Two Brines for Smoking Fish

1. 1

   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.

2. 2

   After brining in the flavored brine, fish should washed off and dried before smoking.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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