RedRider's Smoked Fish
Written by RedRider   
Thursday, 17 November 2005 15:32
2 cups Brown Sugar
1 cup canning/pickling salt
Enough water to cover fish,mix well,add fish then pour
2 cups Lambrusco over the top(sample first to make sure wine is not spoiled:).Refrigerate or add ice to keep cold minimum of 8 hrs. I usually go 18 to 20hrs.
Remove from brine,rinse and pat dry, leave fish stand about 1/2hr. before smoking.
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