Smoking Fish - Looking for a good brine

[Nic D]

Im about to attempt smoking fish for the first time. Can you please set me up with a good brine?

thanks,

Nic

[Dannowar]

Soy sauce
Water
Sea salt
Brown sugar
Apple juice or beer.

Let it soak overnight and smoke for a couple hours on low


I know you don't care what I think but that should get you started. Hard to fudge up smoked fish.

[Sdspeed]

Originally Posted by Nic D

Im about to attempt smoking fish for the first time. Can you please set me up with a good brine?

thanks,

Nic

http://www.bigwatersedge.com/bwevb/s...ighlight=brine

[Widgeon]

Originally Posted by Dannowar

Soy sauce
Water
Sea salt
Brown sugar
Apple juice or beer.

Let it soak overnight and smoke for a couple hours on low


I know you don't care what I think but that should get you started. Hard to fudge up smoked fish.

Sounds like a fine recipe.
Use a similar combo for pork chops

[Baja_Traveler]

I use the same recipe - except I mix in honey to the pot as well as brown sugar, and add a six pack of Vernor's Ginger ale for the liquid.

Awesome stuff!

[nacho66]

Damn and I thought I had a big smoker. Looks great.

[Fishin' Magician]

Here's a tip for awesome smoked salmon...., after it's been on the smoker for an hour and a half, baste it with some apricot jam that has been melted down in the microwave (takes less than a minute to melt down). Brush it on and then close up the smoker for the last 30 minutes. It comes out awesome!!!

[Hunters Pa]

Here is a related question: When you put fish in your smoker do you find that it gives a slight fish flavor/scent to other foods you cook in the same smoker? I do ribs and pulled prork regularly but have been hesitant to use my regular smoker for fish out of fear that future meats will be compromised.

[Siebler]

Originally Posted by Hunters Pa

Here is a related question: When you put fish in your smoker do you find that it gives a slight fish flavor/scent to other foods you cook in the same smoker? I do ribs and pulled prork regularly but have been hesitant to use my regular smoker for fish out of fear that future meats will be compromised.

Ive never noticed and I do A LOT of Sausage, pulled meats, and ribs. I think the low temps and heavy smoke help from having fishy flavors adhere to the smoker.