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Basic Fish Brine
Prep Time:
5 minutes
Cook Time:
0 minutes
4 servings

2 Cup Sugar

3/4 Cup Kosher salt

2 Quarts Water

1 1/2 Tablespoons Crushed Black Pepper

1 Teaspoon Hill Country Fare Garlic Powder

2 Tablespoons Worcestershire Sauce

1/4 Cup H-E-B Dark Brown Sugar

4 Hill Country Fare Bay Leaves


Heat 1 quart water in a sauce pot over medium high heat and bring to a
low boil. Add the sugar, salt, pepper, garlic powder, Worcestershire
sauce, brown sugar and bay leaves to the low boiling water. Stir to d
issolve the sugar and remove from the stovetop. Add the remaining qua
rt of cold water. Place the mixture into a large mixing bowl and cool
in the freezer for 30 minutes (to 40°F).
Place the large fish fillet in a zipper bag and add the brine solution
. You can brine several large fillets in an extra large zipper bag.
Place the bag on a tray in the refrigerator for the appropriate time.
(Salmon Fillets: 6 to 8 hours. 1/2-inch thick fish fillets or steak: 4
hours. 1-inch thick fish fillets or steak: 5 to 8 hours.)
After the fish has been brined, remove it from the brine and lightly r
inse it under cold water. Place the fish on a rack, skin side down, a
nd allow it to air dry until the flesh is dry to the tough and a thin
glaze called a pellicles is formed. You can use a low speed electric
fan to speed up the drying time. The fish is now ready to smoke or gr

Nutritional Information

No Nutritional Information Available