LOCATION: Recipes >> Outdoor Cooking >> Smoked Fish 04
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Smoked Fish 04
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Fish and Shrimp Brine
2 quarts water
1 cup salt
1 1/2 tablespoons brown sugar
3 tablespoons lemon juice
1 teaspoon liquid garlic
1 teaspoon liquid onion
Mix ingredients together and soak seafood according to the following
table: For oily fish, increase time by 25%, With skin on, increase
time by 25%. (I soak A 12 inch trout with the skin on for 45 minutes,
15 inch bass filleted for 20 to 30 minutes. Shrimp, scallops etc
for 10 to 15 minutes.)
< 1/4# 30 Min
1/4 to 1/2# 45 Min
1/2 to 1# 1 Hr
> 1# 1 Hr per #
If you over brine with this recipe, (its too salty) simply soak
the fish in unsalted fresh water. This will remove some of the
salt.
Remove fish from brine and air dry until a the pellicle forms.
(Dried white protein) Hot smoke until the fish is done. Smoke longer
for a firmer, denser consistency. Trout, shrimp, and scallops are
good with just the brine. Additional spices may be added, dill,
cayenne pepper or tabasco sauce comes to mind.
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