This recipe will accommodate 7.5 kg (15 lb) of fish. It is important to make
certain all the fish is covered with the brine/ marinade.
Ingredients
• 125 ml (1/2 c) brown sugar
• 125 ml (1/2 c) coarse salt (non-iodized)
• 500 ml (2 c) soya sauce
• 1 750 ml (24 oz) bottle white wine
• 1 litre (32 oz) apple juice
• 5 ml (1 tsp) onion powder
• 5 ml (1 tsp) garlic powder
• 5 ml (1 tsp) hot sauce
• your choice of fish
• cooking oil
Preparation
Mix marinade/brine ingredients together in a non-metallic bowl. Place fish
in brine making certain it is covered completely. Cover with plastic wrap
and refrigerate for at least 8 hours or overnight. Remove fish from brine
and towel dry.
Smoking Method
Place fish on oiled racks in the Bradley Smoker. Using Cherry flavor
bisquettes smoke at 50°C to 65°C (135°F to 150°F) for approximately 6 to 8
hours. Suggest adding smoke for about 3 to 4 hours.
To Serve
Serve with crackers and cream cheese for an appetizer.
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