Salty fish

goat4444

Fire Starter

Original poster

Feb 14, 2010

72

10

• Mar 7, 2010

• #1

I smoked some grouper and tarpia and i brined them in 1 cup salt 1 gallon water and 1/2 cup brown sugar for 4 hours and the fish came out salty the dry rub was paprika ,garlic ,onion powder ,cayenne ,brown sugar and goya seasoning.They where 1/2 inch cuts WHAT DID I DO WRONG?

 

ronp

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Apr 27, 2008

5,433

21

• Mar 7, 2010

• #2

What is in the goya seasoning? Salt maybe?

 

hounds51

Smoking Fanatic

Feb 5, 2009

430

13

Lebanon Bolongatown P.A.

• Mar 7, 2010

• #3

I think you may have soaked too long. You shgould always test fry a sample before making. This way you can soak in freshwater to take out the excess salt.
I think 1 hour would have been long enough.
Brining fish requires less time than other meats. It sounds dumb, as there should be more water in them, but for some reason there more sensitive to salt brine.
Maybe someone on here can explain why.
Dennis

 

pit 4 brains

Master of the Pit

OTBS Member

SMF Premier Member

Dec 16, 2009

2,557

618

Summerville, SC

• Mar 7, 2010

• #4

Fish brine quickly.. It's been awhile since I did any but I think i only soaked them for about an hour or hour and a half. They were rainbow trout and came out good.
One thing is for sure, they stunk up my smoker something fierce. I haven't smoked any since..

 

westsmoke

Fire Starter

Jan 31, 2010

39

10

Western Colorado

• Mar 7, 2010

• #5

Ive found if you wash AND dry the fish after it comes out of the brine, it will help.

 

scubadoo97

Smoking Fanatic

Sep 28, 2008

900

14

Florida

• Mar 7, 2010

• #6

Agree, washing off the surface brine is essential.

The tilapia is pretty thin but the grouper, depending, can be quite thick and it's a denser fish than the tilapia. Either way, at that brine concentration 4 hrs was too long based on the outcome. I learn a lot from my previous dinners

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