Smoked Fish Brine 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

More about "smoked fish brine recipes"

BEST BRINES FOR SMOKING SALMON OR TROUT | SMOKEHOUSE TROUT ...

After the first few hours in the refrigerator, the dry brine will pull the liquid out of the fish and the brine will now look like a wet brine. Every so often through the brine process, …
From smokehouseproducts.com
Estimated Reading Time 4 mins

See details

HEAVENLY BRINED AND SMOKED STRIPED BASS RECIPE

heavenly-brined-and-smoked-striped-bass image

In this recipe we will use a wet brine as the cure. This helps the less oily fish to remain moist during the smoking process. One of the keys to perfectly smoked fish is to do it …
From mrecipes.com
4/5 (145)
Servings 6
Cuisine American
Category Seafood

See details

10 BEST FISH BRINE FOR SMOKED FISH RECIPES | YUMMLY

2021-10-06 Fish Brine for Smoked Fish Recipes 82,619 Recipes. Last updated Oct 06, 2021. This search takes into account your taste preferences. 82,619 suggested recipes. Roast Turkey with Apple Cider Brine Shady Brook Farms. kosher salt, garlic, …
From yummly.com

See details

BRINE RECIPES, BRINING TIPS, SOLUTIONS AND CONCENTRATION ...

You'll find that most of my cold smoked fish recipes use a brine strength of 70-80% and it's a very simple brine. The other factors contribute to differences in the time that the fish spends in the brine and this is best demonstrated by looking at how brining times vary …
From barbecue-smoker-recipes.com

See details

SMOKED FISH BRINE RECIPES

2021-06-29 · A cure is also called a brine and it's the biggest trick to getting perfectly smoked fish. Brine Recipe with Fresh Herbs. The ideal ratio for making a cure for salmon is four tablespoons salt, five tablespoons sugar, and four cups of water. This …
From tfrecipes.com

See details

SMOKED RAINBOW TROUT WITH A WET BRINE

2018-10-23 A brine is a process of treating meat with a salt-based solution. Brining adds flavour and moisture to the finished product. While a basic wet brine is simply water and salt, there are lots of …
From theblackpeppercorn.com
5/5 (19)
Category Main Course
Cuisine American, BBQ
Total 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.

See details

ULTIMATE SMOKED FISH BRINE – THE BIRD MAN

2019-01-06 This is the ultimate smoked fish brine for any kind of fish you intend to smoke including all kinds of salmon, trout, pike, pan fish, herring, white fish, sturgeon, carp, sucker, halibut, flounder, …
From birdmanusa.com
4.8/5 (9)
Category BBQ & Smoking
Cuisine American
Total 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.

See details

BASIC BRINE FOR SMOKED FISH | FIERY FOODS & BARBECUE CENTRAL

2015-08-01 Basic Brine for Smoked Fish. Dave DeWitt August 1, 2015 Leave a Comment. 0 0. 0 0. Basic Brine for Smoked Fish. Votes: 16 Rating: 3.25 You: Rate this recipe! Print 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 …
From fieryfoodscentral.com
3.2/5 (16)
Servings 1

See details

A GREAT BRINE AND SMOKE – SOY SAUCE, BROWN SUGAR AND ...

2013-07-08 The recipe can easily be modified to add other flavors or to finish the smoked fish with a sesame seed glaze. Brine. Ingredients: For eight pounds of salmon, trout, sturgeon or other fish . 8 to 10 pounds fillets, skin on, rinsed, patted dry, cut into small pieces. A good size is about 3″ x 6″, but smaller or slightly larger is fine. Small trout can be cleaned and smoked whole. 8 cups ...
From cutterlight.com
Estimated Reading Time 5 mins

See details

SMOKED FISH BRINE | CHAR-BROIL®

2. Cover and marinate in the refrigerator for a minimum of 6 hours. 3. Remove fillets from brine, pat dry with paper towels. Hot Tip. Discard brine after use. 4. While your smoker heats, arrange fish on racks and let dry for about an hour or until a glaze forms on the surface of the fish. Tags:
From charbroil.com
4.1/5 (178)
Servings 1
Cuisine American
Category Side

See details

SMOKED KOKANEE - BEYOND THE CHICKEN COOP

2021-08-19 If you love to fish, then you probably (or hopefully) have an abundance of fish to use. This smoked fish recipe is for kokanee, but it also works for trout or other small fish. Kokanee is a landlocked sockeye salmon that can be found in the inland northwest and a few other freshwater lakes. We fish for kokanee quite often and our daily limit is 15 per person per day. Kokanee are a smaller …
From beyondthechickencoop.com
5/5 (2)
Calories 170 per serving
Category Preserving Food

See details

SMOKED BLUEFISH RECIPE — ELEVATED WILD

2020-07-14 This recipe makes enough brine for 3-6 fish depending on the size of the fish. We did 8 fillets from fish that were around 5 lbs each. Smoked Bluefish. Prep time: 1 day . Ingredients: 1 cup sugar. 1 cup salt. 2 bay leaves. 1 tbsp black pepper, whole. 3 tbsp soy sauce . 2 quarts water. Bluefish (or any other oily fish), scaled & filleted . Method. Combine all ingredients, bring to a simmer and ...
From elevatedwild.com
Estimated Reading Time 6 mins

See details

SMOKED FISH BRINE RECIPE - YOUTUBE

You can smoke fish for hours below 130F, the US government says 145F internal is cooked for fish. I smoke it between 120-135F until the fish is as dry as I w...
From youtube.com

See details

SMOKED ALBACORE TUNA RECIPE ARCHIVES - BROOKINGS FISHING ...

Add the fish to the brine, and leave in the refrigerator overnight. The fish can be brined for two to three days . Without rinsing place on a drying screen for one hour. Allow the fish to air dry in the smoke with the lid off for at least an hour before turning on heat and adding chips. Use thee pans of chips to smoke, then leave in smoke several more hours to finish. Smoke, with three pans of ...
From brookingsfishing.com

See details

SMOKED SALMON RECIPE : HOT-SMOKED SALMON PATE - AINSLEY ...

Smoked Salmon Recipe : Hot-Smoked Salmon Pate - Ainsley Harriott. Place the salmon on it, then . See more ideas about recipes, . Take your fish out of the brine and pat it dry. Set the fillets on your cooling rack, skin side down. Drape thinly sliced smoked salmon onto small chunks of warm crusty bread and top with a dab of sour cream and a twist of black pepper.
From crawfisheat.blogspot.com

See details

BASIC BRINE FOR SMOKED SALMON BOOSTS SALMON FLAVOR ...

Recipe For a Basic Brine for Smoked Salmon. Use a pure salt product in your salmon brine to prevent off-flavors. Canning salt, pickling salt, and Kosher salt are all good choices. And the brown sugar? Dark or light, either one is fine. Dark brown sugar has more molasses flavor. If you don't care for the molasses flavor use white sugar, or a combination of white and brown. Basic Brine Recipe ...
From smoker-cooking.com

See details

LITTLE CHIEF SMOKER BRINE RECIPES

Steps: Mix together the water, salt, sugar and syrup. Stir until all ingredients are dissolved. Add Fish and brine for 24 hours. Remove fish and smoke anywhere from 8 hours to 1 1/2 days, depending on your smoker.Use the 3/4 cup honey mixed with the 1/4 cup water for basting. From full-recipes.com.
From tfrecipes.com

See details

RECIPE FOR SMOKED TUNA BRINE - SHARE-RECIPES.NET

Recipe For Smoked Tuna Brine sharerecipes.net. 9 hours ago Tuna Brine and Smoke BigOven.com. 8 hours ago Bigoven.com Get All . Usually add black pepper to brine.Put fish in brine (in plastic container or zip locks) for min of 3 hours to overnight. The KEY to brining is to dry the fish on cookie sheets for 1 to 3 hours, generally under a fan, do not rinse the brine off.
From share-recipes.net

See details

HOW TO MAKE SMOKED WHITEFISH - MODERN CARNIVORE

2021-03-04 Smoked Whitefish Recipe Ingredients. 2 fillets of lake whitefish (skin-on) 7 cups cool water. 1 cup kosher salt. 1/2 cup brown sugar. 3 bay leaves. 1 tablespoon black peppercorns. 1/8 teaspoon onion salt. 1/8 teaspoon granulated garlic. 4 tablespoons soy sauce. 3 tablespoons birch or maple syrup (OPTIONAL – for basting during smoking) Instructions Brine The Fish – It’s important to brine ...
From modcarn.com

See details

15 BEST FISH BRINE RECIPES IDEAS | BRINE RECIPE, SMOKED ...

Oct 26, 2014 - Explore Rebecca Thomas's board "Fish brine recipes", followed by 209 people on Pinterest. See more ideas about brine recipe, smoked food recipes, fish brine recipe.
From pinterest.com

See details

EASY SMOKED FISH RECIPE - BEARDEDBUTCHERS.COM

2021-06-29 A cure is also called a brine and it's the biggest trick to getting perfectly smoked fish. Brine Recipe with Fresh Herbs. The ideal ratio for making a cure for salmon is four tablespoons salt, five tablespoons sugar, and four cups of water. This basic cure is whisked together until the salt and sugar have dissolved completely. This is a great opportunity to add flavors to your fish. A few ...
From beardedbutchers.com

See details

SMOKED FISH BRINE RECIPE | BRADLEY SMOKERS | ELECTRIC ...

Here’s a Smoked Fish Brine Recipe that I have used for 15+ years. It is fabulous for salmon, steelhead trout, and bluefish, but I think it should work on other fish as well. It’s an odd collection of ingredients, but it really works. It’s also incredibly forgiving in many ways. Some of the forgiveness is mentioned in the directions, but I’ve occasionally left out the lemon pepper or ...
From bradleysmoker.com

See details

BEST FISH BRINE - RECIPES | COOKS.COM

Home > Recipes > fish brine. Results 1 - 10 of 30 for fish brine. 1 2 3 Next. 1. FISH BRINE. Soak overnight. Cover fish with brine. Wash salt off, air dry and smoke. Ingredients: 4 (leaf .. salt ...) 2. BRINE FOR SMOKED FISH. Mix all together in large stainless steel kettle. Add fish. Refrigerate overnight. Next Day: ... smoker. Smoke according to smoker directions. Ingredients: 7 (leaves ...
From cooks.com

See details