Smoked Fish Brine: BBQ Seafood Marinade

If you’re in the mood for a delicious and smoky dish, try this simple smoked trout or salmon recipe. It’s a fantastic way to bring out the natural flavors of the fish and is perfect for gatherings or even a casual dinner at home. Here’s a guide on how to brine and prepare your fish for that perfect smoky flavor.

Smoked Trout/Salmons Brining Suggestions

Brining is an essential step in the smoking process. It not only enhances the flavor of the fish but also helps to keep it moist during cooking. Below is a visual reference to spark your appetite:

Ingredients for the Brine

To start, here’s what you’ll need to prepare the brine:

• 1 cup kosher salt
• 1 cup brown sugar
• 4 cups water
• 2 tablespoons of your favorite spices (such as black pepper, garlic powder, or paprika)
• Fish (trout or salmon, cleaned and filleted)

Instructions for Brining and Smoking

Now, let’s get into the nitty-gritty of preparing your fish!

1. In a large bowl or pot, combine the kosher salt and brown sugar. Stir until both are fully dissolved.
2. Add the water, mixing thoroughly. Then, incorporate your choice of spices into the brine.
3. Place the fish fillets in the brine, ensuring they are fully submerged. If necessary, weigh them down with a plate to keep them in the brine.
4. Cover and refrigerate for at least 4-8 hours (or overnight for a stronger flavor).
5. Once the brining period is complete, remove the fish and rinse them under cold water to wash off excess salt.
6. Pat the fish dry with paper towels and let them sit at room temperature for about 30 minutes to develop a pellicle, a tacky surface that helps smoke adhere.
7. Preheat your smoker to a temperature between 180-220°F (82-104°C) and prepare the smoking wood of your choice (hickory and alder work great for fish).
8. Place the fillets in the smoker, skin side down, and smoke for 1.5 to 3 hours, depending on the thickness of the fillets, until they reach your desired level of smokiness.
9. Once done, remove the fish and let it cool before slicing.

That’s it! Enjoy your smoked trout or salmon on its own, or serve it with bagels, cream cheese, and capers for a classic treat. Happy smoking!

source: pnwflyfishing.com