Last week we brined and smoked some Halibut and Tilapia. The brine recipe was this from Bear's post :
Put 1/2 quart of apple juice in a pot on the stove, bringing to low boil & then down to simmer.
Add to this;
6 ounces of soy sauce
1/2 cup of non-iodized salt
1/2 cup of brown sugar
1/2 tsp of Garlic powder
1/2 tsp of Onion powder
We soaked the fish in the brine for four hours then smoked for a little over an hour at 220 degrees with apple wood chips. The Halibut turned out great, light smoky flavor and light salty flavor. The Tilapia was really salty even for me and I like salty.
So I was in Des Moines today and brought home some fresh Atlantic Salmon and Rainbow Trout from our favorite seafood store and restaurant " The Waterfront " . I like the taste of salmon so I'm considering not using a brine and just smoking the fish this time and not risk getting it too salty. Would it be a mistake to not brine the salmon and trout ?
Did I do something wrong in getting the Tilapia too salty last time ?
Thanks.
Put 1/2 quart of apple juice in a pot on the stove, bringing to low boil & then down to simmer.
Add to this;
6 ounces of soy sauce
1/2 cup of non-iodized salt
1/2 cup of brown sugar
1/2 tsp of Garlic powder
1/2 tsp of Onion powder
We soaked the fish in the brine for four hours then smoked for a little over an hour at 220 degrees with apple wood chips. The Halibut turned out great, light smoky flavor and light salty flavor. The Tilapia was really salty even for me and I like salty.
So I was in Des Moines today and brought home some fresh Atlantic Salmon and Rainbow Trout from our favorite seafood store and restaurant " The Waterfront " . I like the taste of salmon so I'm considering not using a brine and just smoking the fish this time and not risk getting it too salty. Would it be a mistake to not brine the salmon and trout ?
Did I do something wrong in getting the Tilapia too salty last time ?
Thanks.
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