Combine all ingredients in a large pot or bowl. Mix until all salt and sugar is dissolved.
Add your kokanee to the pot or bowl, ensuring that all the fish is completely submerged. You may need to weight it down with a plate or bowl.
Refrigerate and allow the fish to brine for 24-72 hours.
Remove the fish from the brine and rinse. Then put the fish on a wire rack (I like to put the rack in a cookie sheet) and let the fish dry for 2 hours. This will allow more smoke and other flavor to stick to the fish when cooking. It also makes for a better crust or sear on the fish. Place the fish on the rack back the the fridge while drying.
Smoke, bake, or grill the kokanee, as desired.
