Quote:
Originally Posted by 619-SWIM-DOG
I used this one the other day but tweeked it a little.
Ingredients: For eight pounds of salmon, trout, sturgeon or other fish
8 to 10 pounds fillets, skin on, rinsed, patted dry, cut into small pieces. A good size is about 3″ x 6″, but smaller or slightly larger is fine. Small trout can be cleaned and smoked whole.
8 cups water
2 cups soy sauce (Kikkoman is our favorite)
1 1/2 cups brown sugar
1/2 cup sea salt or kosher salt (Do not use iodized salt. It will impart an unpleasant flavor.)
1 1/2 tbsp granulated garlic
1 tbsp ginger
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Thanks for the reply but thats the brine you described, which I did before smoking
Im looking for glazes to put on the smoked yellowtail. I made an apricot glaze last time. Looking for suggestions of other glazes that worked well with the yellowtail