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Ingredientes
- FOR BRINING:
- 1 tbsp plain salt OR
- 2 tbsps kosher salt
- 1 cup water
- 1/2 kilo Fish (trout, herring, mackerel or other)
Direcciones
- Clean the fish and ready for the smoker before brining the.
- Laid open the fish so the brine can get inside.
- Prepare the smoker.
- Smoke the fish in as easy as one hour, or leave them in the smoker with a maximun of 4hours. Longer time in the smoker adds extra flavor.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 755g | |
| Calories 495 | |
| Calories from Fat 108 | 22% |
| Total Fat 12.05g | 15% |
| Saturated Fat 2.4g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 320mg | 107% |
| Sodium 7406mg | 309% |
| Potassium 1696mg | 48% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 90.05g | 144% |
