BRINES

Basic Brine

Ingredients

1/2 cup non-iodized salt

1/2 cup sugar

1lt Water

Method

Stir in all ingredients until completely dissolved

Place fish in the solution, making sure that the fish is completely covered with the brine and place in the refrigerator.

To prepare squid for cooking, prior to slicing into rings, rub copious amounts of table salt into the squid flesh with your hands, continue to do so till a milky extract appears from the squid.

The rubbing of salt tenderises the squid.

Then simply rinse the squid in cold water, pat dry, dust with flour, batter then fry. Guaranteed to reduce the instances of rubbery food, even when overcooked.

Brine for Smoked Fish

Ingredients

500ml of water

1½ teaspoons Brown Sugar (can use Honey, Golden syrup or Maple Syrup if preferred)

1 tablespoons Salt (alter according to taste)

1 tablespoon of Soy Sauce (optional)

Some Crushed Garlic, Ginger and/or Honey can be introduced to add a little difference. Be as creative as you like – some use a little rum.

Method

Mix the brine thoroughly and soak fish fillets for 15 to 20 minutes (the longer the better- some suggest overnight).

Lay fillets skin down on wire tray to allow the brine to air dry.

Smoke in your usual way.