Basic Fish Brine
April 30, 2019
Ingredients
- 1/2 cup non-iodized salt
- 1/2 cup white sugar
- 1 quart water
Directions
- Step 1 Fill a large container with 1/2 quart of warm water. Add salt and sugar. Mix thoroughly until well dissolved.
- Step 2 Add the remaining 1/2 quart of water.
- Step 3 Immerse prepared fish chunks, filets or small whole fish completely in brine solution.
- Step 4 Refrigerate fish in brine solution. Brine chunks of fish of fish 1″ thick for about 5 up to 8 hours, 1/2″ thick for about 4 hours, and for thinner filets or pieces 2-3 hours.
- Step 5 After brining, always rinse your fish with plenty of fresh water. Pat the fish dry, and allow them to air dry for about 1 hour.
- Step 6 This will cause a “pellicle” (a tacky glaze on the fish) to form indicating that it is ready for the drying and smoking process.