Try this Two Brines for Smoking Fish recipe, or contribute your own.
Suggest a better descriptionIt is recommended that you rub in flavorings just before putting the fish into the smoker, although you can also put flavorings into either of the above brines; in other words you can prepare a brine marinade flavored with garlic, shallots, tarragon, dill, thyme, or whatever you fancy. After brining in the flavored brine, fish should washed off and dried before smoking. Smoked fish will keep for a solid year, at least if they are frozen in airtight plastic bags from which the air has been exhaled.
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Serving Size: 1 Serving (2706g) | ||
Recipe Makes: 1 | ||
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Calories: 5607 | ||
Calories from Fat: 127 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 57051.6mg | 1967 % | |
Potassium 6636.4mg | 175 % | |
Total Carbohydrate 1443.1g | 424 % | |
Dietary Fiber 114.5g | 458 % | |
Sugars, other 1328.6g | ||
Protein 48.4g | 69 % | |
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. |
Calories per serving: 5607
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