Sorry, but I have to say that is the worst advice I have seen in quite some time on smoking fish.
You have different degrees of salinity because you have no control over the system and brine too long.
You expect people to poke around in the fish tasting different pieces until they find one they like?
Shaking my head...
I think you need to pay more attention. Re-read what I wrote. A dry brine allows you to control salinity by how much you apply.
When you use a wet brine, you have no control other than time. Time is the only control you have with the wet method. A dry brine allows you to control salt and time.
And, what "you" like and what "I" like isn't necessarily what the "OP" likes. There's some experimentation until the beginner finds what they want. After a batch or two, he'll figure out what "he" likes, not what you tell him to like. Just make a batch and see what is preferred. You must have assumed that I suggested that every batch be made willy-nilly.
Sitka, I've enjoyed many of your posts. But why you're getting spun-out over smoked fish is beyond me. Anyway, try a dry brine and it'll take care of your over-brining issues
