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Basic Fish Brine

Skin on fish fillets / or whole salmon
4 ga Water
5 lb (8 cups) salt
1 lb Dark brown sugar
1 1/2 c Lemon juice
2 tb Liquid garlic
2 tb Liquid onion

Use a plastic or glass container. Disolve salt first, then add other ingredients and mix thoroughly. Options--tabasco sauce or dill or use honey or blackstrap molasses instead of brown sugar. I will usually boil 1 gallon of water to help disolve the salt. then puree lemon juice, fresh onions and garlic and add to brine. Then add 3 gallons ice cold water and stir. Brine according to the following guidelines

Fillets: 1 lb-----1 hour 1-2lbs--2 hours 2-3lbs--3 hours etc. Whole---estimated size of one fillet

Keep fish submerged and weight with plate if necessary. Rinse fish thoroughly after brining. Allow to dry on racks in a cool, airy place, screened from flies while the pellicle forms. Smoke over low heat 150-250 degrees until fish flakes easily.


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