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This is not a difficult recipe to make, but it does require some advanced planning. You may wish to brine the fish the night before serving, setting it out to dry just before bed, and smoke it upon awakening. Brining and drying the fish prior to cooking creates a protective “skin” (or pellicle) on the outer surface of the fish. This film helps to hold in the moisture and provides a concentration of flavors from the brine. The brine basically consists of 4 cups liquid, usually water; a generous quantity of salt, usually some form of sugar, and additional ingredients to flavor the brine. If you have a larger quantity of fish, just make additional brine. Throw brine away after use. Select your brine, or make up your own, using the proportions suggested
Units: US | Metric
Serving Size: 1 (608 g)
Servings Per Recipe: 6
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