I had a few left over fillets in the freezer so I decided to make some smoked salmon. First I deboned, removed the skin and then laid them in a bath of 1 part white wine and 1 part Yoshida's. Most find this odd but I let the pieces soak for up to five days. With this brine the secret is the longer the soak the better the smoked salmon. On sunday I'll put the chunks in the smoker with apple wood chips and a shot of brandy in the chips for flavor.