Section R. 285.569.5 - BriningRule 5.
(1) Before smoking, fish shall be dry-salted or brined in a manner that will ensure an adequate and consistent water phase salt content of the finished product.(2) Brining of fish for smoking shall be carried out so that the temperature of the brine does not exceed 60 degrees Fahrenheit (16 degrees Celsius) at the start of brining. If the brining time is more than 4 hours, then the brining shall take place in a refrigerated area that is at a temperature of 38 degrees Fahrenheit (3.3 degrees Celsius) or below immediately after the salting step.(3) Brining tanks shall be cleaned and sanitized before each use. Brines shall not be reused unless there is an adequate process available to return the brine to an acceptable microbiological level.(4) After removal from a brining solution, fish shall be rinsed with potable water.Mich. Admin. Code R. 285.569.5