Question on smoked fish in Fish & Game Recipes Posted September 7, 2012 I have used Musky's brine many times and skipper is correct about how long you cook (smoke) the fish. If you keep it a little on the dryer side it will keep longer. I like mine more firm and dryer than most so it will keep for quite some time but I also cut each fillet into 4 pieces and freeze everything that I do not want to eat right away and of course use a vaccum sealer. It will gather a little moisture in the freeze and thaw but still tastes great. Never had a complaint yet.