Curing is a centuries-old method that uses salt-based brines to preserve seafood. Today, we employ a mix of wet brines and dry cures depending on the size and fat content of the fish. Through the years, we’ve found that some smaller sized filets sparkle with a dry cure, while larger filets and whole fish need the balance of a solution of salt and water. No matter which method we use, salt works wonders: giving the fresh ‘straight from the ocean’ flavor maintained throughout the smoking process.