. Use mainly for large fish.