Can You Brine Fish Too Long Updated

Can You Brine Fish Too Long

How Long Does It Have To Brine Salmon?

by Jason
(Arlington, TX)

I accept ii ane/iv pounds of salmon, the best I could discover, about three/4 to 1 inch in thickness. I'one thousand using a basic brine with kosher salt, brown sugar, and water.

Only how long should I actually brine the salmon? No website seems to come out and just say it... "Brine for two hours" or "Brine it for v days"... I accept no idea.

Salmon Fillets Soaking In a Liquid Brine Solution

Comments For How Long to Brine Salmon

Attention: Brian D
past: Dianne

Brian D..

Re-read my mail, I addressed these details. Brine recipe. How long to brine the salmon. How long to smoke the fish. Size of the fish. I even explained how important the "pellicle" is, and how to accomplish it.

Short of someone coming to your house and smoking your fish for you...I don't know what else you're looking for?!

Alkali time...
by: Anonymous

My alkali is 2 Cups pickling salt 4 Cups brown saccharide to 12 Cups h2o, any other spice is optional. Shortest brine fourth dimension for me is 7 to 8 hrs, 14 hours max. So anywhere in that range is fine.

Today things came up so I won't be taking my fish out until tomorrow 36 hours. This will be my longest brine ever. I smoke at to the lowest degree x-12 hours. Winter time as long as sixteen or more than, due to the outside temperature.

All depends how you like it, dry or moist. Besides the size of the fillets. three to four pans of smoke, and brush with sugar and water 3-4 times every hr close to the end. Be sure to rinse and dry out your fish a minimum of one hour before smoking.

Drunktoads
Brine time...
by: Anonymous

I have been a commercial fisherman's daughter for 34 years and am one/2 blood Native American. I've spent the last 2 hours going through this site to gain as much noesis as possible.

It sounds to me that the brine is basic and you can add what else your taste buds desire.

Remember to continue notes of times and amounts for your side by side batch of salmon. The smoking times depends on the thickness of your salmon fillet.

I did take notice of the tip to "Puncture the salmon pare before brining so that the brine with seep into your salmon".

I can't await to endeavour out our Little Chief Smoker. I tin can't believe this will be my first time smoking or even cooking salmon. Wish me luck.

Lightly Smoked Atlantic Salmon Fillets On Plate

Smoked salmon process
by: Dianne

My brine consists of viii cups of water, 1 cup of Demerara brown saccharide, 2/3 cup fibroid salt.

I soak my fish in the brine for 24 hours, so allow dry out long enough to form what's known every bit the pellicle. The fish once dry, will be sticky to the touch.

The pellicle (sticky surface) is what the smoke adheres to. Without letting your fish dry long enough the fume will not adhere. You lot'll only accept cooked fish with a slight smoked season.

I remove my fish from the brine, rinse and pat dry with newspaper towel. I typically let my fish dry for 6 hours. I have heard of people laying their fish out and turning a fan onto it to speed upward the procedure.

I fume the fish for viii-x hours, this is for larger pieces of salmon, 1-1/ii" thick and 4" diameter.

Brining
by: Anonymous

I take been smoking fish equally a hobby for over 35 years. Your alkali, what ever it is, is going to be delicious unless yous stray too far from the norm. If you're not sure, do what most others are doing. Brown sugar and stone salt are my but ingredients.

Brining is a means of preserving, as is smoking. In the sometime days refrigeration was a problem. Today we smoke for a different reason. The length of time to brine changes with the kind of smoking you wish to do.

To hot smoke, comprehend it in table salt, await 1 60 minutes and rinse in cold water. Permit dry 2 hours and cook it in your piddling master at 180 degrees for 8-12 hours. It'll sense of taste like fume, and you'll similar it. Those were the days!

I'm making candy today. Cut salmon into 1/2" strips across the backbone (os removed). In a 5 gallon bucket, sprinkle bottom in rock salt.

Encompass in dark-brown saccharide, layer of fish and so on til you run out of fish. Put the lid on the bucket and ringlet information technology over and over every 12 hours or so for 4 days.

Remove fish from bucket and rinse in cold water (some times I don't rinse it) Dry on smoker racks for 1 day. Smoke at 90 -110 degrees for 8-10 hours. Open smoker door and leave to absurd and dry for another day earlier packaging. (wrapping or vac-sealing)

Bones cold smoke method. Whole fillets in a cooler, add a layer of fish, sprinkle common salt, cover in brown sugar, echo until you lot run out of fish. Leave over nite or til yous get home the next mean solar day.

Rinse in cold water, wipe make clean, place on smoker racks in smoker and plough on the fan but for iii hours. Smoke as long as you lot similar, more than or less is to taste. The important thing to remember is non to let the temperature rise in a higher place 90 degrees.

It's curing (removing the wet) not cooking that'south important. Store in your freezer. Slice as thin equally you can, while it'south still partially frozen, before serving.

What I have found is temperature is central in this. If y'all can control your temperatures your finished production volition exist much meliorate. If you smoke it, information technology volition gustation like smoke.

By controlling the temperature while smoking, the finished product will look much amend. You'll exist able to make different kinds of smoked fish.

I matter took me years to figure out. If I keep the temperature under 140, the fat won't ooze out of the grain of the flesh, like a grilled cheese gone wrong.

At that place y'all go, 35 years of this hobby in 1000 words or less. Some won't agree, some won't understand, if you got something out of this, I didn't waste my time.

It'due south a hobby, let's have some fun, eat our own smoked fish and share it with friends and family. Information technology goes slap-up with common cold beer! (another hobby of mine)

Raw Atlantic Salmon Fillet On Blue Bordered Plate

Simple Smoked Salmon Question - How Long To Brine?

honey coated smoked salmon
by: jerry

Smoking salmon three to 4 days or longer is going to render the salmon dry and hard. That'southward good if you plan to proceed it over the winter in your mountain cabin.

I agree to add the proper amount of sea or kosher table salt to iv qts of cold water to float a raw egg , in the shell of course. I add a cup of brown carbohydrate, a loving cup of white sugar, 5 or 6 teaspoons of garlic and a nuance of onion pulverisation.

Now nosotros need a dash of Tabasco (red), 1/2 teaspoon allspice. I alkali 12-18 hrs. in the refrigerator, covering the fish with a dinner plate to hold under the brine. Or use a small weight to make certain it stays under the alkali.

Remove fish and rinse in cold water. Permit dry out until a glaze forms. Coat with honey, coat with brown carbohydrate. I volition grind a bit of black pepper over the beloved to add a little zippo.

I use a Traeger grill set on smoke. I smoke with alder or apple until the fish is a bit soft not mushy to the touch five-7 hours.

You must use fresh caught salmon for the all-time results. Mine are fish defenseless in Alaska, flash frozen the day they're defenseless.

You can attempt other brine spices to taste, but be careful not to mask the frail flavour of the fish. When is the salmon best? Correct out of the smoker when it is still warm.

Dry Salmon Brine
by: Stonesfan

There are many dry and moisture brines out there. Ane uncomplicated one I use is as follows.

2-3 Cups Dark Brownish Sugar
1/4 Cup Granulated Garlic
1/4 Cup Ground Pepper
1/4 Cup Sea Table salt

Mix all together, comprehend Salmon and Brine for 24 hrs. Rinse Salmon, and air dry out for at least one hour. Add Fish to preheated smoker.

Use at least two pans of Alder Wood and smoke for a total fourth dimension of approx. 4 to half dozen hours depending on your likeness. Place in plastic container overnight and enjoy the adjacent 24-hour interval.

Stoney

Aforementioned error...
by: BrianD

Ok. The original poster said he's using "a basic brine" and wanted to know how long to brine the fish. He did NOT say what the brine concentration was, eastward.k. 1/2 cup each of salt and sugar per quart? Or what?

One reply said how long he smokes it (hr to days?) and didn't respond the how long to brine question.

The other people gave answers on how long to brine ...just didn't relate it to any particular alkali recipe. How long to brine depends non just on the thickness of the fish pieces, but also on the brine concentration.

A saltier brine requires less fourth dimension than a sweeter recipe. (common salt removes water, sugar makes the meat hold water).

How long to alkali salmon
by: Bearding

Here is my take. I alive in the Northwest and have fished the rivers and bounding main bays for forty plus years. I fume my salmon for 2 to 3 days. The longer the meliorate.

I have smoked it for a few hours, over night, a day, or several days. The bottom line, similar a marinade, the longer the better.

If you have the right brine 1/ii loving cup of salt and 1/two cup of brown sugar per 1 quart of water for a base, information technology won't be too salty or sweetness. Just more than flavorful.

You tin, of course, enhance this base with whatever your taste buds choose, but this e'er works for me. I have been told information technology is the best smoked salmon people take ever tasted.

How Long Does it Take To Brine Salmon?

Luhr Jensen (electrical smoker company) says...
by: Bearding

From the booklet that came with my Big Primary electric smoker, the times vary depending on thickness. "Brine chunks ane" thick, 8 to 12 hours or overnight. Brine fillets to one/2" thick about 4 hours and modest whole fish or very sparse pieces about 2 to 4 hours."

I've always done overnight and used a more elaborate brine with soy sauce and white wine. Always comes out awesome. Rinse well and allow it sit out on the counter for at least an hr.

You'll notice a glossy, sticky pellicle on the outside of the fish. It'due south necessary for the smoking to cook the fish right. It locks in the wet to the appropriate amount, just not positive on that.

Happy smoking!

Oregon Fisherman