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Two Brines For Smoking Fish

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(0)
CATEGORY CUISINE TAG YIELD
Seafood Seafood 1 Servings

INGREDIENTS

4 c Water
1/2 c Salt
1/2 c Sugar
Plus your choice of
Flavorings
4 c Water
1 c Rock salt
2 c Brown sugar
1 c Salt, regular or curing
Plus your choice of
Flavorings

INSTRUCTIONS

It is recommended that you rub in flavorings just before putting the
fish into the smoker, although you can also put flavorings into  either
of the above brines; in other words you can prepare a brine  marinade
flavored with garlic, shallots, tarragon, dill, thyme, or  whatever you
fancy. After brining in the flavored brine, fish should  washed off and
dried before smoking.  Smoked fish will keep for a solid year, at least
if they are frozen in  airtight plastic bags from which the air has
been exhaled.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2059
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 56767.8mg
Potassium: 617.8mg
Carbohydrates: 531.6g
Fiber: 0g
Sugar: 526.7g
Protein: <1g


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