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Reply to "Fish Brine Recipe...A real prize winner!"

I'm with Smokenque except for the milk thingy...

I started a job in northern Manitoba back in 85 and discovered our fisheries people held a fish party every year for the last 12 years. Their fish brine was similar to the dry rub above and it worked with every fish species.

Most brining only takes 3 - 4 hours but big salmon slabs might take 6 hours. Overnite would take too much juice out of the fish making it hard.

The interesting part is that the brine is started off dry but after a few hours it has turned to a gummy paste with the extracted moisture. When ready the fish should feel firm but not hard.

From a handwritten recipe sheet from 1985 here are some guidelines I use with excellent results every single time. Golden yellow sugar and a non-iodized salt are used with a few spices - usually 1 Tbs each of allspice, garlic powder and nutmeg.

Trout/Char slabs - 3 sugar, 1 salt & spices
Brine 5 hrs, smoke 6

Small trout - 3 sugar, 1 salt & spices
Brine 3-4 hrs, smoke 5

Tulibee, Pike & Goldeye - 2 sugar, 1 salt & spices
Brine 12 hrs, smoke 8 - 10
Pike brine 5, smoke 6

Hmm, think I'll do a couple Rainbows tomorrow...
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