Smoked Sea Bass with Herb Brine

Name: Geräucherter Wolfsbarsch mit Kräutersalzlake
Total time: 3 h
Ingredients: 60 g Meersalz; 20 g Zucker; 1000 ml Wasser (für Lake); 5 g Knoblauch, gehackt; 3 g Frischer Thymian; 4 g Zitronenschale; 2 g Schwarzer Pfeffer, gemahlen

BrineFishHot SmokingMedium3-5 hrs62-65 °C80-100 °CAlder + Lemon

Sea bass is brined in an aromatic herb salt solution and then hot smoked at low temperature. The delicate flesh stays moist and absorbs the fine smoke aroma well. Ideal for whole fish of 400–800 g.

Ingredients(for 1 kg)

Sea salt60 g

Sugar20 g

Water (for brine)1000 ml

Garlic, minced5 g

Fresh thyme3 g

Lemon zest4 g

Black pepper, ground2 g

Instructions

Prepare brine

10 min.

Dissolve salt and sugar completely in the water. Add garlic, thyme, lemon zest and pepper and mix well. Allow brine to cool to refrigerator temperature.

Brining & Drying

4–6 hrs + 1 hr

Place sea bass in the cold brine, fully submerged, in the refrigerator. Afterwards rinse, pat dry and place on a rack in the fridge for 1 hour until a tacky surface (pellicle) forms.

Smoking

1.5–2.5 hrs

Preheat smoker to 80–100 °C. Use alder wood chunks with some lemon wood. Place fish and smoke until a core temperature of 62–65 °C is reached. Rest fish and serve warm or cold.

Pro Tip

Rub the fish lightly with olive oil after drying – this prevents sticking on the grate and adds extra sheen.

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