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Nutrition Facts
Serving Size 1 batch 4272g Recipe makes 1 batch) The following items or measurements are not included below: fish
Calories 553
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 150992mg		6291%
Potassium 538mg		15%
Total Carbohydrate 142.8g		47%
	Dietary Fiber 0.0g	0%
	Sugars 141.2g
Protein 0.0g		0%
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Smoked Fish ( Brine Recipe and Smoking Directions)

Recipe #226732 | 6½ hours | 20 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: mama's kitchen
May 8, 2007

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.

1 batch (change servings and units)

Ingredients

3-5 lbs fish, roughly

Brine

1 gallon water
1 1/3 cups canning salt
2/3 cup brown sugar

Directions

1
Mix all ingredients very well until sugar is disolved.
2
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
3
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
4
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.

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Featured Reviews for This Recipe

From: Kimberly Annette

On May 31, 2008

Lovely! DH caught his first fish today (a gorgeous 2lb steelhead trout), & thanks to your old family recipe, it tasted supreme. We cut the brine time to a few hours, but it had soaked enough flavor for our taste, since we enjoy the hint of freshwater flavor. If you want to eliminate more "taste evidence" of where the fish came from, you should definitely soak it the full 12hrs, as the recipe calls for. After soaking, we tried two different herb/spice rubs. Both used coarse ground pepper and sea salt (we pushed one granule into the center of each piece of fish). One rub used tarragon, basil, and marjoram, the other used curry powder and coriander. Both were fantastic when blended with the smoke flavor. Also, we used maple wood from our tree that we had to cut down this year, along with store-bought wood chips made for the grill. I'd like to experiment with different types of woods to see which has the best taste. Ours certainly brought pleasure to our palates!

2 people found this review helpful

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From: Chef #595890

On Oct 3, 2007

same brine mix i use,but i add garlic and onion powder.

1 person found this review helpful

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