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brine fish before smoking?

post #1 of 12
Thread Starter 
have done a few chickens but gonna do my first fish...

brine?

put it right on the grate- I know you dont wrap it in tinfoil but do you put it on something (wood plank)?
post #2 of 12
Thread Starter 
haddock, sorry
post #3 of 12
I've brined bluefish before and just laid it out right on the grill. Can't even remember what I mixed up though
post #4 of 12
Never smoked haddock but my fish brine is about 3 parts brown sugar to 1 part kosher salt or abt 4-1 pickling salt. You can add garlic or herbs, whatever makes you happy. Pack it on dry for 4-6 hours. Rinse and let dry before smoking it. I just put it skin down on the grill but cleaned well first.
post #5 of 12
Quote:
Originally Posted by JimW View Post
Never smoked haddock but my fish brine is about 3 parts brown sugar to 1 part kosher salt or abt 4-1 pickling salt. You can add garlic or herbs, whatever makes you happy. Pack it on dry for 4-6 hours. Rinse and let dry before smoking it. I just put it skin down on the grill but cleaned well first.



What he ^ said, but I go about equal parts kosher salt to brown sugar.



After rinsing and patting dry, you need to let it dry for quite awhile to form a pellicle. Putting it in front of a fan speeds this process up somewhat.



BTW, the brine is a "dry brine"..........have done a wet brine once or twice but I find it makes the end product too salty.
post #6 of 12
Also, right before smoking you can add other flavorings........for bluefish, I normally used fresh course ground black pepper and lemon pepper, or instead of lemon pepper, some grated lemon rind.



Other folks will baste with honey, maple syrup, molasses, and other stuff.
post #7 of 12
I think I added some lemon juice and tariyaki to mine also. Its just been to long since I did it.
post #8 of 12
brine overnight. look in this forum, there are some good recipies from a few years ago on smoking fish and brines. i use very little salt in my brine.


just did these today as a matter of fact. first half of a 16 fillet batch.

500
post #9 of 12
Sticking to the grate can be a problem. I've done various things to prevent that beyond using clean, new grates and oiling. I have cut foil to the outline of the fillets, put them on that and poked holes in the bottom. Works OK. Now I have a couple sets of silicon mats that are constructed like expanded metal. Those work great and nothing sticks to them. Mine are Hole-E-Smokes but I don't think they are made any longer. There are others listed at Amazon. Just search silicon grill mat.
post #10 of 12
Thread Starter 

tried the haddock and it was good but not as good as the basic baked varieties I have made/had in the past.....

 

seems to me that I will stick with the oily fish and chicken, beef, pork for the smoker....

post #11 of 12
smoking haddock is a true art, due to the low oil content and delicate flesh. i wouldn't be discourage because your first time was a bust. you really have to nail the curing, and second you really have to regulate the temp & smoke. But a good smoked haddock is very nice...

but then again, if you aren't doing it enough to master, it may not be worth it...
post #12 of 12
Thread Starter 
yea, I wouldnt say it was bad by any means, just wasnt as good as other ways of traditional cooking I have had....

I'm gonna give bluefish a shot, god knows I get enough of those bastages...
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