Immersion of fish in brine in a brine bath (brine tank, brine tub, brine vat) for salting before smoking, drying, canning or some other form of processing. Dye may be added to the brine for smoking. An 80° brine is a common working strength for batch brining of fish for smoking. In a continuous briner (mechanical briner) the fish are conveyed at a speed that can be adjusted to give the required residence time (brining time) in the brine bath to achieve the desired salt concentration and salt content. The brine is maintained almost at saturation point by passing through a bed of salt and continuously re-circulated through a sieve to remove debris.