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View Full Version : Trout Brine w/ Tenderquick



RickE
12-20-2009, 12:50 PM
Any great brine recepies for trout/salmon? I'm finished buying premix.

twobucks
04-28-2010, 09:08 PM
I have been smoking all my trout this year with pecan wood without any brine or seasoning. From stream to smoker in less then a day. I fillet the trout and leave the little "Y" bones in the meat.

I smoke it for 45-minutes, open the door and dump any juices off the fillets, then smoke with more wood for another 45-minutes. This "double smoked" makes an awesome trout-salad, like tuna salad.

Deep South
04-29-2010, 09:57 AM
I like the double smoke idea. I'd like to catch some local rainbow trout and give that a try.

skipper
11-14-2010, 03:45 PM
I have used this on Salmon, Tuna, Black Cod, Koknee, and rock fish. It adds great flavor. If you don't want the sweetness of the Yoshidas leave it out. I always rinse afterbeing in the brine and then dry with a fan.:)

Have fun

Smoked Fish in Soy Sauce and Wine Brine


1 Fillet of Fish
1/2 C Sugar
1 Cup Brown Sugar
1/4 C Non-iodized salt
2 C Soy sauce or (1 cup Soy sauce and 1 cup Yoshida’s Gourmet sauce)
1 C Water
1/2 tsp. Onion powder
1/2 tsp. Garlic powder
1/2 tps. Ginger
1 tps. Seasoning salt
1 Tbs Fish Seasoning
1 Tbs Old Bay Seasoning
1/2 tsp. Pepper
1/2 tsp. Tabasco sauce
1/2 Cup Ketchup
1 C Dry white wine

Mix the above brine ingredients well, ensuring that all dry ingredients are well dissolved. Soak the fish in the brine for 8 or more hours, keeping all pieces covered with brine and refrigerated. Smoke in your favorite smoker over Hickory, Alder, or a mix of 2/3 Apple and 1/3 Cherry wood. Smoking times will depend on the thickness of the fish and the type of smoker you are using. Place largest and thickest pieces closest to the heat/smoke source.

Mrex
08-15-2011, 08:27 AM
Sounds Great

Any hints on times & temps when somkin fish....I would no smoe anymore than a large piece of Salmon or some Snapper.
SUggestion are Apperciated
Mrex

twobucks
12-30-2011, 04:44 PM
Sounds Great

Any hints on times & temps when somkin fish....I would no smoe anymore than a large piece of Salmon or some Snapper.
SUggestion are Apperciated
Mrex

Mrex,
We smoked two five gallon buckets on salmon strips this past fall. We cut the fish into inch-by-inch-by-4 inch fish stick sized pieces, brine for 24-hours, dried for 24-hours, then smoked at 225 for 5 hours. It was spot-on for everyone who tried it.