How to smoke
salmon - recipe #1
| Step 3 - Brining
the fish |
Now it's time to
brine the fish. Cover the fillets liberally with the dry brine mixture.
Once the fillets are coated, stack them in the bottom of a
non-metallic pan... in this case, I'm using an enameled pot. You can cover the
bottom of the pot with brine, but it really doesn't matter... once the brine
starts to work and some of the water from the fish is extracted, the whole
thing turns into a gooey mess.
I usually place
the first fillets in the pot skin side down, and then alternate them as I
continue... so all the fish lays flesh to flesh and skin to skin.
Once all my fish is in the brine, I cover the container and put it in
the fridge for about six hours. The amount of time you keep the fish in the
brine and the amount of salt you use in your brine mixture will determine how
firm the flesh of the fish becomes, and how salty the taste of the end product
will be.
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