Fish Brine Recipe For Flavor And Moisture
FISH BRINE
Fish deserve some salty foreplay just as much as pork and poultry. Every type of seafood is different in terms of density of the flesh, so different brine times are needed for different fish.
Provided by Barton Seaver
Categories Seafood
Yield Makes enough to brine fillets for 4 people; for whole fish, double the recipe
Number Of Ingredients 3
Steps:
- Mix all the ingredients and stir until the salt and sugar are dissolved. Submerge the fish in the brine, weighting it down with a plate if need be, and brine according to these guidelines: • Trout, shrimp, sardines, and other delicate seafood: 15 minutes • Bass, barramundi, sablefish, and other flaky fillets: 20 minutes • Halibut, mahimahi, bluefish, and other flaky, meaty fillets: 30 minutes • Salmon, mackerel, Arctic char, and other meaty, full-flavored fish: 35 minutes • Amberjack, cobia, swordfish, and other dense, steak-like fish: 40 minutes
SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)
This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8.
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 6h20m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Mix all ingredients very well until sugar is disolved.
- Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
- Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
- Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Nutrition Facts : Calories 557.6, Sodium 151014.9, Carbohydrate 143.9, Sugar 142.4, Protein 0.2
FISH BRINE RECIPE FOR FLAVOR AND MOISTURE
Steps:
- Gather the ingredients.
- Combine water, salt, and sugar in a large bowl. Stir to dissolve.
- Add remaining ingredients, along with ice, and stir so that liquid is fully chilled.
- Pour brine into a heavy gallon zipper bag. Add fish, squeeze excess air out of bag, and seal it. You can use another type of container as long as it has a lid.
- Refrigerate overnight, and take it out of fridge about half an hour before you're ready to cook fish. Rinse with cold water and proceed with recipe as directed.
Nutrition Facts : Calories 385 kcal, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 15177 mg, Sugar 28 g, Fat 27 g, ServingSize About 6 Cups (1 Serving), UnsaturatedFat 0 g
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