Brining fish is one of the easiest ways to lock in flavor and moisture. Whether grilling, smoking, or pan-searing, a good brine turns plain fish into something special. It’s like giving seafood a flavor boost before it hits the heat.
In today’s blog post, I’ll discuss dry vs. wet brining, share two easy recipes, and offer smoking tips.
Table of Contents
Dry-Brined vs Wet-Brined Fish
When it comes to preparing fish, the two most common methods are dry brining and wet brining. Love that melt-in-your-mouth texture? Steaming is your friend. Craving something crispy? Frying makes magic happen.
Dry Brine (Curing)
- The salt pulls water from the fish. That makes the flavour stronger. It also firms up the meat. Some folks love that bold, intense bite.
- This draws out moisture, concentrates flavour, and preserves the fish. It can make the fish more tender. But it can also make it excessively dry.
- It is often used for fatty fish, such as salmon or mackerel, to reduce moisture and enhance flavor.
- It can take anywhere from a few days to a week, depending on the thickness of the fish and the desired level of curing.
Wet Brine (Curing)
- It involves submerging the fish in a saltwater solution. The saltwater solution may also include more flavours, such as herbs and spices.
- This makes the fish more delicate and juicy by adding moisture. It also helps the salt spread evenly throughout the meat.
- People usually use this procedure on lean fish like cod or tilapia to make them taste better and moist.
- Depending on the kind of fish and the taste you want, it can take anything from a few hours to overnight.
Dry brining suits delicate fish for immediate cooking, enhancing texture and flavour. Wet brining works best for hearty fish or long-term storage, keeping the fish moist and flavourful. Dry brining is better for quick cooking, giving fish a firmer texture and richer taste.
Basic Fish Brine Recipe
- prep time: ~15 minutes
Brining Time:
- Overnight: ~8–12 hours
- For smoking: 12 hours
Post-brining Time:
- Rinsing and drying: ~10 minutes
- Optional air-drying before smoking: 1 hour
- Total Time Estimates:
- Basic use (short brine): ~3 hours 25 minutes
- Overnight brine: ~8–12 hours, 25 minutes
- Smoking prep: ~13 hours 25 minutes
Ingredients
Water – 4 cups
Kosher salt – 3 tablespoons
Sugar (optional) – 1/3 cup
Lemon juice (fresh or bottled) – 1/2 cup
Fresh herbs (like dill or thyme)—to taste
Garlic, chili flakes, or other spices—to taste
How to Make Basic Fish Brine
First Step
Dissolve the salt in a large non-metallic bowl. Mix 3 tablespoons of kosher salt with 1 cup of hot water. Stir until the salt completely dissolves.
Second Step
Add flavour. Stir in the sugar (if using), lemon juice, and the remaining 3 cups of cold water. Toss in some fresh herbs or a pinch of chilli flakes if you’re feeling fancy.
Third Step
Brine the fish. Place your fish fillets in the bowl. Make sure they’re fully submerged in the brine.
Fourth Step
Chill it. Put the bowl in the fridge and cover it. Brine for at least 3 hours, or overnight for a deeper flavour. For smoking the fish, brine for 12 hours for the best results.
Fifth Step
Take the fish out of the brine. Rinse it gently with cold water. Then pat it dry with paper towels. If you’re smoking it, let the fish air-dry for an hour so the surface gets slightly tacky. That helps the smoke stick better.
How to Eat Fish in Brine?
Brined fish isn’t for cooking. It is delicious eaten as-is! Once the fish has soaked up all that salty goodness and gone through cooking or smoking, it becomes tender, flavourful, and rich with umami. It’s like nature’s version of smoked deli meat or salted ham.
Brined fish tastes excellent cold. Many folks enjoy it straight from the fridge, sliced thin and laid on a cracker with a little cream cheese. It also works perfectly on a bagel, just like smoked salmon.
A quick pan-sear or a few minutes in the oven brings out the flavour without drying it out. It pairs well with fresh greens and a light lemon dressing. Some like to flake it over rice or pasta for an easy meal. Others make it part of a sandwich spread, using soft bread, a little mustard, and maybe some fresh herbs for a punch of flavour.
Brined fish has a bold, salty bite, so a small part often goes a long way. It shines when paired with something fresh, such as cucumber slices, citrus zest, or a handful of chopped dill.
Whether served warm or cold, brined fish brings big flavour with very little effort.
How to Brine Fish Before Cooking
Total Time: 2 to 13 hours
(depending on fish type and whether it’s for cooking or smoking)
- Prep time: 10–15 minutes (mixing the brine and getting the fish ready)
- Brining time:
- For cooking: 2 to 6 hours
- For smoking: at least 12 hours
- Drying time (optional but ideal for smoking): 1 hour (to form the pellicle)
Ingredients
- Water—enough to fully submerge the fish
- Kosher salt – 3 tablespoons per quart of water (or 1 tablespoon per 2 cups if adjusting)
- Sugar (optional)—for a touch of sweetness
- Herbs and spices (optional)—like bay leaves, black peppercorns, dill, or chili flakes
- Citrus slices or garlic (optional)—for extra flavor and aroma
Prepare the Brined Fish
First Step
Mix 3 tablespoons of kosher salt (for every quart of water) and a little sugar (if you want) with warm water in a big basin. Mix until the sugar and salt are no longer visible.
Second Step
Add cold water, herbs, spices, or citrus slices to cool the mixture. Make sure the brine is cold before adding the fish.
Third Step
Place the fish fillets in a non-metallic container (like glass or plastic). Pour the cooled brine over the fish until fully submerged. Need more liquid? Add more water and adjust the salt to keep the ratio (1 tablespoon salt per 2 cups of water).
Fourth Step
Cover the container and place it in the fridge. Brine for 2 hours to overnight, depending on the fish type and how intense you want the flavour. For smoking, brine for at least 12 hours.
Fifth Step
Rinse and dry. Remove the fish from the brine. Use cold water to rinse well, then dry with paper towels. If you’re smoking the fish, let it air-dry for about 1 hour to form a tacky surface (called a pellicle) that helps the smoke stick.
Smoked Brined Fish
Now comes the fun part. Smoked the beautifully brined fish. To make smoked brine, set the smoker or grill to 160–180°F (70–82°C). Low and slow heat brings out the best flavour without drying the fish.
Best Woods for Smoking Fish
Every type of wood lends its own unique touch:
Alder is light, sweet, and soft.
Apple: moderate with a hint of fruitiness
Hickory is strong and rich, making it great for fatty fish like salmon.
If the skin is still on, put the fish straight on the smoker grate with the skin side down. That helps it stay together while it smokes.
Time to Smoke
1.5 to 2 hours for thin fillets, such as trout or tilapia.
3 to 4 hours for thicker pieces or whole fish, such as salmon or mackerel.
When you can easily flake fish with a fork, it is done. The thickest part should reach a temperature of 145°F (63°C).
After smoking, let the fish cool slightly. Warm or chilled, the flavour is rich, smoky, and satisfying. Smoked fish often tastes even better the next day, once the flavours have settled. Put leftovers in a container that won’t let air in and keep them in the fridge for up to five days. For longer storage, wrap tightly and freeze. Smoked fish holds its flavour well when properly frozen.
Final Thought
Brining transforms simple fish into something flavourful, tender, and unforgettable. Whether soaked in a wet brine or cured with salt, each method brings out the best in every fillet. It helps the fish stay juicy while adding a savoury depth that tastes great hot or cold.
From backyard smoking to easy weeknight dinners, brined fish fits in anywhere. Add a few herbs, toss in some citrus, and let the salt work its magic. Once tried, it’s hard to go back because fish that’s been brined just tastes better.
Can Fish be Brined for 24 hours?
Yes, you can brine fish for 24 hours. For lean fish, a shorter brine time (2-6 hours) is often recommended to prevent over-salting and maintain moisture. However, for thicker fish or when preparing it for smoking, a longer salting time may be beneficial.
What is Brine Fish?
Brining fish refers to the process of soaking fish in a saltwater solution (brine) to improve the taste and texture of the fish. Brining involves submerging the fish in a mixture of water, salt, and sometimes sugar and spices.
