[header] How to prepare hot smoked salmon [title] Brine your fish. [step] Brining is the process of soaking meat or fish before cooking. Each person who smokes fish has their own preferences for how to formulate a brine, but it almost always includes both a salty and a sweet flavor.
[header] How to prepare hot smoked salmon [title] Brine your fish. [step] Brining is the process of soaking meat or fish before cooking. Each person who smokes fish has their own preferences for how to formulate a brine, but it almost always includes both a salty and a sweet flavor.
If you decide on a salty brine, follow the instructions for how to apply the seasoning--if any. [substeps] You may want to consider an extra brine and depending on how thick and flavorful you want the recipe to be. For beginners to smoking, a simple brine of kosher salt and brown sugar is a good point of departure. How much you need depends on how much fish you have. Brining salmon is a food experiment that follows the popular pattern of preserving the fish in liquid and brine. To experiment with brine, first identify the best place to brine your fish. Brining salmon flesh is a good choice if you want to achieve a more flavorful flavor, but if you want a less bitter brine, simmer the salmon to ensure the salt is well incorporated in the brine. [substeps] Choose brine with approximately 2.5 tbsp.