Brine For Oily Or Strong Tasting Fish Recipe

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   ["Fill a large container with 1/2 qt of hot water.", "Add in ingredients.", "Mix thoroughly till well dissolved.", "Add in the remaining 1 1/2 qts of water.", "Immerse prepared fish chunks, filets or possibly small whole fish completely in brine solution.", "Chill fish in brine solution.", "Brine chunks of fish of fish 1"" thick for about 5 up to 8 hrs, 1/2"" thick for about 4 hrs, and for thinner filets or possibly pcs 2-3 hrs.", "After brining, always rinse your fish with plenty of fresh water.", "Pat the fish dry, and allow them to air dry for about 1 hour.", "This will cause a", """pellicle"" (a tacky glaze on the fish) to create indicating which it is ready for the drying and smoking process."]

* Per serving · 4 servings · Values may vary.

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