Hi Jer, Have you ever wondered why do fish spoil so quickly? Although most bacteria in fish are found in their digestive tracts and in the slime covering their skins,
fish retain an unusually high concentration of bacteria. Surprisingly, both freshwater and saltwater fish sustain incredibly low percentages of salt in their meat, some with as little as one-fifth of one percent. Additionally,
fish contain up to 80% water as opposed to beef having only about 60%. With such low levels of salt and high concentrations of water, the
Aw reduction requires more
time - perfect conditions for the development of
brochotrix thermosphacta, pseudomonas spp.(species), or other spoilage bacteria. And make no mistake, fish are as at risk to carrying the deadly toxins of
clostidium botulinum as any other meat or food.
In modern times, with refrigeration widely available, few cultures continue the practice of heavily salting fish for long-term storage in barrels or other containers, to be re-hydrated later for consumption. Yet, salt brining and smoking remain popular mostly because of the wonderful textures and flavors produced. Salt
brining also improves the strength of the meat as it is hung to dry. Brining
is more thorough than simple salting as liquid penetration reaches into every possible cavity. Finally, brining is essential in controlling the growth of bacteria until the meat drops below Aw .85.
Any brining solution of about 70% is considered sufficiently strong for fish brining. For better penetration, many folks use a weaker 50 or 60% solution for a longer period of time. SausageMaker™ Rytek Kutas made his very strong fish brine at 90° salinity. I`ve lightened up his recipe a little (to 80°) to avoid the traces of salt left behind on the surface of the fillets.
An hour`s time is plenty for fillets an inch thick. Soak thicker fish two hours.
Jer, I think you`ll like this recipe. First select a brine strength. (I`d suggest an 80° SAL strength to begin with). Column 1 is SAL degrees (strength) at 60°F. Column 2 is salt in grams per liter. Column 3 is salt in pounds per gallon, and Column 4 is salt percent by weight. I always chuckled at Rytek`s strong brine because he would add so much salt it would leave a film even after it was soaked and rinsed. He often used a brine of more than 80° SAL for fish (almost 90° SAL). It`s just the way he liked his smoked fish (he snacked on it all day). I like Stan Marianski`s approach of using a lighter but effective brine. Be sensible with strong fish brine. The stuff works quickly and you just don`t need lengthy brining periods for cold smoking (and only half as long for hot smoking). Half-inch fillets only need about half an hour. Fillets an inch thick need about an hour and inch-and-a-half fillets only require about 2 hours brining. (Remember for hot-smoking, these times are cut in half).
Don`t confuse fish brines for much lighter poultry brines. The typical brine for smaller birds is only about 22° SAL. but they are used for a much longer period of time.
Column 1 is SAL degrees (strength).
Column 2 is salt in grams per liter.
Column 3 is salt in pounds per gallon.
Column 4 is salt percent by weight.
10........... 26.4 gr. ..........0.2 lbs. ..........2.6 %
20........... 53.8 gr. ..........0.5 lbs. ..........5.3 %
30............79.2 gr. ..........0.7 lbs. ..........8.0 %
40..........105.6 gr. ..........1.0 lbs. ..........10.5 %
50..........132.0 gr. ..........1.3 lbs. ..........13.2 %
60..........158.4 gr. ..........1.6 lbs. ..........15.9 %
70..........184.8 gr. ..........1.9 lbs. ..........18.5 %
80..........211.2 gr. ..........2.2 lbs. ..........21.1 %
90..........237.6 gr. ..........2.6 lbs. ..........23.8 %
100.........264.0 gr. ..........3.0 lbs. ..........26.4 %
Great Salt Lake "Yoo-Taw Cold Smoked Tuna"
Now pards, it is rumored by certain half-smilin' and truth-stretching local desperados, that huge, seven foot,
Great Salt Lake Nocturnal Tuna Fish roam freely about the shore of Antelope Island on warm nights with a full moon shining. Walking upright upon their tail fins about midnight, these critters have been known to audibly replicate and mimic shouting cowboys with drawn-out, bone-chillin`, high-pitched screams of "yoo-taw". Yes, yes... so often does this rare nerve-rattling phenomenon occur, that the Great Salt Lake Tuna has become known as the Yoo-Taw Tuna Fish. And that's not all! It seems there is so much salt in the lake that the fish are no longer able to submerge. In fact, their hides have become so toughened by all that salty saline solution, they're very much in demand as "fish leather"... giving all the bulls and cows out here, fits of jealousy!
Directions:
Clean fillets are placed in kosher salt four days, covered and refrigerated. Remove them from the salt and soak the fillets four hours in fresh cold water. Change the water then soak the fillets in fresh, refrigerated (38°F. / 3°C.) water mixed with the following ingredients for two hours:
(typographical error corrected by Chuckwagon 18:39 on 10.30.11)
Brine Recipe:
1 gallon of water
3 ounces Prague Powder #1
juice of 3 lemons
1 ounce brown sugar
3 ounces uniodized salt
1 ounce crushed black pepper
1 ounce bay leaves
Rinse and drain the fish well and then place them into your smokehouse with the screened air inlet open to help dry them. They must be dry to take on smoke. Remember, the temperature inside the smokehouse must not exceed 80°F. (27°C.). When the fillets have developed a pellicle and are dry to the touch, introduce a trickle of alder smoke, maintaining the temperature of 80°F. (27°C.) inside the smoker. Cold-smoke the fillets at least a week.
Note: Fish-smokin` landlubbers like me should be aware that Scombroid (fish) poisoning is most commonly reported with mackerel, tuna, mahi-mahi, bonito, sardines, anchovies, and
related species of fish that were
inadequately refrigerated or improperly preserved after being caught. Uncured and mishandled fish can produce toxic histamines. If I remember correctly, scombroid mackerel after only one day (unless it is cured) produces toxic histamines. If you wish to smoke mackerel, yank on my chain anytime and I`ll post more information. If you`d like info on fish (hot) smoking and how to use a brining chart and salinometer, see this link:
http://wedlinydomowe.pl/en/viewtopic.php?p=268#268
Best Wishes,
Chuckwagon