Thread: Need a brining recipe for brining kingfish before hot smoking

Old standby is 1/2 brown sugar and 1/2 salt, this is a dry rub not a brine though. Can add all sorts to the basic, pepper, crushed fennel/corriander, chilli, whatever you like.

Leave on for a few hours, when I do trout I book fillet to open up(taking out the ribs and spine as much as possible), rub on mix and wrap in Muslin and hang in the breeze outside, overnight is fine. Smoke, put on toasted vogels with avocado and eat with a nice cold beer...kiwi summer!

Cheers

Dino