Confused

[pablo mcwilliam]

I'm a relative newcomer to smoking.

Looking at various salmon recipes, I see wide variation in the amount of time folks suggest to brine the fish before smoking. Even receipes with roughly the same ratio of salt and sugar to water vary. Some say 90 minutes. Some say four hours and some say 18-24.

Who should a rookie believe?

 

[fpnmf]

Here's about 1,000 threads about fish brining and smoking...

I like the 90 minute method..

http://www.smokingmeatforums.com/search.php?search=brining+fish

 

[smokinhusker]

I think it is a matter of personal preference and what each person feels works best for them. 

I have never brined any salmon to date, but I have marinaded in Yoshida's several times, usually about 90 minutes works best for me.

The best might be to try one or two yourself, keep notes of what you did and see if you come across one that you like.

 

[diggingdogfarm]

General rule of thumb in standard brining is the stronger the brine, the shorter the cure time, but there are other factors to consider, whole fish or fillets, skin-on/skin-off, thickness of the fillets, etc.


~Martin

 

[more ice]

I only marinate never brine. All preference though .What I do to my boneless ,skinless 3/4 to one inch thick filet is marinate for no longer than one hour then put her on the smoker for about 60 or 90min or until done....if im making dip i dont marinate just salt, pepper and butter .But again its what u like. I do not brine anything.

 

[daveomak]

Pablo, evening and welcome to the forum....  I don't brine fish.... I sprinkle a mix of salt, sugar and spices and herbs... let it sit in the refer overnight....  rinse.... dry..... form a pellicle and smoke...  Dave

 

[roller]

I am with Dave I do not brine fish either..