Basic Brine for Smoked Fish

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Basic Brine for Smoked Fish
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Read more about preparing fish for smoking in Mike Stines' article here.

Use only fresh fish that has been kept clean and cold. Salmon are split with the backbone removed or filleted; bottom fish filleted; herring and smelts are headed and gutted. (Herring are also traditionally split for kippers.) Rinse the fish with running cold water to remove all traces of blood.

Servings
approximately 1 quart of brine
Servings
approximately 1 quart of brine
Basic Brine for Smoked Fish
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!

Read more about preparing fish for smoking in Mike Stines' article here.

Use only fresh fish that has been kept clean and cold. Salmon are split with the backbone removed or filleted; bottom fish filleted; herring and smelts are headed and gutted. (Herring are also traditionally split for kippers.) Rinse the fish with running cold water to remove all traces of blood.

Servings
approximately 1 quart of brine
Servings
approximately 1 quart of brine
Instructions
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