Two Brines for Smoking Fish

8 ingredients
3 steps

Ingredients

  • 4 cups water
  • 1/2 cup salt
  • 1/2 cup sugar
  • 1 x flavouring, oil-based your choice
  • 4 cups water
  • 1 cup salt regular or curing
  • 1 cup rock salt
  • 2 cups brown sugar

Directions

  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.

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