Brine For Smoked Haddock Recipes

SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)

Smoked Fish ( Brine Recipe and Smoking Directions) image

This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8.

Provided by Mamas Kitchen Hope

Categories Lunch/Snacks

Time 6h20m

Yield 1 batch

Number Of Ingredients 4

Ingredients

3 -5 lbs fish, roughly
1 gallon water
1 1/3 cups canning salt
2/3 cup brown sugar

Steps:

Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.

Nutrition Facts : Calories 557.6, Sodium 151014.9, Carbohydrate 143.9, Sugar 142.4, Protein 0.2

More about "brine for smoked haddock recipes"

FINNAN HADDIE – MAKING YOUR OWN COLD-SMOKED …

2019-04-18 First, make a brine: add the sugar and salt to 500 ml of water in a small saucepan, and heat until it just dissolves. Pour the mixture into a large bowl, add about 500 g of ice to cool things off, and then add another 1000 ml of cold …
From iammyowndeli.com

See details

SMOKED HADDOCK RECIPES | BBC GOOD FOOD

55 Recipes. Magazine subscription – your first 5 issues for only £5! Cook smoked haddock in a range of comforting dishes. The strong smoky flavour works perfectly in fish pie, creamy chowder and classic kedgeree.
From bbcgoodfood.com

See details

SMOKED HADDOCK – DAMON LEIBERT - FIDDLER

2 bay leaves crumbled. 2 C water. Boil all above (not the haddock) Add 3 C cold water (or same volume ice) to make total of 5 cups of cold brine. Once the liquid is cold, brine the fish in fridge for 1.5-2 hours. Pellicule: For optimal smoking a …
From fiddler.net

See details

HOW TO SMOKE FISH AT HOME WITH LIQUID SMOKE | LEAFTV

Either rub liquid smoke on the fish or mix it in with the brine or marinade. The technique used varies from recipe to recipe. Place the fish in the brine or marinade and let sit. The length of time that the fish should sit in the brine or …
From leaf.tv

See details

HOW TO SMOKE HADDOCK: 7 STEPS (WITH PICTURES) - WIKIHOW

2019-03-29 Smoke the fish. Place the fish in a smoker at 30 degrees centigrade (about 90 degrees Fahrenheit) for 2 hours. 5. Smoke again. Now smoke the fish at an increased temperature of 65 degrees centigrade (about 150 degrees …
From wikihow.com

See details

HOW TO SMOKE HADDOCK | JOEYNYNE | COPY ME THAT

Cure the haddock in a brine. Add 3 cups of salt and 1 cup of sugar to 1 gallon of cold water in a large pot. Other seasonings or herbs such as pepper, bay leaves, garlic or sage can be added to the brine to add more flavor. Place the …
From copymethat.com

See details

BRINE RECIPES, BRINING TIPS, SOLUTIONS AND CONCENTRATION …

You'll find that most of my cold smoked fish recipes use a brine strength of 70-80% and it's a very simple brine. The other factors contribute to differences in the time that the fish spends in the brine and this is best demonstrated by looking …
From barbecue-smoker-recipes.com

See details

BRINE FOR SMOKED SALMON RECIPE - SOLSARIN - PERFECT DESCRIPTION

2022-05-18 Sprinkle salt evenly all over both fillets. Press salt into the flesh and skin to ensure it adheres well. Place salted salmon fillets in a glass container, such as a small glass baking …
From solsarin.com

See details

21 BRINE RECIPE FOR SMOKED PORK CHOPS - SELECTED RECIPES

Instructions. Heat a skillet to medium-high heat. Add Olive oil or vegetable oil. Add the Smoked Pork Chops. Cook approximately 4 minutes. Until they start to caramelize. Turn and cook the …
From selectedrecipe.com

See details

HOMEMADE ARBROATH SMOKIES – HOW TO MAKE THEM YOURSELF

Cool smoke (86°F or 30°C) for 30 minutes. Warm smoke (160°F or 71°C) for a further hour. Add fresh sawdust and smoke for a further hour. It's this third stage that produces the really dense …
From barbecue-smoker-recipes.com

See details

BRINE FOR SMOKED FISH RECIPE - FOOD NEWS

This recipe is for 5-7lbs of fresh Trout. In a large baking dish, pour in brine, place fish into brine. Brine the fish for about 8 hours in the refrigerator. Remove from brine, rinse off fish in cold …
From foodnewsnews.com

See details

FINNAN HADDIE – SCOTLAND (LIGHTLY SMOKED HADDOCK)

For Making the Brine and Brining the Fish 2 gallons Water 8 ounces Kosher Salt 2 ounces Sugar 3 ea Bay Leaves 1 tsp Black Peppercorns 5 lbs Haddock Fillets skin on, at approximately …
From delmarlearning.com

See details

SMOKED FISH BRINE RECIPE BROWN SUGAR RECIPES

Prepare the brine. Blend half the water (12 cups), kosher salt, sugar, pink salt, peppercorns, bay leaves, and mustard seeds together in a large stockpot. Bring to a gentle boil and stir until the …
From stevehacks.com

See details

EASY SMOKED HADDOCK RECIPES | OLIVEMAGAZINE

2021-02-09 This recipe for smoked haddock rarebit with spinach is really easy to make and ready in just 20 minutes – perfect for a midweek meal. The cheese topping makes it feel really …
From olivemagazine.com

See details

SMOKED FISH BRINE | CHAR-BROIL®

Hot Tip. Be sure to let brine cool completely before adding fish. Additionally, use a container large enough to hold all of the brine and fish comfortably. 2. Cover and marinate in the refrigerator …
From charbroil.com

See details

BASIC BRINE FOR SMOKED MEAT RECIPES ALL YOU NEED IS FOOD

Steps: Lay beef tenderloin on a pan with a rack and sprinkle about 2-3 teaspoons of coarse kosher salt evenly on the top of the meat. Place the meat into the fridge overnight (about 12 …
From stevehacks.com

See details

HOW TO SMOKE HADDOCK | HEALTHFULLY

See details

SMOKED HADDOCK OR COD RECIPE - BRADLEY SMOKER NORTH AMERICA

2009-12-27 Rinse briefly and pat dry then leave overnight in the fridge to dry out and become slightly tacky. (pellicle formation) Cold smoke (<80F) for around 4 hours depending on taste …
From forum.bradleysmoker.com

See details