Best Stines Smoked Shellfish Brine Recipes
SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)
This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8.
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 6h20m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Mix all ingredients very well until sugar is disolved.
- Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
- Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
- Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Nutrition Facts : Calories 557.6, Sodium 151014.9, Carbohydrate 143.9, Sugar 142.4, Protein 0.2
HOW TO SMOKE OYSTERS WITH GUINNESS BRINE
This is a 1, 2, 3, 4, 5 recipe on smoking oysters that is so easy to do it hurts. This recipe partially came to me from a friend on the island then after trying his way I modified to as it stands now. The only tip I can give you is to always use fresh ingrediants for the best results. Also make sure you have a couple of extra pints ready for when your done smoking these baby's it will be well worth the work.
Provided by jheath1
Categories Spicy
Time P1DT30m
Yield 2 pints, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Oysters have very high water content, so drain the oysters very well. Place the oysters in a strainer over night in the refrigerator. Remove from refrigerator and blanch in boiling water 4 to 6 minutes. Oysters should plump up a bit and be firm to the touch. Remove them and rinse in cold water. Place oysters in the first 3 ingredients. Dice peppers and stir gently into the brine and oyster mix. Cover and let sit 10 to 12 hours in refrigerator. Stir up occasionally to coat all oysters with the brine. Remove from brine, rinse and pat dry. Place on racks and allow to air dry 2 - 3 hours. If you have stainless steel wire racks place 2 together to form a checker pattern before placing oysters on them and spray with a non-stick coating.
- Start smoker according to the directions that came with your device. When a good heavy smoke has started, use any wood chips you like, personally I use a blend of equal parts mesquite, cherry and arbutus, place racks in your smoker. Keep heat down to 130 to 150 degrees fahrenheit. Oysters will shrink about 50% during smoking. When the oysters feel firm and only depress slightly they are finished. Depending on your smoker, times could very from 15 minutes to 1 hour. If you are using a cold smoke technique, it could take 2 - 3 hours.
- When they are done remove them from the smoker, sit back with a pint, and enjoy.
- If you wish to can them go right ahead. If you are using the small wide mouth canning jars (these are the best size, 125 to 250 ml max.) add 1 to 3 TBLS. E.V.O.O. to the jar over the oysters before sealing.
Nutrition Facts : Calories 754, Fat 10.4, SaturatedFat 2.3, Cholesterol 226.5, Sodium 28773.6, Carbohydrate 122.4, Sugar 99.9, Protein 42.8
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