Basil for brining?

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OK guys, anyone out there use basil as an additive to their sugar and salt brine mix for fish? I'm told it is a great enhancer, but how do I get the fresh basil, (as in leaf form) to the brine? Do I boil for an extract, and add it to the brine? Any Ideas?:study:

[The Quadfather]

You just have to ask me to bring you some fresh basil and I will. Coming at ya. If you don't want it for the brine, it's great elsewhere in the kitchen.:chef:

[Anonymous]

I got the basil, just don't know what to do with it! Bring it anyway. I think I'm gonna use it up on some poor, unsuspecting cutthroat when they're not looking!.

[racfish]

Basil isnt an herb that I would use for smoking. I'll put pesto on bbq or baked salmon. Pesto adds alot of flavor to the fish.Probably too much.If you want to try ,get your basil at cash n' carry.

[G-Man]

I'm with Racfish on the basil with fish take. I'll use dill, garlic, black or red pepper and possibly celery salt to flavor the brine. In my opinion basil flavors mingle better with poultry and vegetables than they do with fish.