Smoked Fish Brine


Smoked Fish Brine

Author: Cam Slater


  • 1 Cup Brown Sugar
  • 4 Tbsp Soya Sauce
  • 3 Tbsp Sea Salt (must be sea salt)
  • 1 Tbsp Olive Oil


  1. Mix ingredients together with boing water

  2. Add 1 litre of cold water or enough to cover the fish

  3. Leave in the brine for a minimum of 12 hours

  4. Remove fish from the Brine and air-dry for 2 hours (MUST be air dried–not in the fridge)

  5. Smoke with your usual woodchips and smoker

Recipe Notes


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