Brining fish

[fishbait]

For the last dozen years or so I have used gallon zip loc freezer bags for brining my fish. One bag is just right for a little chief smoker. Much easier than using a bowl like I used to do. Freezer bags not storage bags, this is important. Currently using Glad brand and they work great. This method is very neat and tidy as fish goes from cutting board straight to bag and the bag is also the measurer for the right amount of fish per smoker. Also, and this is important, keep the filled bags in a bowl or tub as they do leak or come open on occasion. http://www.ifish.net/uploads/492209298.jpg

[ 10-26-2001: Message edited by: fishbait ]

[Silent Lucidity]

Good idea. Wish Dad had done this when I was a kid. EVERYTHING smelled like brining fish in the fridge. images/icons/shocked.gif

[CHUMSALMON]

fishbait great idea! i'm going to try it with my next batch of smoked fish! images/icons/grin.gif

[Smily]

I will try that too, Always worry about the other side not geting enough brine and tired of spilling it in the fridge.

images/icons/smile.gif Smily images/icons/smile.gif

[ 10-26-2001: Message edited by: Smily ]

[DK]

try vaccume pack canisters also because when you release the vaccume the fish reacts like a sponge asorbing the brine

[fishbait]

About half way throught the brine, open the bags and stir the fish. Just move it so that the fish to fish contact points change, otherwise they will not get as brined (?)

[fishchaser]

Good Idea I have two big nook's that need brining. I'll do it that way this time. I don't have the big vacuum canisters to do it in them, yet. One day I'll pick some up. I'm sure they will have them at the sportsman show in Feb. I'll check there.Thanks images/icons/smile.gif

[FM2]

Fishbait, what type of brine are you using? Looks like you are using the "wet" brining method which you have a very nice and tidy system. Care to share what's in that red looking liquid!

I use both a wet and dry brine for fish. I can see how this will work for wet brine but am a little unsure if this will work for a dry brine. Have you tried your method using the dry brineing method?

[AngleThis]

Hey guys, I have a dry brine recipie that is so good, I have people in Alaska sending me meat for smoking. It's simple, easy, inexpensive, less messy, and does a superb job on both salmon and sturgeon. The recipie comes from a 3 generation nortwhwest lumber insustry family.

You just generously coat your fish with the mix, and stick in in tupperwear in the fridge overnight. I got a couple of those plastic drawer cases used for 'organizing' for about $12/ea. The meat does not have to be sealed while brinining. Thicker pieces may require a full 24 hrs.

With salmon and steelhead, I also reccomend leaving the skin on the meat, and rub a little course salt frimly into it (skin side only), wiping off any undisolved salt just before brining.

You will notice the brine rapidly pulls all the liquid out of the fish (and your hands if you have a lot of meat to prepare), and when done, the brined chunks will be sitting in about an eighth to a quarter inch of slimy fish oil. Just discard the oil, drip dry the meat, allow it to glaze over on racks for 30-60 minutes. Leave any undisolved mix on the fish, and into the smoker it gos.

With this recipe I recommend the first tray of Alder chips be moistened, subsequent trays leave dry.

Here's the recipie. This is enough for about 12-15 lbs of meat:

2 cups brn sugar
1/3 cup course salt
1 tbl ea:
garlic salt
onion salt
celery salt
dry mustard
2 tbl black pepper

Think this is too easy? Try it!! Even darker fish will come out not fishy, firm and delicious.

[Lipripper]

With the exception of mustard and celery salt that is the exact recipe I use. It produces the best smoked fish and venison ever!!! images/icons/grin.gif

[fishbait]

FM2,
This particulat brine is as follows:
3/4 bag brn sugar
3 palm fulls salt
almost all qt bottle terakee sauce
30 shakes natures seasoning
20 shakes garlic salt
20 shakes tobascco sauce

Sugar and salt into big plastic pitcher, add couple cups hot water to disolve, add other ingredents, more cold water to make about 1.2 - 1.5 qts total, distribute to three bags, remove air.......

sorry about the measurments, but I have not measured things for a long time. I got tired of my fish tasting the same every batch, so I wing it. I run approx 40 little chief batches per year and I want some variety. I ususally don't use this much terrakee, but 5 batches ago I got some fish that was really really super, lots of terrakee and it brined for almost 30 hrs. Sometimes work or fishing trip forces longer or shorter brine time. Also have gotten used to using timers on the smokers. If I am short on brine time I will us a dry brine, but am not convinced that you get the same flavor. I also prefer to use vine maple/cherry mix for smoking , if no vine maple subistute alder. I would never never use hickory on fish. Some other good thing sto add to the brine are apple juice, OJ, BBQ sauce, pesto sauce, pear butter, do not like to add any wine. hope this helps

[Crabby 2]

Fishbait,

Do you substitute teryaki sauce for soy sauce in your wet brine? I use Yoshida's. Also, I use inexpensive apple wine for some added zing.I make my own smoking chips...just chip some alder limbs and I've got the best smoking chips for my smoked fish. Learned that from Lucky Jim Conway!

Dale

[fishbait]

C 2,

Yes kind of... I seldom use terrakee and soy sauce together, but usually always use either one or the other. IF using soy sauce, I also cut down on the dry salt.

[Biteme]

I have been using ziplocks for many many years. Although I quite using wet brine 20 years or so ago I use a dry cure in the zip locks with great success. I have several smokers one of which is quite large and can do up to 150lbs of fish at a shot. This is made alot easier using a dry cure. I use a mixture of 3parts brown sugar and 1 part salt. add some cayanne pepper, onion powder, garlic powder, ground cinnamon, ground cloves and some fresh squeezed lime juice. Note: most dry cure recipes call for way to much salt, they were designed to preserve fish forever and not flavor it. This recipe will preserve fish for many months if packaged and froze properly. mix all of this thoroughly in large mixing bowl. If doing a large batch of fish get a medium to large ice chest and after layering the fish and dry cure into ziplocks place the bags of fish in the cooler with a block of ice or frozen milk jugs full of water and just set out in the garage. Tip: if it is in the hotter months leave the fish partially frozen while packing in the cure. this is alot easier than filling the whole fridge with wet brined fish and then cleaning the fridge after it leaks all over. I like the dry cure because it doesnt appear to hurt the fish if you leave it in the cure longer than you intended. I usually leave mine in overnight minimum and up to 36 hrs max depending on how large of pieces you are working with. After brining rinse and pat dry, place on racks and allow the skin (pellicule) to form. For a little added touch I add a little mrs. dash or crushed red pepper to the fish while skinning over. Oh and dont leave out the cinnamon and cloves that makes the whole recipe work. pop it in the smoker and get ready for some good stuff.
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