adkel53 Posted June 15, 2014 Share Posted June 15, 2014 This method can be used for chunky fillets such as bonito, kingfish, tailor, salmon - any fish with good chunky fillets. I also use it to smoke trout whole. Step 1 Clean and fillet (if doing fillets) your fish thoroughly ensuring that all traces of blood are removed. Preferably, you will have bled the fish immediately after capture. Step 2 Brine your fish with this basic brine solution: 1/2 cup non-iodised salt 1/2 cup sugar 1 litre of water Stir until completely dissolved Place fish in a glass, stainless or ceramic dish and COVER with the brine solution. Place in the refrigerator. Thick chunks of 3cm or more should be in brine 8 to 12 hours. for thin chunks of less than 3cm, 6 to 8 hours is sufficient. Step 3 Remove fish from brine and rinse each piece under cold water. Gently pat dry and lay pieces on a rack to air dry for about one hour. When the fish is sticky to the touch it is ready for smoking. Step 3 Smoke the fish using your favorite wood chips or shavings. Note: The basic brine can be modified by adding any of the following ingredients; chilli flakes, grated fresh ginger, soy sauce, honey, lemon/lime juice and/or zest, bay leaves, pepper, rum pickling spices. Experiment and be creative. Eat while still hot or each cold. Link to comment Share on other sites More sharing options...
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