brine for smoking fish

1/4 cup sea salt
1/4 cup brown sugar
4 cups of water

mix brine place fillets of fish or what ever in mix and leave for 24 hrs in fridge remove and wash with water and pat dry and smoke, hanging in a smoker will give better results and cold smoked for 6 hrs at 60c

also soaking wood chips in water or alcohol for hour before you smoke will add to flavor and give more smoke


yum cold smoked kahawai

anyone try it yet

Hey fishoe, yes I have tied it and it turned out good. I am thinking it may be better for the longer slower smokes like you do, as opposed to the hotter fast smokes that I am doing as my original methods provide a result that I prefer......??? In saying that I prepare mine the way my father and his father did for years using a cold smoker with around a 10 - 12 hr smoke time so maybe it is just each to their own.

I do the following:
Ensure the fillet is clean and then rub in Non-Iodised salt (this is important) do NOT use table salt!! Follow the salt with plenty of brown sugar covering all of the flesh. Let the fish sit whilst the juices get going and I then hang the fish for about 5 mins which lets quite a bit of the moisture and juices drip off before placing straight into the smoker.