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In Reply to: Re: Fresh Fish... posted by MaryAnn on July 14, 2011 at 19:11:58:
No brine is just my preference. Salmon is already sufficiently moist and has enough fat that proper smoking will make wonderfully tasty and keep moist. My experience has been that brining adds undesireable flavor that partially covers the wonderful flavor of this fish and adds no benefits.
Fortunately, we all have our own ways and find success with that variety. If brining brings the results you desire, then I encourage you to keep doing it!
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