BrineA brine is created usually made up of salt (2 parts) as well as brown sugar (1 Part) 2:1. Other herbs and spices can be added. Cleaned fish are soaked in the brine mixture for approx. 14-24 hours.
Rinsing/Drying
The fish are then lightly rinsed in fresh water and dried- although there are many suggested ways of drying we pat down the fish outside and inside with paper towel.
Coating with Oil
Cooking oil is then brushed on the outside of the fish to treat the skin- leaves a great luster.
Smok'n ...
There are lots of methods and equipment (*see image) available to smoke fish. We use wood sawdust- this time 'Rose Gum'. The process takes about 15-25 minutes.
Vacuum Sealing
We vacuum seal our finished product as it extends the shelf live by about 50%. It also makes for an impressive and appealing finished product.
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