Salmon Brine Time How long is too long?

Discussion in 'Grilling Fish' started by ontariosmokepit, Jul 16, 2016.

  1. So. This is my first post. I've been lurking for 3 years now. 4 years ago I built a homemade drum smoker. Capable of doing 100+ pounds of pork belly at a time.

    Tomorrow I will be smoking 12 pounds of Atlantic. Last summer I did a coho of around the same weight. I bought this fish whole. Off ice. Was fresh that day. Brined it this past Monday in 3 large tupperware containers. It's been in the fridge since. Today marks 6 days.

    My last fish I did for 7 days. No issues. But that was last summer and the smell has escaped my memory. This fish does not smell rancid or bad. But there is a smell. I think it's just a mix of the brine and spices. But at the same time. I'm a bit worried. I'll be feeding 8+ people tomorrow. The flesh looks good. Doesn't feel off to the touch. Am I paranoid? Or is 7 Days in the fridge too long?

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