2 Reviews of Smoked Fish ( Brine Recipe and Smoking Directions)

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!

From: Chef #595890

On Oct 3, 2007

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