Best 4 Brine For Smoked Fish Recipes
Smoking fish is a traditional method of preservation that not only enhances its flavor but also extends its shelf life. Brining the fish before smoking it is a crucial step that influences the final outcome of the smoked fish. The brine solution, composed of water, salt, and other seasonings, penetrates the fish, imparting moisture, flavor, and preventing it from drying out during the smoking process. Whether you prefer a simple brine or one infused with herbs, spices, or even fruit, understanding the science behind brining and experimenting with different recipes will guide you toward creating perfectly smoked fish that delights your taste buds.
Here are our top 4 tried and tested recipes!
SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)
This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8.
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 6h20m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Mix all ingredients very well until sugar is disolved.
- Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
- Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
- Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Nutrition Facts : Calories 557.6, Sodium 151014.9, Carbohydrate 143.9, Sugar 142.4, Protein 0.2
BRINE FOR SMOKED FISH
My uncle was the fish smoker in the family until he passed away. No longer are we treated to his wonderful smoked fish. During one conversation I said "heaven forbid" but what if? His answer to my recipe request was salt, sugar and water. And of course it did not taste like uncle's. Found a couple of recipes, tweaked and combined them and I seem to have passed the smoked fish taste test. Still doesn't taste like uncle's but think of him every time I make and taste smoked fish.
Provided by bjd44535
Categories Low Cholesterol
Time P1DT6h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- I bring this to a simmer over medium heat until all sugars are melted and combined with the salt and water.
- Cool and pour over salmon pieces. ( I do not use all the brine and will have to tweak further ).
- Place in the fridge for at least 24 hours.
- Drain fish and pat dry.
- Place on racks for about 1 hour, blotting with paper towel occasionally.
- Place in smoker for 5 hours, checking and adding smoking chips.
Nutrition Facts : Calories 532.2, Fat 3.9, SaturatedFat 0.6, Cholesterol 58.9, Sodium 14248.8, Carbohydrate 103.5, Sugar 102.9, Protein 22.6
BRINE FOR SMOKED SALMON
Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets.
Provided by Mike O.
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 13h10m
Yield 24
Number Of Ingredients 13
Steps:
- Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion.
- Soak your salmon in this brine in the refrigerator for 12 to 36 hours. Smoke using your desired method (see Cook's Note).
Nutrition Facts : Calories 81.7 calories, Carbohydrate 22 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.5 g, Sodium 3824 mg, Sugar 18.9 g
HOW TO SMOKE FISH
Where there's smoke, there's flavor. Smoking fish at home may sound intimidating, but it's no more complicated than grilling. Just add aromatic wood to a charcoal grill and let the fragrant, flavorful smoke do its work.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h30m
Number Of Ingredients 8
Steps:
- Make the brine: Combine water, sugar, and 1/2 cup salt. Place fish in a nonreactive dish; cover with brine. Refrigerate for 2 hours.
- Heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone.
- Soak wood trimmings in water for 30 minutes. Drain (if smoking whole trout or char, leave 1/2 cup wood in water); add to coals.
- Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket. Transfer to grill rack, and set over drip pan. Open lid vent, and position over fish. (This will direct smoke to impart maximum smokiness.) For the trout fillets: Smoke fish until cooked through but not dry, 12 to 15 minutes.For the whole trout: Smoke for 10 minutes. Flip basket. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 8 to 10 minutes more.For the side of arctic char: Smoke for 10 minutes. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 13 to 15 minutes more.
Tips for Brining Smoked Fish:
- Choose the Right Fish: For smoking, choose oily fish like salmon, trout, mackerel, and tuna. These fish hold up well to the smoking process and have a rich flavor that complements the smokiness.
- Freshness Matters: Start with fresh, high-quality fish. Avoid fish that has been frozen as it may have a less desirable texture and flavor after smoking.
- Brine Concentration: The concentration of the brine is crucial. A good rule of thumb is to use 1 cup of salt and 1/2 cup of sugar per gallon of water. You can adjust the amount of salt and sugar depending on your taste preferences and the type of fish you are using.
- Brining Time: The brining time can vary depending on the size and thickness of the fish. As a general guideline, brine the fish for 1 hour per inch of thickness. However, some recipes may recommend longer brining times for specific types of fish.
- Use a Food-Safe Container: Make sure to use a food-safe container for brining the fish. Glass, stainless steel, or food-grade plastic containers are all suitable options.
- Keep the Fish Cold: Keep the fish refrigerated during the brining process to prevent bacterial growth. You can place the container in the refrigerator or submerge it in a larger container filled with ice.
- Rinse and Dry: After brining, rinse the fish thoroughly with cold water to remove any excess salt and sugar. Pat the fish dry with paper towels before smoking to ensure an even smoke distribution.
Conclusion:
Brining smoked fish is a technique that not only enhances the flavor and texture of the fish but also helps preserve it. By following these tips and experimenting with different brine recipes, you can create delicious and flavorful smoked fish that will impress your family and friends. Whether you prefer a simple brine or one with aromatic herbs and spices, brining is a culinary technique that is sure to elevate your smoked fish dishes to the next level. Remember to always use fresh, high-quality fish, maintain proper sanitation during the brining process, and adjust the brine concentration and brining time according to your preferences and the type of fish you are using. With a little practice, you'll be able to brine smoked fish like a pro and enjoy mouthwatering results every time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love