Just a quick question to those who know - Friend of mine says you do not need to refridgerate salmon during the brining process...that it is ok to just leave in the bucket and let it sit overnight on the counter. I think he is wrong. What do you think?
Thanks
MB

It's pretty hard for anything to grow in that much salt, although salt amounts vary greatly in different brine recipes...

I have left mine "out" many times.

I always refrigerate, or put the crock/bowl in a tub of ice and cover. Those 3 gallon round or square plastic buckets fit in the fridge. Brine might not get into the fish for hours. Probably ok as no one here died yet, but I don't like the sound of "warm fish". I use refrigerated soy, and often put frozen salmon into brine to thaw, and that chills it more.

You can always use 1 gallon zip lock bags to save on space.

I always leave mine outside in the ice chest over night. I don't smoke fish unless I have at least seven fish to do. My smokehouse is a little bigger than Stam's so I like to do a lot at one time.

Never been a problem for me in 25 years of smoking fish. I do smaller batches by choice because I like to eat it/share it fresh and not frozen.

I typically use a 3 gallon crock with brine and 1-2 fish in it. I either put it in the garage or cover and leave on the kitchen counter overnight. In the morning, it gets rinsed and air-dried to a glaze in the frige for an hour then right into the smoker.

I'm of the opinion that the brine is salty/strong enough(mine anyway) to curb any aggressive bacterial growth at room temperature or colder. That said, it is also never a bad idea to keep it brining in a cooler environment if you have the means to do so.

Best tip I ever got -- about 25 years ago -- for brining salmon is to empty a vegetable crisper drawer in the bottom of your fridge, wash it out well, and put your brine and fish in and simply slide the crisper back in place. No need to try to fit a big bucket or pot on a main shelve.
This is the only way I ever brine my fish, and if it's a big batch I use BOTH veggie crisper drawers instead of one.

PS - Yes, you absolutely should keep your brining fish refrigerated during the whole process, keep below 42 degrees throughout.

I've always brined mine in the fridge. One thing I heard is that you should freeze your filets prior to brining to kill any parasites (yuck).

That is a GREAT idea! Brilliant !!!!

I agree most excellent idea on the crisper drawer. I'm going to try that tonight in fact. Sol, great idea on the zip-loc's for doing smaller batches. Personally I dry brine my fish wih more brown sugar and less salt so I ALWAYS refrigerate.

I do 50lbs at a time and never refer it. I was told 1000 years ago by a guy who made better smoked fish than any I have ever tasted that you want it room temperature to allow the flesh to start breaking down, cooling it slows that process.
Use a brine that has more Soy Sauce and less salt and soak it longer, if you use a lower salt content, you can pretty much leave it for days soaking without hurting it.
Rinse it real good and let it sit out in the garage for 6 hours before you put your favorite seasonings on it and smoke away.

agree with the room temp but never heard of the soy sauce in place of salt....interesting....will give it a go

amazing that us older guys have survived without being scared to death of every bug on the planet....maybe the younger, smarter crowd will live longer....that should be good for the environment

i use soy sauce in my brine. i also brine in a ice chest. i do one large batch at a time too. however i don't smoke any fish till mid or late fall. temps are cool and the brine stays cool.

I'm not a fan of hot weather fish smoking either. I guess I'm not adjusted to the smoking time/cooling time of smoking fish in hot weather. Seems mine almost always ends up over done....I hate that

Tough question to answer Hankster. I have 1/2 dozen recipes I use depending on my mood.

3 use soy sauce and each in different quantities.

Hank, the receipe I use, calls for 1 cup of Soy sauce.

Not to hijack the the thread but anyone interested in smoking different kind of fish.

Mahi
Ahi
Halibut
Swordfish

I will offer 6-8oz portions , 3-5 lbs in each species.
They will be frozen and vac packed.

All you have to do is smoke the fish in your own brine and give me 1-2 portion sample from each species.

If it turns out well, we can talk about compensation in a form of cash or listed fish as trade.

If interested please contact me.
Again, sorry for not following topic at hand.

Word. Me too. - we had left it out and did the 5C Brown Sugar to 1C Sea Salt along with just a couple dashes of some Johnnys, cracked pepper and garlic. I thought what the hell ice and firdges aint been around forever and rolled the dice. It turned out awesome smoked with alder and cherry. Thanks for all the 411, it helped.

Always like to use cherry.

I always brine my salmon in a small cooler that I keep out in the garage.Some times it's 34 degree's and some times it's 65 degree's in the garage depending on the time of year.I've never gotten the chit's from any of my smoked salmon.This 90 plus weather we are having now I'd be putting it in the fridge.Good luck,
STRIKE ZONE