Smoked Whole Red Emperor Recipe
The brine I use is simple brine, but you can add herbs and other flavouring to the brine. However for fish, I prefer to add the seasonings to the fish, not the brine.
When adding additional seasonings to the fish, do not add any additional salt the recipe may call for. It is better to season with salt at the table. I prefer to use pickling or table salt, because the finer grains dissolve much easier in cold water.
1 Gal water (or other liquid)
½ Cup pickling salt (152 g) or non-iodized table salt
½ Cup brown or white sugar (optional)
2 Cups water
1 Tbsp pickling salt (19 g) or non-iodized table salt
1 Tbsp brown or white sugar
Dissolve salt and sugar in water, then chill the brine in the refrigerator.
Once the brine is chilled, add fish and brine for 2 hours. Turn and/or stir the brine once during the brining time.
After brining, pat dry with paper towels. If you have time, let it air dry in the refrigerator uncovered for a couple of hours.
Season your fish, and cook at 225°F, until you reach your desired doneness.