The Pioneer Woman Tasty Kitchen
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Fish Brine

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Level: Easy

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Description

This is a fantastic prep before smoking or grilling your fish. I like it best with salmon or halibut, but it works well on any firm fish.

Ingredients

  • 2 cups Soy Sauce
  • 1 cup Water
  • 1 cup Good White Wine
  • ⅓ cups Brown Sugar
  • ⅓ cups White Sugar
  • ¼ cups Non-iodized Salt Such As Kosher Or Sea Salt
  • 1 can 6 Oz. Pineapple Juice
  • ½ teaspoons Onion Powder
  • ½ teaspoons Fresh Ground Pepper Or Garlic Pepper
  • ½ teaspoons Tabasco Sauce
  • ½ teaspoons Worcestershire Sauce
  • ½ teaspoons Lemon Pepper

Preparation

Combine all of the ingredients well. Pour over your fish in an airtight container or Ziploc bag. Let sit for 24 hours.

Remove the fish and discard the brine. Place fish on racks and let it air-dry for about 20 minutes to form a nice glaze on the fish. Then smoke according to your smoker directions using wood chips of your choice, or grill till done.

This makes wonderful smoked salmon.

One Comment

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pterra2008 on 9.29.2009

I would hope everyone would know that this needs to be in the fridge for the 24 hours the fish is in the brine, but just wanted to make sure because I did not state that in the recipe directions.

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