Title: Brine for Fish Smoking
Categories: Preserve Smoke Salmon
Yield: 4 Servings

		This recipe will work with
		Mackerel; Bluefish, Salmon
		And even Cod.

If you catch the fish yourself, cut through their throat to bleed them while they're still alive. Put them head down in a bucket so they'll pump out as much blood as possible. Wash and chill the whole fish until you can fillet them. Early in the morning o

1 quart cold water 1/3 cup Kosher salt 1/4 cup sugar 1 teaspoon black, red or other peppers to taste

Mix this together in a glass or enamel bowl; add the fish and submerge the fillets with a weight to hold them under the brine. Brine the fillets in the refrigerator from 2 to 4 hours (longer makes the fish saltier).

MC Formatted by Kurt Lucas

Recipe from by on , converted by MC_Buster.

Recipe by: ?

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