Cajun French: le sel (lu sel) – salt
Brining has become very popular for meats and poultry. Since neither is on our menu, we decided to try brining fish and WOW! This brine is easy, simple and oh so good. We have used it for catfish as well as salmon and smoked the fish with excellent results. When smoking, we used apple wood which added an extra sweetness.
Mais C’est Bon!
Enjoy!!
Ingredients:
- 1 quart water
- 2 Tbl salt
- 2 Tbl raw brown sugar
- 1 Tbl Camp Dog Cajun seasoning
- ¼ cup Steen’s cane vinegar
Mix well. This is enough for 1-2 pounds of fish.
Place fish in gallon sealable bag.
Add brine and seal.
Brine for 30 minutes to 3 hours.
Rinse fish and smoke.
What a GREAT idea! I brine pork, turkey and chicken but have never thought of brining fish! Thanks for testing it out and providing the results. Your fillets look delicious and smoking them is perfect! Hope you didn’t run into many problems with Issac.
Thanks MJ. No real problems with Issac – fence and tree limbs. We are definitely hooked on the brined smoked fish. We have also tried salmon and it was good just not as good as catfish.