HOW MARINADE for SMOKING FISH

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu offers a plant-based alternative, while chicken is often more affordable.

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is heart-healthy, while vegetable oil is budget-friendly.

smoking wood chips

🥗Healthier: herbs

💰Cheaper: aluminum foil

Herbs can add flavor without extra calories, while foil can mimic smoking.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers a milder flavor, while cayenne is often less expensive.

Clean the fish by removing scales and entrails, leaving the head on.

Cut the fish along the spine into two halves, but do not cut all the way through.

Prepare a brine by boiling 3 liters of water with 10 heaping tablespoons of salt and 2 tablespoons of sugar until dissolved.

Add 10 bay leaves and 10 cloves to the brine.

Place the fish in the brine, ensuring it is fully submerged.

Cover the pot and let it sit on the hot stove for 5 minutes to allow the heat to penetrate the fish.

After 5 minutes, remove the pot from the heat and let it cool down.

Once cooled, refrigerate the fish in the brine for two days, flipping the fish occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens