SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)
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
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
BRINED AND SMOKED SMELT
Steps:
- Rinse the smelt in cool running water. Set aside.
- Place all of the remaining ingredients, except the ice, into the electric kettle. Bring to a boil. Add the ice and stir until the mixture is cooled. Transfer the liquid to a 1-gallon ziptop bag along with the smelt. Seal and place in a container so that all of the fish are in the brine. Place in the refrigerator for 30 minutes to 1 hour.
- Remove the smelt from the brine, rinse and pat dry. Place them onto a paper towel lined sheet pan, layering with paper towels in between if they won't fit in one layer. Allow to dry in the refrigerator overnight.
- The next day, place the smelt onto racks, belly side down, separating them by at least 1/4-inch and place into a smoker. Turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Adjust heat as needed and cook for approximately 3 hours or until desired level of doneness.
FISH BRINE
Fish deserve some salty foreplay just as much as pork and poultry. Every type of seafood is different in terms of density of the flesh, so different brine times are needed for different fish.
Provided by Barton Seaver
Categories Seafood
Yield Makes enough to brine fillets for 4 people; for whole fish, double the recipe
Number Of Ingredients 3
Steps:
- Mix all the ingredients and stir until the salt and sugar are dissolved. Submerge the fish in the brine, weighting it down with a plate if need be, and brine according to these guidelines: • Trout, shrimp, sardines, and other delicate seafood: 15 minutes • Bass, barramundi, sablefish, and other flaky fillets: 20 minutes • Halibut, mahimahi, bluefish, and other flaky, meaty fillets: 30 minutes • Salmon, mackerel, Arctic char, and other meaty, full-flavored fish: 35 minutes • Amberjack, cobia, swordfish, and other dense, steak-like fish: 40 minutes
PHILLIP SCHULZ'S BRINE CURE FOR SMOKED BLUEFISH
Provided by Trish Hall
Categories easy, condiments
Time 10m
Yield About 1 1/2 quarts of brine
Number Of Ingredients 9
Steps:
- Combine all ingredients in a ceramic, glass or stainless-steel bowl. Mr. Schulz marinates large bluefish fillets, more than 1 pound each, 2 days in this brine. Smaller fillets can be marinated 1 day or overnight.
More about "stines smoked shellfish brine recipes"
HEAVENLY BRINED AND SMOKED STRIPED BASS RECIPE
Web Place the cooled brine into a clean, preferably non-metal, container with a lid. Stir in the pepper, bay leaves, and white wine. Add the lemon slices. Place the fish portions inside the container of brine. Add more water to …
From mrecipes.com
From mrecipes.com
See details
SHELLFISH BRINE FOR SMOKED OYSTERS | SEAFOOD HARVEST
Web Nov 11, 2020 Prepare the smoker for a 225 degrees F. cook using your favorite smoking wood (avoid using heavy wood such as mesquite). I usually use alder, apple or oak, but I’ve also used dried seaweed. Place …
From seafood-harvest.com
From seafood-harvest.com
See details
BRINED AND SMOKED FISH | HY-VEE
Web For the first hour, keep temperature below 150 degrees to allow fish to soak up smoke. After 1 hour, open vents to bring temperature to 200 degrees sprinkle with fresh thyme, if desired.
From hy-vee.com
From hy-vee.com
See details
SMOKED FISH BRINE RECIPE | BRADLEY SMOKERS | ELECTRIC …
Web Mix ingredients together in a large bowl until sugar and salt are dissolved. Let cool to room temperature. Pour the brine over fillets, making sure they are covered. Refrigerate for 4-24 hours, depending on the thickness of …
From bradleysmoker.com
From bradleysmoker.com
See details
BASIC BRINE FOR SMOKED FISH | SEAFOOD HARVEST
Web Mar 9, 2022 Instructions Bring two cups of water to a simmer over medium heat. Add the remaining ingredients and stir until the salt and sugar dissolve. Remove from the heat and add the remaining cold water. Cool …
From seafood-harvest.com
From seafood-harvest.com
See details
SHELLFISH BRINE FOR SMOKED OYSTERS - FIERY FOODS
Web Aug 1, 2015 Instructions. Heat one quart of water to a simmer over medium heat. Add the remaining ingredients and stir until the salt and sugar are dissolved. Remove from the …
From fieryfoodscentral.com
4.4/5 (5)Servings 2
From fieryfoodscentral.com
4.4/5 (5)Servings 2
See details
BASIC BRINE FOR SMOKED FISH - FIERY FOODS & BARBECUE CENTRAL
Web Aug 1, 2015 Instructions Bring two cups of water to a simmer over medium heat. Add the remaining ingredients and stir until the salt and sugar dissolve. Remove from the heat …
From fieryfoodscentral.com
3.1/5 (17)Servings 1
From fieryfoodscentral.com
3.1/5 (17)Servings 1
See details
HOW TO SMOKE SEAFOOD | SEAFOOD BRINE RECIPE
From cameronsseafood.com
Estimated Reading Time 5 mins
See details
15 BEST SMOKED SEAFOOD RECIPES [BARBECUE FISH, CRAB, LOBSTER]
Web May 16, 2023 Crab Legs. The perfect summer main or side. When done right, King crab carries an unmistakable rich and sweet flavor, with a soft texture that’s like lobster. …
From theonlinegrill.com
From theonlinegrill.com
See details
MASTERBUILT SMOKER SEAFOOD RECIPES
Web A dry brine, or cure, combines, salt, sugar, herbs, and spices that the fillets will sit in for at least 8 hours. This method draws some of the moisture out of the fish making the flesh a …
From mrecipes.com
From mrecipes.com
See details
SMOKED FISH BRINE RECIPE | BRADLEY SMOKERS | ELECTRIC SMOKERS
Web 1 quart water 1/2 cup non-iodized salt (scant for table salt, rounded for Kosher) 1/2 cup white sugar 4 ounces cheap Scotch (rum or bourbon can be readily substituted) 3 …
From bradleysmoker.ca
From bradleysmoker.ca
See details
SMOKED SAILFISH BRINE? - SMOKING MEAT FORUMS
Web Feb 13, 2015 Feb 13, 2015. #4. I work part time at a fish market and we do a soy sauce, brown sugar, ginger, garlic and red chili flakes brine. We make that for smoked marlin. …
From smokingmeatforums.com
From smokingmeatforums.com
See details
BASIC BRINE FOR SMOKED FISH - BURN BLOG
Web Mar 9, 2022 1 stalk celery, sliced 1/2 cup chopped yellow onion 2 cloves garlic, smashed Instructions Bring two cups of water to a simmer over medium heat. Add the remaining …
From burn-blog.com
From burn-blog.com
See details
HOW TO SMOKE SUCCULENT SHELLFISH - FIERY FOODS & BARBECUE CENTRAL
Web Mar 18, 2013 Collect the shucked oysters and the liquor in a chilled glass bowl and refrigerate while the brine is prepared (or prepare the brine in advance). If you’re not up …
From fieryfoodscentral.com
From fieryfoodscentral.com
See details
SMOKED TROUT WITH A WET BRINE RECIPE | BRADLEY SMOKERS
Web Preparation. Mix together the water with all the salt, sugar and spices until the salt and sugar are dissolved. Then place the fish, skin side down, in a dish and pour in the brine. Flip …
From bradleysmoker.com
From bradleysmoker.com
See details
PETE'S FISH SMOKIN' WET BRINE RECIPE - BRADLEY SMOKER USA
Web This recipe will accommodate 7.5 kg (15 lb) of fish. However, it is important to make certain all the fish is covered with the brine/ marinade. Mix marinade/brine ingredients together …
From bradleysmoker.com
From bradleysmoker.com
See details
SMOKED SEAFOOD BRINE : RECIPES - COOKING CHANNEL RECIPE
Web Combine the sugar, salt, honey and 1gallon hot water in a large stockpot until dissolved. Then add 2 gallons cold water. Use immediately or refrigerate until ready to use (stir the …
From cookingchanneltv.com
From cookingchanneltv.com
See details
HOW TO SMOKE SUCCULENT SHELLFISH | SEAFOOD HARVEST
Web Nov 8, 2020 Keep as much of the liquor as possible. Run the knife under the oyster to separate it from the bottom shell. Collect the shucked oysters and the liquor in a chilled …
From seafood-harvest.com
From seafood-harvest.com
See details
SMOKED FISH BRINE | CHAR-BROIL®
Web 1 A smoked fish brine will keep the delicate meat of the fish from drying out as well as work your seasonings past the skin and into the tender flakes of the fish. Ingredients For the …
From charbroil.com
From charbroil.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search