Fish Brine Recipe and Why I Brine the Fish I Catch

I never used to brine the fish I caught before cooking them, and I know some people that prepare really wonderful dishes without brining. After I started brining my fish, I think it's a practice I will continue for every dish I prepare. I find that brining before cooking truly does enhance the flavour and texture of the fish. Here’s why I do it and at the bottom. of this page is my go-to brine recipe that you can customize to make it your own.

Why Brine Your Fish?

Enhanced Flavour: Brining infuses the fish with a subtle flavour. The salt in the brine helps the fish absorb moisture and any seasoning you might be using, making the finished product more flavourful. I find it also flushes out any excessive "fishiness",

Improved Texture: Brining helps to firm up the meat of the fish, making it easier to work with and less likely to fall apart during cooking resulting in a better texture and better presentation.

Prevent Dryness: Wild game, including fish, can become dry if not cooked carefully, especially if it's grilled or smoked. Brining helps lock in moisture, ensuring that the fish remains juicy and tender. This is true for brining wild game as well.

My Go-To Brine Recipe

This is my base recipe for brining any species of fish. You can add different seasonings to match the dish you’re preparing, making it your own. Just like just about any recipe I post, it's pretty customizable.

Brine Ingredients:

• 1 cups of warm water
• 3 cups of cold water
• 1/2 cup lemon juice (fresh or from a bottle)
• 1/3 cup brown sugar (optional)
• 3 tablespoons salt (I use sea salt)

Instructions:

Combine Ingredients: In a large glass bowl, combine 1 cup of warm water with 3 tablespoons of salt. This will help the salt dissolve. Add your lemon juice, brown sugar (if you wish), and 3 cups of cold water. Stir until everything is fully combined. The mixture should look a bit swampy—don’t worry, that’s a good thing!

Customize Your Brine: This is where you can get creative. Add any spices or herbs that complement the dish you’re planning to make. For example, dill and garlic, or chili flakes and coriander for a bit of heat.

Submerge the Fish: Place your fish fillets in the brine. If you need to add more water to fully submerge the fish, be sure to adjust the amount of salt, lemon juice, and sugar accordingly. This doesn’t have to be precise—just add what looks right.

Brining Time: Cover the bowl and refrigerate. For most fish, a minimum of 3 hours is needed, but for a deeper flavour or better brine (for particularly "fishy" fish, brine for at least 6 to 8 hours. Personally, I prefer to brine my fish for 12 hours, especially when I’m planning to smoke it. If you are smoking these fish, I think you must brine for at least 12 hours.

While the base recipe is a great starting point, feel free to experiment with different seasonings to create unique flavours that suit your taste and the dish you’re preparing.

Happy Fishing and Happy Cooking.

Basic Fish Brine

Brining your fish before cooking is a crucial step for flavour and enhanced texture. This is my go-to brine recipe, but you can add a few spices in there to make it your own.

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Prep Time 5 minutes mins

Rest Time 3 hours hrs

Cuisine Wild Game

Servings 4 fillets

Ingredients  

• 3 cups cold water
• 1 cup warm water
• 1/2 cup lemon juice fresh or concentrate
• 1/3 cup brown sugar optional
• 3 tbsp salt kosher or sea salt

Instructions 

• In a large glass bowl, combine the warm water and the salt. Make sure salt is fully dissolved in your warm water. Add the cold water, lemon juice and brown sugar (if using).
• Submerge your fish fillets in the brine. If you need to add a significant amount of water to do this, be sure to add more salt! A good rule of thumb is 1 tablespoon of salt for every 2 cups of water added.
• Cover the bowl and refrigerate for at least 3 hours. * if smoking, brine for at least 12 hours.
• After brining, remove the fish fillets and pat them dry with paper towels. This step ensures the batter will adhere properly to the fish and they come out crisp and perfect. You can event rest your fillets on a paper towel to absorb excess water while you're making your batter.

Keyword bass, brine, fish, fish brine, northern pike, perch, prepare, walleye