Salty fish

Discussion in 'Fish' started by goat4444, Mar 7, 2010.

  1. goat4444

    goat4444 Fire Starter

    I smoked some grouper and tarpia and i brined them in 1 cup salt 1 gallon water and 1/2 cup brown sugar for 4 hours and the fish came out salty the dry rub was paprika ,garlic ,onion powder ,cayenne ,brown sugar and goya seasoning.They where 1/2 inch cuts WHAT DID I DO WRONG?
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    What is in the goya seasoning? Salt maybe?
  3. I think you may have soaked too long. You shgould always test fry a sample before making. This way you can soak in freshwater to take out the excess salt.
    I think 1 hour would have been long enough.
    Brining fish requires less time than other meats. It sounds dumb, as there should be more water in them, but for some reason there more sensitive to salt brine.
    Maybe someone on here can explain why.
  4. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Fish brine quickly.. It's been awhile since I did any but I think i only soaked them for about an hour or hour and a half. They were rainbow trout and came out good.
    One thing is for sure, they stunk up my smoker something fierce. I haven't smoked any since..
  5. Ive found if you wash AND dry the fish after it comes out of the brine, it will help.
  6. scubadoo97

    scubadoo97 Smoking Fanatic

    Agree, washing off the surface brine is essential.

    The tilapia is pretty thin but the grouper, depending, can be quite thick and it's a denser fish than the tilapia. Either way, at that brine concentration 4 hrs was too long based on the outcome. I learn a lot from my previous dinners[​IMG].

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