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PostPosted: May 5th, '11, 10:32 
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I believe they are simpley called common carp.
After salting/purgeing/cleaning I kill them, skin them, bake or smoke them.
Cheap protein which is nice once purged/salt bathed etc
I have strained the salting water a few times and have found a few sluggy type parasites which have let go of the fish.
They are the healthyest they have been just before I knock them off!
Here is a youtube of how to basic prep
http://www.youtube.com/watch?v=k70a1Ks6HFo


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PostPosted: May 5th, '11, 10:54 
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i soak my fish in brine for 24hour before smoking, crumbed some barra that was soaked in brine the other day and fired it, diefinatley tasted better :) so i will probably soak all of my fish o/night at least. it seemsoves a shedload of slime and goop from the fish :puke:
brine recipe:

get enough fresh water in a bowl to saok your fish
add salt (i prefere pure seasalt, non iodised) and add and mix till a potato floats in the water (this is ALOT of salt, maybe 50% volume)

add the same amount raw sugar (or normal) as salt

add fish, soak in fridge for 24hour before smoking

i have also been told that brine makes the skin of the fish inhospitibale to a certain nasty bacteria that likes to grow on smoking fish :dontknow:

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PostPosted: May 5th, '11, 13:44 
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freoboy wrote:
i have also been told that brine makes the skin of the fish inhospitibale to a certain nasty bacteria that likes to grow on smoking fish :dontknow:

Yep - botulism :evil:

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PostPosted: May 5th, '11, 20:08 
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Common salt is a commodity required to be reduced to only sodium cloride with a tiny amount of iodine, bleaching and antiflaking compounds. It is heated to 1200 deg.F to extract the other minerals and the result is toxic. Purity is required in the manufacturing of many products like bleach. Table salt is only a fraction of the total salt sold. I use only solar (low temperature) dried sea salt for the table, in cooking, fermenting foods, pickleing, and cheese making. It contains 16% other minerals required for good health


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PostPosted: May 5th, '11, 20:08 
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Common salt is a commodity required to be reduced to only sodium cloride with a tiny amount of iodine, bleaching and antiflaking compounds. It is heated to 1200 deg.F to extract the other minerals and the result is toxic. Purity is required in the manufacturing of many products like bleach. Table salt is only a fraction of the total salt sold. I use only solar (low temperature) dried sea salt for the table, in cooking, fermenting foods, pickleing, and cheese making. It contains 16% other minerals required for good health


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PostPosted: May 5th, '11, 22:04 
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spiritrancho wrote:
Common salt is a commodity required to be reduced to only sodium cloride with a tiny amount of iodine, bleaching and antiflaking compounds. It is heated to 1200 deg.F to extract the other minerals and the result is toxic. Purity is required in the manufacturing of many products like bleach. Table salt is only a fraction of the total salt sold. I use only solar (low temperature) dried sea salt for the table, in cooking, fermenting foods, pickleing, and cheese making. It contains 16% other minerals required for good health

Maybe in the US, but not here. I'm a geologist with a strong chemical background, and your second sentence doesn't even makes sense. Neither does your commment about table salt only being a fraction of the total salt sold ! 99.9% is a fraction - do you have numbers or are you just quoting some dogma that you heard ???

The majority of what you have said doesn't make sense as it would make the salt too expensive as a result of the amount of energy expended. Most solid rocks melt at slightly less than the temperature you have said, so your comments are simply economically unviable, by a massive margin.

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PostPosted: May 7th, '11, 05:17 
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I rub on a mixture of 1/2 brown suger 1/2 salt, get my skomer etc all ready and cranking, brush off the mixture and hang in the smoker.
I do it different for other fish.


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PostPosted: Dec 3rd, '11, 02:57 
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freoboy wrote:
i soak my fish in brine for 24hour before smoking, crumbed some barra that was soaked in brine the other day and fired it, diefinatley tasted better :) so i will probably soak all of my fish o/night at least. it seemsoves a shedload of slime and goop from the fish :puke:
brine recipe:

get enough fresh water in a bowl to saok your fish
add salt (i prefere pure seasalt, non iodised) and add and mix till a potato floats in the water (this is ALOT of salt, maybe 50% volume)

add the same amount raw sugar (or normal) as salt

add fish, soak in fridge for 24hour before smoking

i have also been told that brine makes the skin of the fish inhospitibale to a certain nasty bacteria that likes to grow on smoking fish :dontknow:

I am definately with you on the sea salt and raw sugar! My brining experience is just with turkeys at this point. But as soon as i have tilapia to harvest, I am certainly going to salt them out then brine them. I have always used raw sugar for brining, soda making, coffee, wait a moment, i only use raw sugar... Then again, I am a crusty granola eater. I wonder if i can grow ap sugarcane in southern California?

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