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Brine For Oily Or Strong Tasting Fish
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           non-iodized salt
     1/2  cup           brown sugar
     1/4  cup           lemon juice
   1      tablespoon    garlic powder
   1      tablespoon    onion powder
   2      quarts        water

Fill a large container with 1/2 quart of warm water. Add ingredients. Mix thoroughly until well dissolved. Add the remaining 1 1/2 quarts of water.

Immerse prepared fish chunks, filets or small whole fish completely in brine solution. Refrigerate fish in brine solution. Brine chunks of fish of fish 1" thick for about 5 up to 8 hours, 1/2" thick for about 4 hours, and for thinner filets or pieces 2-3 hours.

After brining, always rinse your fish with plenty of fresh water. Pat the fish dry, and allow them to air dry for about 1 hour. This will cause a "pellicle" (a tacky glaze on the fish) to form indicating that it is ready for the drying and smoking process.

MC Formatted by Kurt Lucas <>

Posted to the AZstarnet BBQ Mailing List by Jeff Lipsitt                          Cable on Apr 23, 1998, converted by MC_Buster.