Brine For Smoked Fish Recipes

HOW TO SMOKE FISH

How to Smoke Fish image

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

Ingredients

2 cups water
1 cup muscovado sugar or packed dark-brown sugar
Coarse salt
2 skin-on trout fillets (8 ounces each), boned
1 whole trout (1 1/4 pounds), backbone and pin bones removed
1 side skin-on arctic char (1 1/4 pounds)
Wood trimmings or apple wood chips (1 cup for trout fillets or 2 cups for whole trout or char)
Vegetable oil, for grill basket

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

Brine for Smoked Salmon image

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

Ingredients

1 gallon water
1 cup kosher salt
1 cup white sugar
1 cup brown sugar
lemon pepper to taste
1 (3 ounce) package dry crab and shrimp seasoning mix
freshly ground black pepper to taste
4 cloves garlic, crushed or to taste
1 dash hot pepper sauce
4 lemons, sliced and crushed
2 oranges, sliced and crushed
1 lime, sliced and crushed
1 large yellow onion, sliced

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)

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

BRINE FOR SMOKED FISH

Brine for Smoked Fish image

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

Ingredients

1 cup brown sugar
1 cup white sugar
1/2 cup salt
4 cups water (bottled)
1 lb boneless salmon fillet

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

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