A forum for the BBQ enthusiast	Enter and win up to 24 pounds of free FAB!
You must create a profile and register to use this message board

Re: brine for fish

Posted By: Tony Neumann
Date: Sunday, February 23, 2003 at 4:32 p.m.

In Response To: brine for fish (Bass)

here is my best effort to date....hope you like teriyaki style:

Trout
Whole, 4 of them about 1 lb each, maybe a little larger
I usually split them/butterfly them and open em up real good first

Then the brine

1/2 cup of soy sauce
1/3 cup of white sugar
1/4 cup of maple syrup
1/4 cup of sea salt

put all this in a 1 gallon freezer ziplock bag
add half bag of water...must be 2 cups right?

Let the sugar and salt dissolve in water for 15 minutes before adding fish

Add fish and put into the fridge for 4 hours....NO LONGER!

Take fish out of brine and rinse well, getting all the slime off of them

Pat them dry
Put them on your smoker racks and put them into fridge to dry and form a pellicle....spelling on that word might be wrong!

Leave them on rack in fridge for 4 hours..they should be nice and tacky at this point...

Now smoke them how you would normally smoke them. I have a cookshack electric smoker and I smoke them with 1 ounce of hickory at around 200 degrees for 4 hours. They are just dry enough but not like jerky. Oh yeah! Halfway through the smoking time, I usually brush them with some teriyaki sauce!!

mmmmmm! Good luck!

My Pond

Messages In This Thread

brine for fish
Bass -- Sunday, February 23, 2003 at 2:39 p.m.

Re: brine for fish
Tony Neumann -- Sunday, February 23, 2003 at 4:32 p.m.