I've had a go at making some kippers and need some advice, having read the forum threads on kippers I decided to use a 70% brine solution and brined them for approx 20mins, the end result after smoking was completely inedible being far too salty, so a couple of questions, should I wash the fish after brining like you would with a dry cure? and could the difference between a 10 & 20 min brining really make that much difference to the amount of salt absorbed (I obviously don't know the difference between medium & large size herring!!)
All opinions greatfully received