Information for Fish Curing/Brines

[Parson Snows]

Anyone interesting in Fish Curing and Brines should check out the following documents as a minimum.

1) Bulletin PNW 238 Smoking Fish at Home PDF FILE
http://eesc.oregonstate.edu/agcomwebfil ... PNW238.pdf

2) As above but previously referred to as Bulletin FNH-00325 Revised July 1998. At present the link escapes me.

3) Preparation of Salt Brines for the Fishing Industry PDF FILE
http://seagrant.oregonstate.edu/sgpubs/ ... h99002.pdf

4) Preparing a Saltbrine
www.bccdc.org/download.php?item=1205

Hope that these are of some use to you

Kind Regards

Parson Snows

[Parson Snows]

Fish Brining Durations

These times are for fish typically described as lean or non-oily, such as flounder, halibut, mullet, sea perch etc.



Notes:
1) If the skin has been left on the fish then the above figures need to be increased by 25 %.
2) If the fish has been split in half (butterflied) then it should be treated as half it�s total weight. ie a 4 lb fish butterflied should be timed for a 2 lb fish.
3) Try and brine fish of a similar size together.
4) For oily fish such as salmon, herring, mackerel, trout etc. the above figures need to be increased by 25 %.

Hope that this is of some use to you

Kind regards

Parson Snows

[Ianinfrance]

Hi people.
I've been checking out these addresses and two of them have changed.

Anyone interesting in Fish Curing and Brines should check out the following documents as a minimum.

1) Bulletin PNW 238 Smoking Fish at Home PDF FILE
is now at:-
http://extension.oregonstate.edu/catalog/pdf/pnw/pnw238.pdf

2) As above but previously referred to as Bulletin FNH-00325 Revised July 1998. Now at:-

http://university.uog.edu/cals/people/P ... kgfish.pdf


3) Preparation of Salt Brines for the Fishing Industry PDF FILE
http://seagrant.oregonstate.edu/sgpubs/ ... h99002.pdf

Unchanged


4) Preparing a Saltbrine is now a PDF at
http://www.bccdc.ca/NR/rdonlyres/24ED1E ... tbrine.pdf

Hope that helps

[saucisson]

Thanks Ian.

Dave

[wheels]

Thanks Ian

Also, for everything you could possibly want to know about fish - processing, handling, smoking, freezing - and many things that you didn't know you wanted to know! See:

http://www.onefish.org/global/TorryNotesIndex.htm

These are advisory notes from a leading fish research station in the UK, designers of the Torry Kiln Smokehouse in 1939 that revolutionized the fish smoking industry.

Phil

[Ianinfrance]

Wow Phil!!

Thanks very much indeed. Now for the €64,000 question. Do you jabe any idea of the relationships between smoking times in the Bradley and the Mechanical Kiln for which they give their timings?

Grin - I'm not asking much, am I? But with a dearth of edible smoked fish in this part of France, and a passion for various goodies, and the possibility of a Bradley in my near future... it's likely to be of some importance from January onwards.

[wheels]

Blind Roe-Buck i'm afraid - No Idea (Lousy joke, I know!).

I don't have a Bradley - there's plenty on here that do though - I'm sure they'll help you out.

Phil