dont rinse the fish after brining.
also, put the brined fish on an oven rack with a small fan, sprinkle with whatever, (we like lemon pepper), and let it dry. This will form a "pellicle" or skin, which will retain the moisture in the fish.
When I smoke up fish, I have to start with twice as much as I need cause alot of it gets "tested" ........quality control, aye!
