DRY BRINE Smoked Fish - blend of spices, salt and herbs - eco refill

Our dry brine for smoked fish is a dry blend of ingredients used to prepare and cure fish before smoking. 

Dry brine adds flavor to fish by infusing it with various ingredients such as salt, sugar, spices and herbs. 

These ingredients improve the taste of the fish and may also contribute to its tenderness.   The dry-brining process involves rubbing or sprinkling the fish with a mixture of salt, sugar and other spices, then letting it sit for a while before smoking. 

This differs from liquid brining, where the fish is submerged in a liquid solution of salt, sugar and other seasonings. 

The dry brining method is often used for smoked fish like salmon, herring and other species.   Dry brine helps preserve fish by inhibiting the growth of bacteria that causes decay. 

It also helps extend the shelf life of smoked fish. 

It acts as a food safety agent by reducing the risk of bacterial contamination. 

The salt in the brine helps kill bacteria and prevent them from growing.   Salt is the main ingredient in dry brine. 

It helps preserve fish, give it flavor and improve its texture. 

Sugar can be added to balance the flavor and lessen the salty impact of the brine. 

It can also help provide a nice caramelized color during the smoking process. 

Spices give fish flavor and a more complex flavor.   Dry brine smoked fish offers a delicious method of preparing fish that is often appreciated for its rich taste and well-preserved texture.