MAKES ABOUT 3 QUARTS, ENOUGH FOR 2 TO 3 POUNDS FISH
I like to treat the fish with a simple brine. Besides allowing the seasonings to penetrate the fish, the brine also prevents protein from coagulating the way it often does when you cook fatty fish.
The brine I use for planked fish is only half the strength of what I use for pork or smoked fish. I recommend you stay away from commercial fish brines; they are too strong for this preparation and will overpower the flavor of the fish. This recipe makes enough for the Tamed Feast recipe. For the big feast, expand the recipe as needed and make the brine in a stockpot.
3/4 cup KOSHER SALT
1 cup packed light or dark BROWN SUGAR
1 tablespoon BLACK PEPPERCORNS
2 BAY LEAVES
1 quart ICE
Bring 2 quarts water to a boil. (If you are making enough brine for a feast, use an 8- to 10-gallon stockpot or several very large pots.) Turn off the heat. Add the salt, brown sugar, peppercorns, and bay leaves and stir to dissolve the salt and sugar. Add the ice and let the brine cool completely.