Has anyone out there found that trout and salmon need less salt in the brine than white-fleshed fish? A couple of years ago I bought some spring salmon from the supermarket and brined and smoked them the same way as I do walleye and pike and they came out too salty for my taste. Since I plan on doing some trout fishing in the near future I'm considering cutting down on the salt by about half. I like cider 1197's idea of using herbs with trout but don't know about pre-cooking then smoking them...is that common? With waterfowl and venison I smoke them, then cook them. Keep your shtick on the ice.