This Smoked Whole Red Emperor Recipe also works very well for red snapper, as both fish are alike. As I like the the flavour of that fish, I wouldn’t use a cure that will alter the taste of fish with nitrites. I would flavour brine it, so that it would remain moist. Then you can build different layers of flavours on top of that. My favourite way to prepare red snapper is using a jerk seasoning after it has been brined. I smoke it with either Pacific Blend, or Maple bisquettes, until it reaches an internal temperature of 145°F, or until you can flake it with a fork.

The brine I use is simple brine, but you can add herbs and other flavouring to the brine. However for fish, I prefer to add the seasonings to the fish, not the brine.

When adding additional seasonings to the fish, do not add any additional salt the recipe may call for. It is better to season with salt at the table. I prefer to use pickling or table salt, because the finer grains dissolve much easier in cold water.