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Post Info TOPIC: brine for tullibees


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brine for tullibees
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making a brine for tullibees can be as simple as floating a egg or? any one with a better brine? Let us all know yours. thanks everyone!

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Interested in see how this works. I have never heard of this before. Can you elaborate on that some more?confuse

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Had 10 tullibees on monday, so what I do is fill a 5 gallon bucket almost half way with water. Next have 2 of them non iodized salt containers you buy at the grocery store and start dumping salt and mixing with wooden spoon or something else. When you get that egg to float you got it right.Brine in fridge or cold space for 18 to 24 hours, rinse off and hang in smoker and smoke till nice golden brown. Thats it!

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Now add soy sauce and halved lemons also.

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add some red cooking wine and brown suger and some worcestershire sauce

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Here's a smoking brine to pass around. Have been using this since I got it from a gent out in Montana some 17 years ago. It's a prize winner:

2 Quarts of water
1 cup of brown sugar
1 cup of apple juice
½ cup of non-iodized salt
1 cup of soy sauce
¾ level teaspoon of fresh black pepper
¼ teaspoon of onion salt
¼ teaspoon of garlic powder
1 teaspoon of Lawry’s seasoning salt
4-5 heavy glurps of Tabasco sauce

This brine makes enough to cure 12-15 three pound trout or salmon (Montana Limits are ten per day of course). Brining can take 4hrs for smaller filets (whitebass) and up to 12 hours for whole salmon or thick steaks/chunks. Brining process is best done in the refrigerator at normal temps.

Suggest smoking with a sweet apple wood or alder for best flavor (no bark). Do not over-smoke. In a water-smoker (which takes about 3-4 hours depending on many factors), smoke at start-up only. Strongly urge anyone smoking fish to read up on time/temps required to eliminate any parasites, etc. A minimum of 160 deg internal temp for 30 minutes is advised. http://www.uaf.edu/ces/publications/freepubs/FNH-00325.pdf

Fish should be brined, then laid out on a drying rack and toweled dry. They should sit with air circulating on them for an hour or so until the fish glazes over. Fish should warm slightly to near room temp before smoking as the cold meat will attract creosote and give the fish a bitter taste. This is an important factor that most smoker-wannabe’s overlook.

I use a Smokintex electric smoker that is thermostat adjustable for temperature. I start off at 150 degrees for an hour. I then elevate the temp to 200 degrees until the fish finishes (being certain that the intenal temp maintains that 160 deg for 30 minutes minimum. A remote probe placed in the center of the largest pieces of meat will ensure that you have hit that magical temp range. 10-20# of fish in a Smokintex requires only about 2-4oz of wood, so don’t overdo it.

The above recipe is a true prize-winner and gives wonderful results. Smoked fish connoisseurs never seem to complain anyways.

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Sounds like a good recipe for salmon. Tullipee we don't filet so all them spices would mostly be on the scales and skin. Right!

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I have used this recipe on white bass fillets and cisco from 10-17", trout, salmon, etc. Cannot see why it would not work on any high protein, oily fish like a tulibee. Have even used it on big snakes that were chunked out.

Fillets, chunks or whole fish...no issues at all.

-- Edited by gpalma on Thursday 10th of February 2011 11:44:59 AM

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I cut the heads off and split them down the back that way they lay open better.After a day in the brine I rinse them and rub them with brown sugar and stack them back in a bucket for a day.Then into the smoker till done.You can pretty much add whatever you want to taste bit I like to keep it simple.

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Brine in fridge or cold space for 18 to 24 hours, rinse off and hang in smoker and smoke till nice golden brown. Thats it???

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Malmo Bay Bomber

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Good Recipe Thanks, Malmo Mike MM



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