Smoked Fish Brine
recipe

Smoked Fish Brine

5.0

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.

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Ingredients

4-5
pound fillets, skin on
4
cup warm 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 until sugar and salt are dissolved. Let cool to room temperature. Pour the brine 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.
2

Cover and marinate in the refrigerator for a minimum of 6 hours.

3

Remove fillets from brine, pat dry with paper towels.

Hot Tip: Discard brine after use.
4

While your smoker heats, arrange fish on racks and let dry for about an hour or until a glaze forms on the surface of the fish.

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  • frank | Jun 24, 2018

    how long you smoke per pound?

    This was Helpful (0)
    • Shelby Hood | Aug 6, 2018

      Typically, fish is smoked according to internal temperature of the fish. Here's a great article on smoking fish.

      This was Helpful (0)
  • Ladybug | Jan 4, 2019

    Do you combine all brine ingredients and heat to dissolve then cool and add fish?

    This was Helpful (0)
    • Char-Broil | Jan 14, 2019

      Yes, you want to combine ingredients using warm water to help dissolve the salt and sugar, then let cool before pouring over fish.

      This was Helpful (0)
  • TTM | Feb 28, 2019

    I used low sodium soy sauce and doubled the whole recipe because I had about 10lbs of lake trout. I let the fish soak in the brine for about 16 hours and then rinsed the fish with clean water before placing it on the racks and patted them down before allowing to sit for an hour. Friends told me everything from it being delicious to it being some of the best smoked fish they have ever eaten. The recipe is simple and perfect!

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  • Russ | May 13, 2019

    I made this with Bragg amino acid soy sauce and divided the salt using kosher, Himalayan pink and sea salt. I brined sea bass filets overnight, patted dry and let sit for about 3 hours till glazed over. I smoked using cherry and oak over a water pan for about 3 hours low heat. My wife made a dip with half of the fish and I put out the rest with some crackers. I went out to the garage to fry calamari and by the time I got back it was all gone. Best smoked fish ever.

    This was Helpful (0)
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