recipe
Simple Brine Recipe for Smoked Fish
5.0

Brines aren’t just for thanksgiving turkey anymore – use a brine for your smoked fish to give the meat true tasty flavor.  Using a smoked fish brine will help keep the delicate meat of the fish from drying out while smoking and work delicious seasonings past the skin and into the tender flakes of the fish.

Ingredients
4-5
pound fillets, skin on
4
cup water
1
cup soy sauce
3/4
cup brown sugar
1/4
cup sea salt
3/4
tablespoon granulated garlic
Directions
1
Mix ingredients together in a large bowl. Pour mixture over fillets, making sure they are covered.
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. Resealable zip-top bags or covered baking dishes are great options.
2
Cover and marinate for about 6 to 10 hours (or overnight) in the refrigerator
3
Remove fillets from brine, pat dry with paper towels. Preheat digital smoker.
Hot Tip: Discard brine after use.
4
While smoker is preheating, arrange fish on racks and let dry for about an hour or until a glaze forms on the surface of the fish.
5
Smoke fish until the internal temperature is 165 degrees Fahrenheit.
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