I do a lot of curing and smoking of a variety of meats like bacon, hams, and fish. I thought I would share my exact brine and recipe so you can try it yourself. This works well with heavier grain fish like Striper but we will be using catfish for this project.
3 quarts of water
1/2 cup kosher salt or sea salt
3/4 cup brown sugar
4 finely crushed Bay leaves
2 tablespoons basil
1 tablespoon dill
Combine ingredients into a pot and bring to a boil. Reduce and simmer 10 minutes. Pour the brine into a non-metallic bowl. Let cool.
After the brine is room temperature we will add fish. Your fish pieces should be equal in thickness for best results.
The time it takes for the brine to penetrate will vary based on thickness. We check and stir in one hour.(Continued)