Post by blackcrowheart on Jul 20, 2006 13:57:19 GMT -5
Basic Fish Brine
The most basic brine consists of water and kosher
salt, but because the salt solution is absorbed into
the fish, it can also be used to carry other flavors
with it to enhance the smoked fish. This recipe works
well for any fish fillet or whole fish that will be
hot-smoked.
2 quarts water, divided
1 cup granulated sugar
3/4 cup coarse kosher salt
1 1/2 tablespoons crushed black pepper
1 teaspoon granulated garlic
2 tablespoons Worcestershire sauce
1/4 cup dark brown sugar
4 bay leaves
In a medium saucepan over medium-high heat, bring one
quart of water to a low simmer. Add remaining
ingredients, except water, and simmer until salt and
sugar dissolve. Remove from heat and add remaining
cold water.
Refrigerate the brine until it cools to below 40
degrees F. Add the fish, weighing it down with a
reusable ice pack if necessary, and brine,
refrigerated, for the appropriate length of time.
Yield: Two quarts (enough for two to three fillets,
depending on size)
The most basic brine consists of water and kosher
salt, but because the salt solution is absorbed into
the fish, it can also be used to carry other flavors
with it to enhance the smoked fish. This recipe works
well for any fish fillet or whole fish that will be
hot-smoked.
2 quarts water, divided
1 cup granulated sugar
3/4 cup coarse kosher salt
1 1/2 tablespoons crushed black pepper
1 teaspoon granulated garlic
2 tablespoons Worcestershire sauce
1/4 cup dark brown sugar
4 bay leaves
In a medium saucepan over medium-high heat, bring one
quart of water to a low simmer. Add remaining
ingredients, except water, and simmer until salt and
sugar dissolve. Remove from heat and add remaining
cold water.
Refrigerate the brine until it cools to below 40
degrees F. Add the fish, weighing it down with a
reusable ice pack if necessary, and brine,
refrigerated, for the appropriate length of time.
Yield: Two quarts (enough for two to three fillets,
depending on size)