Inquiry about Curing + Smoking Fish

10
11
Joined Sep 6, 2016
Dear All

I hope all are well.

First, I want to ask about Curing or Brining.
  1. Can i Wet-cure fish rather than dry-cure and is there a Recipe for the Brine?
  2. How long should i Cure if i want to make gravlax or simply Cured Fish?
  3. What are the benefits for Brining And Curing as well here?
  4. What's the point of Spices/Herbs here like dill for example?
    I mean i see it being washed away in videos of gravlax making .


Second,
  1. What are Ways to Smoke fish without a Smoker?
    P.S i can across Recipe for Smokerless Fish "Liquid smoke+ Molases+ Brown sugar"
    & Cooked under-vaccum and served. Is that even like a Smoked Salmon or not?

  2. If i get a smoker gun, Should i keep it for how long to smoke ?
    I see vids of people using to make smoke then turning it off after that.

Thanks for any help, Much Appreciated.
 
2,529
809
Joined Feb 8, 2009
I bry brine with a Brown sugar and salt mix. It takes the water out of the fish and sets it up to accept the smoke by having a tacky surface......I've only done a dry brine for Salmon......
 
3,318
739
Joined May 5, 2010
Dear All

I hope all are well.

First, I want to ask about Curing or Brining.
  1. Can i Wet-cure fish rather than dry-cure and is there a Recipe for the Brine?
    1. How long should i Cure if i want to make gravlax or simply Cured Fish?
    2. What are the benefits for Brining And Curing as well here?
    3. What's the point of Spices/Herbs here like dill for example?
      I mean i see it being washed away in videos of gravlax making .
Hey Shefu....Been smoking fresh Lake Huron fish for more then 20 years.
Both dry-cure and brining have their different results.
A simple brine is water sugar and salt. Herbs and spices added to the brine do soak in to the meat. Washing the fish removes the excess salt but the flavor of the herbs and spices in still in the meat.
The length of time you cure or brine depends on the thickness of the fish. As an example, a 1/2" thick side of Atlantic King would take about 4 hours. The longer in the brine, the saltier it gets.
Benefits? Preserving the fish. Everything else is your subjective desires.
That tacky texture that Chefbillyb talks about is a coating that develops after rinsing the excess salt off and allowing to sit out. It's called a "pellicle." Without it, the smoke would not permeate the meat.
Liquid smoke is very intense and bitter. A little goes a long way.
Personally I would never use it.
You could make your own smoker from a grill, but it requires a consistent low temperature and would need your constant attention.
I have read about smoker guns but have no experience with one.
Second,
  1. What are Ways to Smoke fish without a Smoker?
    P.S i can across Recipe for Smokerless Fish "Liquid smoke+ Molases+ Brown sugar"
    & Cooked under-vaccum and served. Is that even like a Smoked Salmon or not?

  2. If i get a smoker gun, Should i keep it for how long to smoke ?
    I see vids of people using to make smoke then turning it off after that.
Thanks for any help, Much Appreciated.
 
2,485
1,095
Joined Jan 8, 2010
Maybe look at a cold smoke generator?
They are not expensive and keep the temperature to about 1-2 oC over ambient temperature.
 
10
11
Joined Sep 6, 2016
Hey Shefu....Been smoking fresh Lake Huron fish for more then 20 years.
Both dry-cure and brining have their different results.
A simple brine is water sugar and salt. Herbs and spices added to the brine do soak in to the meat. Washing the fish removes the excess salt but the flavor of the herbs and spices in still in the meat.
The length of time you cure or brine depends on the thickness of the fish. As an example, a 1/2" thick side of Atlantic King would take about 4 hours. The longer in the brine, the saltier it gets.
Benefits? Preserving the fish. Everything else is your subjective desires.
That tacky texture that Chefbillyb talks about is a coating that develops after rinsing the excess salt off and allowing to sit out. It's called a "pellicle." Without it, the smoke would not permeate the meat.
Liquid smoke is very intense and bitter. A little goes a long way.
Personally I would never use it.
You could make your own smoker from a grill, but it requires a consistent low temperature and would need your constant attention.
I have read about smoker guns but have no experience with one.
You made few things clear. Thanks a lot man!
 

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