Salt Free pre-smoke fish recipe? (Brine)

[Rufusdan]

Okay...........it hit me!
Doctor says my Blood Pressure was way too high and advised me, as he glared into my eyes, that my sodium intake needs to be drastically reduced.
Is there anyone of you fine fishing friends that have a solution for a salt free pre-smoke fish recipe?
:help:

[OceanBlue]

I'm not sure how this would work. Salt "toughens" the fish and helps to cure it - not to mention enhancing the flavor, making it "pop".

You could smoke it (no brine), then can it to preserve the fish. But the flavor/texture will definitely be different than brined/smoked/fresh

Maybe experiment with some reduced sodium soy sauce as a brine base? This is the base I use for my jerky and it gets rave reviews.

Light Soy
honey
Ginger (lots!)
Granulated garlic and onion
sesame oil
W-sauce
crushed red peppers
and a few other secret ingredients

that aside, I rarely add salt to my food. I will do without salt on everything else before I give it up on my smoked fish or jerky. :wink:

[Dinikin]

Maybe using good sea salt.

[Spade]

What about using a rub instead of a brine? No idea, just throwing that out there in the discussion.

[fish4brains]

you could dry brine it in brown sugar and fresh garlic or black pepper for a few days (3-4), then smoke it. Obviously it would taste different than with salt but it would be good. vaccuum seal and freeze what you don't eat the first week or so.