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    You are in: Home / Recipes / Brine for Smoked Fish Recipe
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    Brine for Smoked Fish

    Total Time:

    Prep Time:

    Cook Time:

    30 hrs

    25 hrs

    5 hrs

    bjd4's Note:

    My uncle was the fish smoker in the family until he passed away. No longer are we treated to his wonderful smoked fish. During one conversation I said "heaven forbid" but what if? His answer to my recipe request was salt, sugar and water. And of course it did not taste like uncle's. Found a couple of recipes, tweaked and combined them and I seem to have passed the smoked fish taste test. Still doesn't taste like uncle's but think of him every time I make and taste smoked fish.

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    Units: US | Metric


    1. 1
      I bring this to a simmer over medium heat until all sugars are melted and combined with the salt and water.
    2. 2
      Cool and pour over salmon pieces. ( I do not use all the brine and will have to tweak further ).
    3. 3
      Place in the fridge for at least 24 hours.
    4. 4
      Drain fish and pat dry.
    5. 5
      Place on racks for about 1 hour, blotting with paper towel occasionally.
    6. 6
      Place in smoker for 5 hours, checking and adding smoking chips.

    Ratings & Reviews:


    Nutritional Facts for Brine for Smoked Fish

    Serving Size: 1 (491 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 532.2
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 0.6 g
    Cholesterol 58.9 mg
    Sodium 14248.7 mg
    Total Carbohydrate 103.5 g
    Dietary Fiber 0.0 g
    Sugars 102.8 g
    Protein 22.5 g

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