Grizzly Gary
08-29-2006, 12:26 PM
Who can help me with a nice mix?

Grizzly Gary

08-29-2006, 02:56 PM
Gary, Here's some recipes my Uncle used to use when he smoked his fish.

Smoked Fish Brine
Serves 12
1/2 cup salt
1 cup brown sugar
1 cup soy sauce
1/2 cup vinegar
1 tbls worchesterchire sauce
3 cloves minced garlic
1 tbls onion powder
1/2 tbls red pepper powder
1 tbls tabasco
2 tbls lemon juice
1 tbls black pepper
1 tbls Accent (optional)

Mix in bowl. Let fish marinate overnight before smoking.

Here's 2 more for Trout as well.

1/3 cup brown sugar
1/4 cup non-iodized salt
2 cups soy sauce (1 cup soy and 1 cup Yoshidas original gourmet sauce really improves things!!)
1 cup water
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper (black)
1/2 tsp Tabasco
1 cup dry white wine
and here is the kick....1/2 tsp dry mustard
mix dry ingredients then add liquids. Cover fish with brine. I like to brine my fish for 48 hours overhauling the fish twice during that period. I also use a tight sealing rubbermaid or tupperware container (1.5 gal) and brine in the fridge.

From: "Freshwater" Brine recipe... Montana Cure

This is the mojo for Montana Bull Trout.

3/4 oz. ground Mace
3/4 oz. ground Allspice
1/3-1/2 oz. White Pepper
1/2 oz. Garlic Powder
2 cups dark brown sugar
1-1/2 cup Kosher Salt+
Mix well in warm water..1-1/2 to 2 quarts. Add fish then put in fridge for 12-24 hours depending on your taste.

08-29-2006, 02:58 PM
i have a hard time smoking fish.....hard to keep them lit :D

08-29-2006, 05:20 PM

I assume you are smoking those Erie trout and they are frozen. If so I have found out that once a fish has been frozen and thawed it requires about half the marinating time. Over do it and they are too salty to eat!