Smoked Fish Brine

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Smoked Fish Brine
Prep Time 10
Servings
Ingredients
Prep Time 10
Servings
Ingredients
Instructions
  1. Add water the large mixing bowl and microwave on high for two minutes.
  2. Add brown sugar and salt. Whisk to dissolve sugar and salt.
  3. Add remaining ingredients and mix well.
  4. This is enough brine for 4-5 medium size fish (8-12" long trout, bass, salmon, white fish, ...etc). We prefer to leave the heads on the fish and the fish do not have to be skinned or descaled.
  5. Put whole gutted fish in a gallon size zip lock bag.
  6. Pour all brine mixture in bag & zip shut after remove most all the air.
  7. Shake well and refrigerate for 2 hours, turn bag over and shake well.
  8. Refrigerate for an additional 2 hours.
  9. Remove fish from bag and pat dry with a paper towel. Don't rinse the fish!
  10. Discard used brine. This brine should never be saved for later use.
  11. Smoke in a low temperature smoker until done.
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By | 2018-01-02T12:47:44+00:00 January 2nd, 2018|Uncategorized|0 Comments

About the Author:

The Bird Man is a wildlife expert specifically relating to wild birds and bats. We create organic ecosystems to control insects and rodents organically. Additionally, we design and install organic vegetable gardens for customers. The Bird Man is also a professional speaker, writer, and is very involved both locally and nationally.

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