Canada > Ice Fishing British Columbia

Favorite brine recipe for fish smoking.


I like the basic 1 cup of coarse salt or sea salt and 1 cup of brown sugar in 1 gallon of water in a plastic bucket, soaked overnight.  Then let dry for an hour forming the pedicle before placing them in the smoke house.  I have used this on 100's of pounds of fish in the last 20 years.  Then hot smoked with alder wood.  1 of the smaller fillets never makes it to the house.  Lake trout waiting for smoking as I type.
What is your recipe?

9lbs of lake trout in the brine.  7am I will remove and let the pedicle form and then in the smoke house.  Ran the new smoke house for an hour to burn the oils off.  Anxiously awaiting.



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