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Do you need to salt fish before smoking?

Asked: Andrew Larson, Last Updated:

Fish can be smoked whole or as fillets, but it should always be brined before it is smoked. This will protect the fish in the low smoking temperatures. The brine should contain salt, and usually contains sugar, too. You can brine the fish for 6 to 10 hours, or up to overnight, in the refrigerator.

FAQ

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  • Why did the king want no more talk about the Hilsa fish What did the king ask Gopal to do to prove that he was clever?

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