Create perfectly smoked salmon with this dry brine recipe, delivering flaky, flavorful fish with a rich smoky taste. Ideal for a savory treat or a show-stopping appetizer. Blue states have good ...

Curing and brining are two popular ways to prepare and preserve fish. You might think that the terms are interchangeable, but ...

Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).

For both processes, the fish is first cured in either a brine preparation ... or just dry salt. The fish – most commonly salmon or trout – is then smoked at below 30°C for cold smoking ...

Lightly rinse brine off and lay out each piece of fish over paper towel and allow 2 to 3 hours for the skin to dry and form a “pellicle”. (If the skin is not dry, the smoke will not properly penetrate ...