Two Brines for Smoking Fish
Yield
4 cups brinePrep
10 minCook
?Ready
?Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Brine #1 | |||
| 4 | cups |
water
|
|
| ½ | cup |
salt
|
|
| ½ | cup |
sugar
|
|
| 1 | x |
flavouring, oil-based
your choice |
* |
| Brine #2 | |||
| 4 | cups |
water
|
|
| 1 | cup |
salt
regular or curing |
|
| 1 | cup |
rock salt
|
* |
| 2 | cups |
brown sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Brine #1 | |||
| 946 | ml |
water
|
|
| 118 | ml |
salt
|
|
| 118 | ml |
sugar
|
|
| 1 | x |
flavouring, oil-based
your choice |
* |
| Brine #2 | |||
| 946 | ml |
water
|
|
| 237 | ml |
salt
regular or curing |
|
| 237 | ml |
rock salt
|
* |
| 473 | ml |
brown sugar
|
*
|
Directions
It is recommended that you rub in flavorings just before putting the fish into the smoker, although you can also put flavorings into either of the above brines; in other words you can prepare a brine marinade flavored with garlic, shallots, tarragon, dill, thyme, or whatever you fancy. After brining in the flavored brine, fish should washed off and dried before smoking.
Smoked fish will keep for a solid year, at least if they are frozen in airtight plastic bags from which the air has been exhaled.
