Basic Fish Brine
Here is my go-to fish brine for the fish I catch and the fish I purchase. When you're fishing, the fish you catch can be much smaller and more delicate that many store-bought fish. I have included special instructions that will help you make every catch taste it's best.
A simple brine can help season your fish and firm up the flesh before cooking. In my opinion, it is essential if you plan on smoking the fish.
This is an easy base recipe you can make your own with herbs and spices to add an extra layer of flavour to your dish. Adjust the soaking time to the thickness of your fillets. Fish come in all shapes and sizes and small, delicate fish need much less time than thick cuts.
This recipe is for approximately 4 fillets, but that depends on what you are working with. Use this brine for fish you’ll fry, bake or grill.
Here's what I use:
- 3 cups cold water
- 1 cup warm water
- 2 tbsp salt (use less if you're using sea salt)
Salt not only helps season the fish but it also helps it firm and retain moisture when cooking. - 2 tablespoons of brown sugar
Brown sugar balances the flavours and helps it brown nicely during cooking.
Any only if you want a bit of extra flavour inside:
- fresh or dry: dill, garlic thyme or pepper *optional
Here's what I do:
Mix the brine. In a large glass bowl, combine the warm water, salt and brown sugar. Stir until dissolved.
Chill completely. Add the cold water, lemon juice or zest, and any other seasonings. Refrigerate until the brine is thoroughly cold before adding your fish.
Submerge the fish. Add fully thawed, cleaned fillets. Use a container that holds them comfortably under the liquid. If you need more brine, mix 3 teaspoons of salt with 2 cups water, chill it and add enough to cover the entire fish. I highly recommend glass containers for this:
Go by fillet thickness. If there is a major size difference between the thickest part and the tail end, consider separating the tail and bringing that separately for the recomended time.
Cover and refrigerate. Use the handy little guide below to determine your brining time. Keep the fish refrigerated throughout the whole process and start at the shorter end of each range.
- ¼ inch thick or less: 15 to 20 minutes
- ¼–½ inch thick: 20 to 30 minutes
- ½ inch thick: 30 to 40 minutes
- 1 inch thick or more: 30 to60 minutes
Once the time is up, remove the fish and discard the used brine. Pat the fillets dry thoroughly. For battered fish, let them drain briefly on a rack in the refrigerator while you prepare the batter, then blot away any remaining moisture. We don't want soggy fish.
Fry, bake or grill as you please. When adding additional salt in your seasoning or batter. keep in mind that the fish is already has a bit from the brine, so adjust accordingly.
Basic Fish Brine
Ingredients
- 3 cups cold water
- 1 cup warm water
- 2 tbsp salt use less if you're using sea salt
- 2 tbsp of brown sugar
- dill, garlic, thyme or pepper optional, fresh (a few springs) or dry (2 tbsp)
- 1 tbsp or a couple of springs each
Instructions
- In a large glass bowl, combine the warm water, salt and brown sugar. Stir until dissolved. The warm water helps everything dissolve.
- Add the cold water and any optional seasonings. Refrigerate until the brine is thoroughly cold before adding your fish.
- Add fully thawed, cleaned fillets, making sure they are completely covered by the brine. I highly recommend using a glass container. If you need more brine, mix 3 teaspoons of salt with 2 cups of water, chill it and add enough to cover the fish.
- Go by fillet thickness when choosing your brining time. If there is a major size difference between the thickest part and the tail end, consider separating the tail and brining it separately for the recommended time.
- Keep the fish refrigerated throughout the whole process. Use the guide below and start at the shorter end of each range.
Bring Timing
- ¼ inch thick or less 15 to 20 minutes
- ¼–½ inch thick needs 20 to 30 minutes
- ½ inch thick needs 30 to 40 minutes
- 1 inch thick or more needs 30 to 60 minutes
After Brining
- Once the time is up, remove the fish and discard the used brine. Pat the fillets thoroughly dry. For battered fish, let them drain briefly on a rack in the refrigerator while you prepare the batter, then blot away any remaining moisture. We don't want soggy fish.
- Fry, bake or grill as you please. When adding salt to your seasoning or batter, keep in mind that the fish already has some from the brine, so adjust accordingly
