sturgeon brine

[Boar]

im fortunate to have been given some sturgeon to smoke, its awsome stuff, would anyone have a good fih brine??

[LPS]

Do the regular catfish brine that is brown sugar and salt then rinse the next day and smoke it.  Pretty much Pops brine mixture.. That is what I always did with catfish sides and it was great!!!!!

[glenn57]

my nord smoking brine is simply 2 qts water, 1 cup pickling salt, 1 cup white sugar. I then add worchestire sauce, and soy sauce to darken the water color. I usually throw in garlic powder and anything else that trips my trigger outta da seasoning shelf.

hope it helps!!!!!!!!!!

that's enough brine to smome 8 slabs of 2-3 lb pike!!!!!!!

oh yea I like setting in brine 24 hours give or take an hour.

[LPS]

That sounds great Glenn!  And add anything to that you want.  Like your peppers

[Boar]

thanks guys i shouldnthought of pops brine how much whore sauce and oy sauce glenn

[glenn57]

  whore sauce!! I don't measure, but not alot, just enough to darken the water, then I add the soy sauce to make it look more dark. If I had to guess it be about 3/4 cup whore sauce and 1 1/2 cup soy.

I never used pops brine so I can't speak for that.

I also rinse the fish off before smomin!

[LPS]

Interesting that Glenn and Boar both know what whore sauce and oy sauce are.   

[mike89]

that's no surprise!!!!

[glenn57]

Interesting that Glenn and Boar both know what whore sauce and oy sauce are.   

like i told ya before i gradumacated wit honers at boaranzr university.

by the way LPS, these seminars your wife goes to? they titled..........how to put up with a retired auld phart while your still working??????

[Leech~~]

What to brine 50-60 year old meat in?   

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[LPS]

    Good one Leech.

[ThunderLund78]

Hey everyone,
Been a while since I've posted but this one piqued my interest.  I will be on the Rainy this weekend for the last few days of the season.  I usually don't get a tag, but a few in our party do.  From what I've tasted of their creations, it's always been disappointing. Maybe they're not doing it right.  I keep hearing it's an awesome smoked fish, but everything I've been given has been OK at best.

Interested to know how it turns out for you, Boar... Maybe it's time I keep one and just try it myself. Not sure if it's the reverence for a fish that's older than me or the fact that it's been sucking paper mill wastewater and farm drainage for 40 years, but I just haven't been able to bring myself to kill one. Perhaps your experience will make me a changed man, please document your process!

[Rebel SS]

I found this, boarski....


https://www.epicurious.com/recipes/member/views/sturgeon-brine-50124405

[mike89]

it is a great smoked fish I think...

[delcecchi]

it is a great smoked fish I think...

It certainly has a high reputation and price to go with it.   Although that possibly is due to it being a byproduct of caviar production, another thing that I have eaten, yes the real deal beluga stuff, and didn't quite get what the fuss was all about.   It was good but not THAT good.     200/oz for caviar and 80 bucks a pound for smoked sturgeon...
http://www.murrayssturgeon.com/ShowMenu.tpl?cart=1537805140703977

[Boar]

ive had it before, its really really good. i just got done with mine and turned out  great.  do not steak it out fillet it li ike a regualr fish, spine is toxic.

[glenn57]

ive had it before, its really really good. i just got done with mine and turned out  great.  do not steak it out fillet it li ike a regualr fish, spine is toxic.

its Ok to wait a bit buddy, to send mine so its colder out!!!!!!!!!