Brine for Oily or Strong Tasting Fish
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INGREDIENTS
- 1 tb Garlic powder
- 2 qt Water
- 1 c Non-iodized salt
- 1/2 c Brown sugar
- 1/4 c Lemon juice
- 1 tb Onion powder
INSTRUCTIONS
Fill a large container with 1/2 quart of warm water. Add ingredients. Mix thoroughly until well dissolved. Add the remaining 1 1/2 quarts of water. Immerse prepared fish chunks, filets or small whole fish completely in brine solution. Refrigerate fish in brine solution. Brine chunks of fish of fish 1" thick for about 5 up to 8 hours, 1/2" thick for about 4 hours, and for thinner filets or pieces 2-3 hours. After brining, always rinse your fish with plenty of fresh water. Pat the fish dry, and allow them to air dry for about 1 hour. This will cause a "pellicle" (a tacky glaze on the fish) to form indicating that it is ready for the drying and smoking process. courtesy of: starfishcons@starfishcons.com Posted to bbq-digest by Jeff Lipsitt Cable on Apr 23, 1998
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1594g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 907 | ||
| Calories from Fat: 1 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 113268.7mg | 3906 % | |
| Potassium 603.2mg | 16 % | |
| Total Carbohydrate 235.3g | 69 % | |
| Dietary Fiber 1.5g | 6 % | |
| Sugars, other 233.8g | ||
| Protein 2.5g | 4 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 907
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