Why is brine a mixture

Tips for smoking - the brine

Tips for smoking - a brine just in case, uh fish


You can find recipes and instructions for smoking fish online and in bookshops like a dime a dozen. In the last few years I have established a mixture for all types of fish (pikeperch, trout, perch, eel, mackerel, etc.), which I would like to introduce to you. First of all it should be said that the salt content suits my personal taste - and in general I like it rather salty. Marine fish usually require a little less salt than freshwater fish. My mixture for a filled 10L bucket (about 4-6 fish; covered with 5L brine) consists of the following ingredients:

Pikeperch and mackerel ... The lake is also suitable for trout and eel

1 bunch of herbs (everything the garden has to offer e.g. parsley, tarragon, rosemary and thyme)

2 small shallots

2 tbsp juniper berries

2 tbsp Worcestershire sauce

400g salt

First, the gutted and thawed fish are placed in the bucket. Then we add water and salt (mixed) alternately in smaller portions until the fish are completely covered with water. After all the other ingredients have been mixed in, the lid is closed and the bucket is stored in a cool and dark place (e.g. in the cellar) for a total of 12 hours. At the end of the steeping time, the fish are washed off and patted dry with kitchen paper. Then you can let the fish dry a little (preferably in the fresh air). So that the fish can dry well from the inside and can absorb enough smoke, it is advisable to stretch wooden logs (toothpicks or shashlik skewers) between the belly flaps. Finally, the fish can be put in the smoker. You can find out how brine and smoking work here:

Click here: https://goo.gl/jGPiVG

For more kitchen and smoking tips, we recommend our exclusive e-book "The 50 best fishing tips from Fishing-King"