4. Submerge the meat, poultry or fish in the brine
For over-the-top gourmet fish, use our brine before smoking, grilling or baking. Brining adds moisture, tenderness and flavor.
The speed of curing depends whether we process whole fish, whole gutted fish, fish steaks or fillets. Fillets with the skin on will cure slower because the skin acts as a barrier that inhibits any flow of solution, moisture or even smoke. The skin with scales will cure even slower. At higher temperatures the curing develops faster. Fish will cure faster when it receives more salt, whether by dry salting or by being immersed in a heavy brine. Fat fish cures slower than the lean ones, reason being that fat inhibits diffusion of salt. Salt dissolves easily in water but not in fat. Lean flesh contains around 80% of water, but fat contains only 10-15% of water. Generally speaking, the brining time depends on the size of the fish and the salt concentration of the brine.
when we do a cooler of kings we fit 14-15 king fillets in a large cooler, we use a similar recipe, but I am missing your part about touching or overlapping? we do a layer of fish, sprinkle, layer of fish, sprinkle, and fill it up, after 6 hours we rotate the top to the bottom of a new cooler and rebrine what is needed, but by then we usually have quite a bit of juices. Then we dry them for 12-24 hours before smoking.
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(30 Kb, 659 downloads) Fish Brine PDF
The brining of meats is common. Lots of people brine their Thanksgiving turkey. At Providence, we have taken to brining certain fishes. The one that has yielded the best results is Alaskan halibut. The technique also works with other white-fleshed fish and even salmon, but I especially like it with halibut, which has a certain reputation among cooks.Use a standard 5% brine. To prepare enough for six to eight portions of fish, start out with 50 grams of salt, 600 grams of water and 400 grams of ice. Whisk the salt into the water until it has dissolved before adding the ice. The ice ensures that the brine remains cold throughout the hour. By the way, I recommend using sea salt for the brine because it dissolves readily and has no anti-caking agents or additives. Either sel gris or Maldon will do.Halibut has many fans and just as many detractors, who are not wrong when they say that it is not the most flavorful fish. Because it is low in fat, halibut benefits from a little, ahem, "enhancement," as it's termed here in L.A. An hourlong dunk in a simple brine of salt and water is just the thing to transform halibut into the type of fish you always wished it could be.My brine is 2 C pickling salt 4 C brown sugar to 12 C water, any other spice is optional. Shortest brine time for me is 7-8 hrs, 14 hrs max. So anywhere in that range is fine. Today things came up so I won't be taking my fish out until tomorrow 36 hrs. This will be my longest brine ever. I smoke at least 10-12 hrs. Winter time as long as 16 or more, due to outside temp.