Our seafood is brined one of two ways: wet or dry. The picture below highlights the dry brine process. Dry brining is the process of sprinkling the fish with a dry mixture of salt and spices and letting the fillet lay undisturbed. The brine is then rinsed off and the fish is ready for smoking. Brining draws water and moisture out of the seafood, and replaces it with a small portion of the salt and spice mixture – this begins the curing process. Each type of seafood is brined its own way, with its own different brine mixture for a specific period of time.