The most basic brine consists of water and kosher salt, but because the salt solution is absorbed into the fish, it can also be used to carry other flavors with it to enhance the smoked fish. This recipe works well for any fish fillet or whole fish that will be hot-smoked.

Perfect as a snack or a side dish, this pie is usually served topped with salsa. Dedicated chileheads can also add some hot sauce to the mixture.