Brine For Smoked Fish Recipes
HOW TO SMOKE FISH
Where there's smoke, there's flavor. Smoking fish at home may sound intimidating, but it's no more complicated than grilling. Just add aromatic wood to a charcoal grill and let the fragrant, flavorful smoke do its work.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h30m
Number Of Ingredients 8
Steps:
- Make the brine: Combine water, sugar, and 1/2 cup salt. Place fish in a nonreactive dish; cover with brine. Refrigerate for 2 hours.
- Heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone.
- Soak wood trimmings in water for 30 minutes. Drain (if smoking whole trout or char, leave 1/2 cup wood in water); add to coals.
- Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket. Transfer to grill rack, and set over drip pan. Open lid vent, and position over fish. (This will direct smoke to impart maximum smokiness.) For the trout fillets: Smoke fish until cooked through but not dry, 12 to 15 minutes.For the whole trout: Smoke for 10 minutes. Flip basket. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 8 to 10 minutes more.For the side of arctic char: Smoke for 10 minutes. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 13 to 15 minutes more.
BRINE FOR SMOKED SALMON
Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets.
Provided by Mike O.
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 13h10m
Yield 24
Number Of Ingredients 13
Steps:
- Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion.
- Soak your salmon in this brine in the refrigerator for 12 to 36 hours. Smoke using your desired method (see Cook's Note).
Nutrition Facts : Calories 81.7 calories, Carbohydrate 22 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.5 g, Sodium 3824 mg, Sugar 18.9 g
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
BRINE FOR SMOKED FISH
My uncle was the fish smoker in the family until he passed away. No longer are we treated to his wonderful smoked fish. During one conversation I said "heaven forbid" but what if? His answer to my recipe request was salt, sugar and water. And of course it did not taste like uncle's. Found a couple of recipes, tweaked and combined them and I seem to have passed the smoked fish taste test. Still doesn't taste like uncle's but think of him every time I make and taste smoked fish.
Provided by bjd44535
Categories Low Cholesterol
Time P1DT6h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- I bring this to a simmer over medium heat until all sugars are melted and combined with the salt and water.
- Cool and pour over salmon pieces. ( I do not use all the brine and will have to tweak further ).
- Place in the fridge for at least 24 hours.
- Drain fish and pat dry.
- Place on racks for about 1 hour, blotting with paper towel occasionally.
- Place in smoker for 5 hours, checking and adding smoking chips.
Nutrition Facts : Calories 532.2, Fat 3.9, SaturatedFat 0.6, Cholesterol 58.9, Sodium 14248.8, Carbohydrate 103.5, Sugar 102.9, Protein 22.6
More about "brine for smoked fish recipes"
BEST BRINES FOR SMOKING SALMON OR TROUT | SMOKEHOUSE TROUT ...
From smokehouseproducts.com
Estimated Reading Time 4 mins
BRINE RECIPES, BRINING TIPS, SOLUTIONS AND CONCENTRATION ...
From barbecue-smoker-recipes.com
10 BEST FISH BRINE FOR SMOKED FISH RECIPES | YUMMLY
From yummly.com
SMOKED FISH BRINE RECIPES
From tfrecipes.com
SMOKED RAINBOW TROUT WITH A WET BRINE
From theblackpeppercorn.com
5/5 (19)Category Main CourseCuisine American, BBQTotal Time 3 hrs 15 mins
- In a place the fish, skin side down, in a dish and pour in the brine. Flip the fish a couple times and cover the dish with plastic wrap. Place in the fridge and let the fish marinate for 8-10 hours.
- Rinse the fish thoroughly and lay on smoker rack. Place the trout in a cool dry place for 1 hour to allow a pellicle to form on the outside of the fish. A fan can be used to speed up the process.
ULTIMATE SMOKED FISH BRINE – THE BIRD MAN
From birdmanusa.com
4.6/5 (15)Category BBQ & SmokingCuisine AmericanTotal Time 20 mins
- Mix sugar and all dry ingredients in large microwavable bowl. Add Water and heat in microwave for 2-3 minutes only until sugar dissolves. The solution does not need to be hot, just lukewarm to allow the sugar to dissolve.
- Add fish to a large zip lock bag or a large enough vacuum bag to hold all the fish and liquid. Remove as much air from the bag as possible and seal. If using a vacuum sealer, ensure you seal with no Vacuum OFF.
- In the refrigerator brine for 8 hours if using whole fish (skin, bones) or 4-5 hours for filet's. If filet's are thicker than 1" brine for up to 8 hours.
A GREAT BRINE AND SMOKE – SOY SAUCE, BROWN SUGAR AND ...
From cutterlight.com
Estimated Reading Time 5 mins
SMOKED FISH BRINE | CHAR-BROIL®
From charbroil.com
4.1/5 (178)Servings 1Cuisine AmericanCategory Side
BASIC BRINE FOR SMOKED FISH | FIERY FOODS & BARBECUE CENTRAL
From fieryfoodscentral.com
3.2/5 (16)Servings 1
SALMON BRINE THAT'S OH-SO-FINE RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE SMOKED WHITEFISH - MODERN CARNIVORE
From modcarn.com
DRY BRINE SMOKED RAINBOW TROUT - EAT MIDWEST FISH
From eatmidwestfish.org
SMOKED FISH BRINE RECIPE | BRADLEY SMOKERS | ELECTRIC ...
From bradleysmoker.com
EASY SMOKED FISH RECIPE - BEARDEDBUTCHERS.COM
From beardedbutchers.com
15 BEST FISH BRINE RECIPES IDEAS | BRINE RECIPE, SMOKED ...
From pinterest.com
THE BEST SMOKED FISH BRINE RECIPES - HOME, FAMILY, STYLE ...
From fantasticconcept.com
SMOKED FISH BRINE RECIPE - YOUTUBE
From youtube.com
BASIC BRINE FOR SMOKED SALMON BOOSTS SALMON FLAVOR ...
From smoker-cooking.com
BEST FISH BRINE - RECIPES | COOKS.COM
From cooks.com
SMOKED LAKE TROUT RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BRINE RECIPE USING LIQUID SMOKE WITH INGREDIENTS ...
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love