Best 3 Fish Brine Recipes
Do you love the taste of perfectly cooked fish but struggle to achieve the right balance of flavors and textures? Look no further than fish brine! This magical liquid concoction not only enhances the flavor of fish but also tenderizes it, resulting in a flaky and moist fish that will impress even the most discerning palate. Whether you prefer a simple brine made with salt, sugar, and water or an aromatic brine infused with herbs, spices, and citrus, this article will guide you through the art of fish brining, ensuring that your next fish dish becomes a culinary masterpiece.
Here are our top 3 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
FISH BRINE
Fish deserve some salty foreplay just as much as pork and poultry. Every type of seafood is different in terms of density of the flesh, so different brine times are needed for different fish.
Provided by Barton Seaver
Categories Seafood
Yield Makes enough to brine fillets for 4 people; for whole fish, double the recipe
Number Of Ingredients 3
Steps:
- Mix all the ingredients and stir until the salt and sugar are dissolved. Submerge the fish in the brine, weighting it down with a plate if need be, and brine according to these guidelines: • Trout, shrimp, sardines, and other delicate seafood: 15 minutes • Bass, barramundi, sablefish, and other flaky fillets: 20 minutes • Halibut, mahimahi, bluefish, and other flaky, meaty fillets: 30 minutes • Salmon, mackerel, Arctic char, and other meaty, full-flavored fish: 35 minutes • Amberjack, cobia, swordfish, and other dense, steak-like fish: 40 minutes
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
Tips:
- Choose the right fish: Different fish have different textures and flavors, so it's important to choose a fish that will hold up well to brining. Firm-fleshed fish like salmon, trout, and halibut are all good choices.
- Use a flavorful brine: The brine is what will add flavor to the fish, so it's important to use a flavorful brine. You can use a variety of ingredients to flavor your brine, such as salt, sugar, herbs, spices, and citrus fruits.
- Brine the fish for the right amount of time: The amount of time you brine the fish will depend on the thickness of the fish. A general rule of thumb is to brine the fish for 30 minutes for every 1 inch of thickness.
- Rinse the fish before cooking: Before you cook the fish, be sure to rinse it off to remove any excess brine. This will help to prevent the fish from being too salty.
- Cook the fish properly: Once the fish is brined, you can cook it using your favorite method. Whether you bake it, grill it, or pan-fry it, be sure to cook the fish to the proper internal temperature.
Conclusion:
Brining fish is a great way to add flavor and moisture to your fish. It's a simple process that can be done with a variety of ingredients. By following these tips, you can brine fish like a pro and enjoy delicious, flavorful fish every time.
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