Smoked salmon / trout recipes & illustrated smoking directionsThe fresh fish (salmon or trout) is the best choice for home smoking. You can use store-bought ice fresh fish or quick-frozen fish. The just caught salmon or trout can be smoked well without any brin dip. But supermarket fish will be more tasty if you will use the brin for the fish smoking preparation.
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The easiest way is to use the bolled water and the sea salt. Rinse fish in fresh water and trim all loose pieces. Take 1/4 cup of sea salt for each 0.22 gal. of water (1 liter of water) and let the fish soak overnight (minimum 8 hours). Use glass, plastic or ceramic container for soaking ( but never wood or metal). Place fish in the solution, being careful to insure that the fish is completely covered with the brine. Store it in the refrigerator. The just caught salmon or trout can be soaked for just 2 hours.
For the quick frozen salmon or trout you can try the expanded brin dip recipe to make the fish taste rich:
- 1 U.S. gallon of (bottled) water at room temperature
- 1 cup sea salt
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1 cup white wine
- 1/2 cup lemon juice
- 1 tablespoon garlic + onion powder
- 2 teaspoons white pepper
- Set of tarragon, basil, and marjoram or set of curry powder and coriander.
In 1/2 hour before the smoking take the fish container from the refrigerator and open it. What to do next? Here is the Russian fisherman's directions how to smoke salmon or trout. This easy-to-make smoke direction will give you delicious results.
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