Read more: 12 Underrated Types Of Fish You Should Try At Least Once Making a saltwater brine for your salmon is easy. It's a common technique used for meats that tend to dry out easily ...

The technique of brining has a far wider application than holiday birds like Turkey alone, and most meats don't need to be left soaking overnight.

Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).