I'm a big fan of brining when smoking. Due to climate, I rarely cold smoke (I only cold smoke if the outside temp is under 50-60). But adding the water and flavor of your brine (salt, sugar, pick your seasonings) is worth it. The added water content makes the fish a little more forgiving in hot smoking and, if like other meats, should give you a longer smoke time for cold smoking allowing more smoke flavor to be absorbed.
Brining will do nothing for parasites.
Give a few country boys a little money, beer, an arc welder and power tools and great things can happen...or someone is going to the hospital or jail.
