Best 5 Smoked Fish Brine Recipe And Smoking Directions Recipes
When it comes to creating mouthwatering smoked fish at home, achieving that perfect balance of flavors and textures is an art form. In this comprehensive guide, we will embark on a culinary journey that will transform ordinary fish into tantalizing delicacies using a simple yet effective smoked fish brine recipe and expertly crafted smoking techniques. Join us as we unlock the secrets of brine preparation, uncovering the perfect harmony of aromatic herbs, savory spices, and tangy liquids that will infuse your fish with an unforgettable depth of flavor. Discover the intricacies of selecting the right type of wood chips, understanding smoke temperature control, and mastering the art of smoking. Whether you're a novice pitmaster or a seasoned pro, this definitive guide will equip you with the knowledge and techniques to create irresistible smoked fish that will elevate your culinary game.
Here are our top 5 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 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.
BASIC BRINE FOR SMOKING MEAT
This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce, and various herbs and spices. Anything that you like will work, so experiment at will.
Provided by Smokin' Ron
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)
Nutrition Facts : Calories 26.1 calories, Carbohydrate 6.7 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2852.1 mg, Sugar 6.7 g
BRINED AND SMOKED SMELT
Steps:
- Rinse the smelt in cool running water. Set aside.
- Place all of the remaining ingredients, except the ice, into the electric kettle. Bring to a boil. Add the ice and stir until the mixture is cooled. Transfer the liquid to a 1-gallon ziptop bag along with the smelt. Seal and place in a container so that all of the fish are in the brine. Place in the refrigerator for 30 minutes to 1 hour.
- Remove the smelt from the brine, rinse and pat dry. Place them onto a paper towel lined sheet pan, layering with paper towels in between if they won't fit in one layer. Allow to dry in the refrigerator overnight.
- The next day, place the smelt onto racks, belly side down, separating them by at least 1/4-inch and place into a smoker. Turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Adjust heat as needed and cook for approximately 3 hours or until desired level of doneness.
Tips:
- Choose the Right Fish: For smoking, select firm-fleshed fish like salmon, trout, mackerel, or tuna.
- Prepare the Brine: Use a brine solution to flavor and tenderize the fish. Experiment with different ingredients like salt, sugar, herbs, and spices to create unique flavors.
- Brine Time: The brining time depends on the size and thickness of the fish. Smaller fish require a shorter brining time (around 30 minutes to 1 hour), while larger fish may need up to 12 hours or overnight.
- Smoking Techniques: You can smoke the fish using a smoker or a grill. For a smoker, maintain a temperature between 180°F (82°C) and 200°F (93°C). If using a grill, use indirect heat and add wood chips or chunks for smoke flavor.
- Smoking Time: Smoking time varies depending on the type of fish and the desired doneness. Salmon and trout typically take around 1-2 hours, while larger fish like tuna may need up to 4 hours.
- Monitor the Temperature: Use a meat thermometer to monitor the internal temperature of the fish. The fish is done when it reaches an internal temperature of 145°F (63°C) for medium-rare or 155°F (68°C) for medium.
- Glazing (Optional): You can glaze the fish with a mixture of honey, maple syrup, or barbecue sauce during the last 15-20 minutes of smoking to add a sweet and sticky coating.
- Resting: Let the smoked fish rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful fish.
Conclusion:
Creating delicious smoked fish at home is a delightful and rewarding experience. With careful preparation, the right ingredients, and a bit of patience, you can achieve succulent and flavorful smoked fish that will impress your family and friends. Remember to experiment with different brines, smoking techniques, and wood types to discover your favorite combinations and create your own signature smoked fish recipes. Enjoy the process and savor the delicious results of your culinary efforts!
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