Phillip Schulz's Brine Cure For Smoked Bluefish

By Trish Hall

Published July 21, 1987

Total Time
10 minutes
Prep Time
10 minutes
Rating
5(5)
Comments
Read comments

Featured in: GUESS WHO'S COMING TO DINNER?

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:About 1½ quarts of brine

  • 1 quart cool water

  • ½ cup kosher salt

  • ¼ cup honey

  • ¼ cup golden rum

  • ¼ cup lemon juice

  • 10 cloves

  • 10 black peppercorns

  • 10 allspice berries

  • 1 bay leaf

Ingredient Substitution Guide
Nutritional analysis per serving

7 grams carbs; 35 calories; 226 milligrams sodium; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine all ingredients in a ceramic, glass or stainless-steel bowl. Mr. Schulz marinates large bluefish fillets, more than 1 pound each, 2 days in this brine. Smaller fillets can be marinated 1 day or overnight.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
5 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.