Order of brining and freezing freshly caught trout

I've caught two lovely trout (1 lake 1 brookie). Typically, I would immediately wet brine for 24hrs then smoke over charcoal. However, there is a current fire ban in which charcoal bbqing is not permitted. So I am hoping to freeze these fish and smoke them when the ban is lifted. Does any one have any insight in whether I should brine first then freeze or freeze then brine. I want to preserve taste and texture as much as possible but am having trouble finding the 'proper' order of operations.

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