Fishing with Rod Discussion Forum
Fishing in British Columbia => The Fish Kitchen => Topic started by: fishonsteelheader on September 30, 2007, 12:28:19 PM
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Can anyone help me with a very good brine I have two nice big springs and the last brine was OK but they still had that white fish taste> also if you know how to cure egg that have the natural look to them thanks ;D
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I would help you but I'll be on the river fishing without a raincoat ::).(http://www.fishingwithrod.com/albums/armytruck/027_G.jpg)
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I'll see if I have one for you , and by the way , you need to resize your avtar to a smaller size so we can see it :-\.(http://www.fishingwithrod.com/albums/armytruck/th_0081_0061.jpg)
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I have for you an excellent brine for white springs I got off a chef I met on the flow. I smoke my salmon with a variety of different recipes, last year I tried this one and everyone who tried it said it was their favorite out of the 5 kinds I had (better than red spring coho, chum et al). It is a very simple brine but I highly reccommend you give it a try. Cut the Spring into fairly even strips. You can do singles, doubles or triples. In a non-metallic container place one layer of strips down leaving space in between them for the dry brine. Lightly sprinkle the fish with brining salt, then hard pack heavily with brown sugar. You want the fish to be completely covered in brown sugar with the spaces in between filled and with no fish showing on top. Repeat with additional layers if needed. I don't remember exactly how much brown sugar I used last time but the above is how the recipe was explained to me and it came out great. For a 30lb fish you will probably need 2-3 bags. Let brine covered in the fridge for at least 48 hours. Once the brine is mostly liquified (after the first 12hrs or so) move the pieces around a few times to make sure they are evenly brined and also to move the salt around in the mixture. If the fish is floating up and protruding out of the brine you can weigh it down with something (non-metallic). When ready to smoke place the fish directly in the smoker do not rinse the strips. Place the thickest strips on the bottom rack. Smoke heavily with alder chips (or alternate with a couple pans of cherry for something different) for 6-8 hrs in a Big chief smoker (Times will vary depending on outside temp or if using another smoker such as Bradley with a heat control.) For the first 4-5 hours you want to change the chips frequently; immediately once they blacken through, approx. every ~40 min. Dispose of the last pan of chips then cook the rest of the way adding 1-2 or so more pans infrequently. I have found when cooking in cold temps it is sometimes necessary to baste the fish with honey with a very small amount of water if you find the outside is drying out and and appears to be getting overdone while the inside is still mushy. When smoking the fish you want to keep the door shut as much as possible. I would recommend waiting until the 6hr mark before checking it and be fast when you do so. The finished product will be black in appearance but will not taste burnt it will be very tasty.
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Just realized it is Kosher salt not Brining salt that I use for this recipe, the brining salt is for reds.
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I built a box for my smoker so that it keeps some kind of heat and it works good in this cold weather. thanks for the brine recipe eagleye I will try it
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good luck with the smoking let me know if you have any questions and let us know how it turns out. I forgot to mention that you should freeze the fish before smoking.
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yes I always do that just for good storage.
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ive tried a very similar if not exact recipie eagleye, and was dissapointed with the taste of the white spring. does it really matter that much if fish is a little colored up or does it have to be a very clean fish?
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Naw it can be a little dark. I love smoking white spring but I had a good recipe but I need to find it lol ::)
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Most people don't like the white in the oven, bbq, or smoked but if done the right way can be very delicious. Bleeding the fish right away will always help. If you trim all the fat off the fish prior to brining, you will find this also helps.
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Naw it can be a little dark. I love smoking white spring but I had a good recipe but I need to find it lol ::)
Let us know when you find it I would like to do up a batch this weekend
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6 cups brown sugar(the dark stuff) 1 cup coarse salt. mix in bowl -pack on fish in layers like said above.
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ive tried a very similar if not exact recipie eagleye, and was dissapointed with the taste of the white spring. does it really matter that much if fish is a little colored up or does it have to be a very clean fish?
What was it about the fish you didn't like. If it was too fishy possibly you didn't deslime it or it was freezer burnt or it could also be that the fish was too black before you bonked it. With the colored ones I would recommend skinning it. Be sure to spray the racks with Pam to help prevent sticking.
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Most people don't like the white in the oven, bbq, or smoked but if done the right way can be very delicious. Bleeding the fish right away will always help. If you trim all the fat off the fish prior to brining, you will find this also helps.
It is also good breaded and fried.
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How would you guys compare a white spring to a chum smoked? I make some great chum jerky, just wondering if I should try it with a white spring 8)
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Nitroholic, care to share your recipe for jerky?? Get plenty of chrome chum up my way ;D
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Just before you finish the smoke coat them in maple syrup or honey.
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Nitroholic, care to share your recipe for jerky?? Get plenty of chrome chum up my way ;D
you betcha! I usually use chum for this. What I do is take my filleted fish and thinly slice it to get the dementions of about 2in x 2in and maybe 1/8in thick. I then lay the strips down in an enamel pot. Then I take my non-iodized salt and cover it. Next is the secrete ingrediant; Montreal Steak spice. Shake a ton on then continue on to put a nice layer of demura brown sugar. If you still have extra fish, continue layering it on top. Brine for 24 hours, then air dry for 12. Then put it in the smoker, I use a big chief, and it doesn't take long before its done. 2-3 shots of smoke then keep the heat on to dry it out. Finished product gives a flavourful chewy peice of salmon jerky ;D
PS make a lot, it goes quick :D
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After the brine do you refrigerate for the air dry or leave it out??
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After the brine do you refrigerate for the air dry or leave it out??
I put it on my smoker racks with a fan next to them and leave it on my kitchen table to dry, so room temperature.
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Thanks to all you guys posting on curing white springs. I've been giving all mine away at the fraser. Nice white springs that aren't too stinky. Next year I'll brine them. cochoking
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I have read that home smoked salmon is among the most dangerous foods to eat. Botchulism is a major risk if the meat temperature does not reach 160 for a minimum of 30min. That said does anyone have good info on how to safely cold smoke considering I have a digital Bradley smoker.
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I have never had a problem in 4 years of smoking salmon..... I wonder where you are getting your statistics from ??? I guess it helps when I dont kill rotting chum and black springs like I see so many others keep :-X
Cover the fish in table salt, then add a layer of demerara sugar on to the top of it (cover the fish so you can't see it at all). After this shake soy sauce all over the top of the fillets. You can leave them in the cooler for 1-4 days (longer the better taste), just make sure you keep ice on it. I smoke with either hickory or maple chips, gives an awesome taste. Make sure you cut the fish into thin strips before you smoke it... this will ensure the whole section of meat dries out and it goes alot faster. ;)
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http://www.fao.org/wairdocs/tan/x5902e/x5902e01.htm http://www.phac-aspc.gc.ca/publicat/ccdr-rmtc/02vol28/dr2806ea.html
Here are a couple of articles I've read but there are several. I'm not sure if there's any merit to this or not but I am exceptionally paranoid when it comes to things like this so therefore I am willing to take any and all precautions necesaary to produce a safe smoke fish.
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For really thick fillets can you slice the flesh into thinner layers? It would seem that this would allow for better flavor penetration and make the fish more jerky-like faster.
In terms of the threat of food poisoning, freezing the fish completely before smoking does kill some parasites. I know some people will also put their fish in the oven with the temperature in the 200s after smoking it too, but I have never tried this myself.
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I think the most important thing when smoking fish, is it should be frozen prior to or after smoking before it is eaten. It is safe to assume that all fish have parasites, and these can be dangerous if the fish is not properly processed. If you are sport fishing, then bleed the fish and clean it shortly thereafter. This lowers the risks of some of the parasites from the guts entering the flesh. I did a little research on this after I spotten white worms in sockeye flesh a while back. Freezing kills them.
I have cold smoked salmon for years without incident. My brine recipe is 1 cup each of brown sugar and salt, 1 tablespoon of garlic and onion powder. Sprinkle onto the filets until covered and let sit in the fridge for about 24 hours.
Have a gret day,
Rob.
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I think all the salt in the brine will also ward off any parasites ???
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I have smoked many whites I usually use an 8 hr brine 4 cups aqua,3/4 cup seasalt,2 cups demerera sugar,1/4 cup worchester sauce,I smoke 5 or 6 pans of hickory flavored chips and then leave the smoker run a total of 18 to 24 hrs,shut smoker off and leave another 6 to 8 hrs,I do this with a little chief and it always comes out great