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!! Continue reading “Fish Brining”
