Basic Fish Brine Recipe

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   Here's a recipe I've used with great success.

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   Cooking Meat, Fish & Game by Jack Sleight and Raymond Hull.

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   Use a plastic or possibly glass container.

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   Disolve salt first, then add in other ingredients and mix thoroughly.

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   Options-tabasco sauce or possibly dill or possibly use honey or possibly blackstrap molasses instead of brown sugar.

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   I will usually boil 1 gallon of water to help disolve the salt.

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   then puree lemon juice, fresh onions and garlic and add in to brine.

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   Then add in 3 gallons ice cool water and stir.

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   Brine according to the following guidelines

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    Fillets: 1 lb-1 hour 1-2lbs-2 hrs 2-3lbs-3 hrs etc.

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    Whole-estimated size of one fillet

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    Keep fish submerged and weight with plate if necessary.

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    Rinse fish thoroughly after brining.

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    Allow to dry on racks in a cold, airy place, screened from flies while the pellicle forms.

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    Smoke over low heat 150-250 degrees till fish flakes easily.

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    I prefer to use alder chunks or possibly chips.

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    Apple, cherry, or possibly other mild hard fruitwood may be used.

* Per serving · 4 servings · Values may vary.

No additional tips available.