Wet Cure For Fish Recipes

FISH BRINE RECIPE FOR FLAVOR AND MOISTURE

Fish Brine Recipe for Flavor and Moisture image

This easy fish brine recipe is a great way to add flavor to fish and seafood and keep it from drying out, especially if you're cooking it on the grill.

Provided by Danilo Alfaro

Categories Entree Dinner

Time P1DT15m

Yield 1

Number Of Ingredients 9

Ingredients

1 quart (4 cups) water
1/4 cup kosher salt
2 tablespoons sugar
2 teaspoons white wine vinegar
2 tableespoons olive oil
1/4 cup thinly sliced onion
4 cloves garlic, peeled and crushed)
1 teaspoon cracked black pepper
2 cups ice

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

SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)

Smoked Fish ( Brine Recipe and Smoking Directions) image

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

Ingredients

3 -5 lbs fish, roughly
1 gallon water
1 1/3 cups canning salt
2/3 cup brown sugar

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

UNBELIEVABLE FISH BATTER

Unbelievable Fish Batter image

In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.

Provided by MargeBC

Time 10m

Yield 6

Number Of Ingredients 5

Ingredients

1 cup all-purpose flour
½ cup milk
½ cup water
¼ cup baking powder
1 teaspoon salt

Steps:

Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g

DRY RUB FOR FISH

Dry Rub for Fish image

Make and share this Dry Rub for Fish recipe from Food.com.

Provided by Chocolatl

Categories Low Cholesterol

Time 5m

Yield 2 tablespoons

Number Of Ingredients 6

Ingredients

1 tablespoon sweet paprika
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried rosemary
1/4 teaspoon cayenne

Steps:

Combine all ingredients and mix well.
Use as you would any dry rub.