Thread: Need a brining recipe for brining kingfish before hot smoking

As it says, whats the go

I would start with salt and water.

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Old standby is 1/2 brown sugar and 1/2 salt, this is a dry rub not a brine though. Can add all sorts to the basic, pepper, crushed fennel/corriander, chilli, whatever you like.

Leave on for a few hours, when I do trout I book fillet to open up(taking out the ribs and spine as much as possible), rub on mix and wrap in Muslin and hang in the breeze outside, overnight is fine. Smoke, put on toasted vogels with avocado and eat with a nice cold beer...kiwi summer!

Cheers

Dino

Originally Posted by mikee

As it says, whats the go

We need a the pics and story first !

Split fish, place several hours in brine of salted water to remove blood, drain and put fish in solution of heavily sugared, salt, water and a couple of spoons of potassium nitrate...leave overnite in solution...drain and allow to semi-dry, smoke. Will keep for a week hanging in the pohutakawa tree at the beach or three weeks if you have refrigeration...that saltpeter gives it a special zing and is what preserves it.

Originally Posted by Munsey

We need a the pics and story first !

Been in the freezer since Xmas, was hoping for 3-4 or 5 more to join it before dropping the whole lot at Aquafresh for smoking and vacuum packing but its going to be middle of winter before i get the chance to chase kingi's again and that will be off top of Durville. This one will be past it by then

Originally Posted by veitnamcam

I would start with salt and water.

But it lived in that all of its life. How is another couple of days going to make any difference?

Originally Posted by Rushy

But it lived in that all of its life. How is another couple of days going to make any difference?

You never heard of tight as a fishes arse ! That's why !

yea i want to take the step toward brining too, the best larger fish iv eaten have all been brined

Well thawed and filled the fish, its soaking now. Ended up using brine made up of 1 1/2 cups sea salt, 1 1/2 cups brown sugar and 3 liters water and chucked in some fresh thyme as well just for luck.
Will leave it to soak overnight and see what happens next

Pulled it from the brine tonight. Dried on tea towel. Made up mixture of thyme, brown sugar, golden syrup and maple syrup.
Borrowed my mates smoke box. 3 handfulls of manuka and 1 of apple sawdust
Hot smoked

End result well 1/3rd of it

yum yum yum

Looks terrible, send it up here i'll throw it out for ya

Originally Posted by Gibo

Looks terrible, send it up here i'll throw it out for ya

You are generous to a fault.

Originally Posted by Rushy

You are generous to a fault.

Pity you got out of the trash game mate, may need a hand

Originally Posted by Gibo

Looks terrible, send it up here i'll throw it out for ya

Well I think it turned out OK for my first attempt. All vaccy packed and in the freezer now already for winter smoked fish pies. (well the stuff that didn't mysteriously disappear on the way to the vaccy packer is anyway)