Description
Brine for 10 liters of water
Just as you marinate a good piece of meat, you put the fish in a brine solution to make it more aromatic.
Especially for non-oily fish, which tend to dry out somewhat during smoking, a lye bath is recommended so that the fish not only gets aroma but also moisture.
A good smoking brine consists of salt and natural spices, just like our smoking brine.
Ingredients : Salt, paprika, soup seasoning (leek, onion, carrots), juniper, caraway, parsley and 1.1% mustard seeds
Instructions: Mix the salt with the appropriate amount of water (1 liter/70g salt) and place the fish in the brine. The fish should soak in the brine for approximately 10 hours; the longer it soaks, the more intense the aroma will be. Afterward, dry the fish and then place it in the smoker.
Contents: approx. 700g (natural ingredients)
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