This is the ultimate smoked fish brine for any kind of fish you intend to smoke including all kinds of salmon, trout, pike, pan fish, herring, white fish, sturgeon, carp, sucker, halibut, flounder, shark, and grouper.
Mix sugar and all dry ingredients in large microwavable bowl. Add Water and heat in microwave for 2-3 minutes only until sugar dissolves. The solution does not need to be hot, just lukewarm to allow the sugar to dissolve.
Add remaining ingredients, mix, and refrigerate for 1-2 hours.
Add fish to a large zip lock bag or a large enough vacuum bag to hold all the fish and liquid. Remove as much air from the bag as possible and seal. If using a vacuum sealer, ensure you seal with no Vacuum OFF.
In the refrigerator brine for 8 hours if using whole fish (skin, bones) or 4-5 hours for filet's. If filet's are thicker than 1" brine for up to 8 hours.
Remove fish from brine and smoke according to the directions on your smoker.
DO-NOT reuse brine! Throw away used brine and and make another batch if you need more brine for another recipe.
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By The Bird Man|
2019-12-10T18:00:01-07:00 January 6th, 2019|Recipes|Comments Off on Ultimate Smoked Fish Brine
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.