Smoked Fish Sauce
Description
This American sauce features Non-iodized salt, Brown sugar, Soy sauce, Cider vinegar, Worcestershire sauce. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Fill a large container with water.
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Add ingredients.
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Mix thoroughly until well dissolved.
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Immerse prepared fish chunks, filets or small whole fish completely in brine solution.
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Refrigerate fish in brine solution.
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Brine chunks of fish of fish 1" thick for about 5 up to 8 hours, 1/2" thick for about 4 hours, and for thinner filets or pieces 2-3 hours.
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After brining, always rinse your fish with plenty of fresh water.
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Pat the fish dry, and allow them to air dry for about 1 hour.
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This will cause a "pellicle" (a tacky glaze on the fish) to
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form indicating that it is ready for the drying and smoking process.
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Try using Hickory or Mesquite wood chips with this brine when smoking your fish
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 305.9kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 237787.5mg9908%
- Total Carbohydrate 70.0g24%
- Dietary Fiber 4.3g18%
- Sugars 60.6g
- Protein 6.9g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
american, black, brown, chili, cider, fish, garlic, grilling, noniodized, onion, paprika, pepper, powder, salt, sauce, smoked, soy, sugar, title, vegan
