Recipe For Brine For Smoking Fish

Smoking fish is a wonderful way to infuse it with delicious smoky flavors while keeping it moist and tender. This brine recipe is perfect for preparing fish before smoking, enhancing its taste and texture.

Ingredients:

• 1 gallon of water
• 1 cup of kosher salt
• 1 cup of brown sugar
• 1 tablespoon of whole black peppercorns
• 1 tablespoon of mustard seeds
• 1 tablespoon of coriander seeds
• 2 bay leaves
• 4 cloves of garlic, smashed

Instructions: How to Cook Brine Smoking Fish

1. In a large pot, combine water, kosher salt, brown sugar, black peppercorns, mustard seeds, coriander seeds, bay leaves, and smashed garlic cloves.
2. Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the salt and sugar.
3. Remove the pot from heat and let the brine cool to room temperature.
4. Once the brine has cooled, place your fish fillets in a large resealable plastic bag or a container with a lid.
5. Pour the brine over the fish, making sure it is completely submerged. Seal the bag or container and refrigerate for at least 4 hours, or overnight for best results.
6. After brining, remove the fish from the brine and rinse it thoroughly under cold water to remove excess salt.
7. Pat the fish dry with paper towels before smoking according to your preferred method.
8. Enjoy your delicious smoked fish with a wonderful depth of flavor!