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Brine For Oily Or Strong Tasting Fish

none

1 cup non-iodized salt
1/2 cup brown sugar
1/4 cup lemon juice
1 tablespoon garlic powder
1 tablespoon onion powder
2 quarts water

Fill a large container with 1/2 quart of warm water. Add ingredients. Mix thoroughly until well dissolved. Add the remaining 1 1/2 quarts of water. Immerse prepared fish chunks, filets or small whole fish completely in brine solution. 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. 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. This will cause a "pellicle" (a tacky glaze on the fish) to form indicating that it is ready for the drying and smoking process. Posted to the BBQ List by Jeff Lipsitt - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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