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Two Brines for Smoking Fish

 

26

Yield

4

cups brine

Prep

10

min

Cook

?

Ready

?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 609g (21.5 oz)
Amount per Serving
Calories 960% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 42459mg 1769%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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