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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 th
e low boiling water. Stir to dissolve the sugar and remove from the stovetop. Add the rem
aining quart of cold water. Place the mixture into a large mixing bowl and cool in the fr
eezer for 30 minutes (to 40°F).
Place the large fish fillet in a zipper bag and add the brine solution. You can brine sev
eral large fillets in an extra large zipper bag. Place the bag on a tray in the refrigera
tor for the appropriate time. (Salmon Fillets: 6 to 8 hours. 1/2-inch thick fish fillets o
r 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 rinse it under cold w
ater. Place the fish on a rack, skin side down, and allow it to air dry until the flesh i
s 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 grill.

Nutritional Information

No Nutritional Information Available