Smoking fish is not difficult, and it takes much less time than smoking of meat such as pork or game. Once you have your large pieces of fish - salmon is smoking a big fish, such as bluefish, trout and sturgeon - should be brined.
A fish brine is:
- 4 cups of water
- A quarter cup of kosher salt
- A quarter cup of brown sugar
- 2 bay leaves
- 1 stalk celery, sliced
- Half a cup of chopped fennel
- Half an onion, chopped
- 2 cloves garlic, crushed
Combine all ingredients and saline you place the fish in a (plastic or glass) non-reactive container, cover and refrigerate.
No comments:
Post a Comment