How to Make Smoked Fish Brine – Delicacy

Name: Smoked Fish Brine
Prep time: 45 min
Cook time: 30 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Romanian Cuisine
Ingredients: Fish – 2 kg (4.4 lb). The fish I am using is trout.; Tomatoes – 1 kg (2.2 lb).; Peppers – 500 g (1.1 lb). Red peppers are best. They are sweet and meaty, but if you cannot find this particular type, you can replace it with any other. Just remember: red is sweet, green is slightly bitter, and yellow is a combination of the two.; Spicy Peppers – 2-3, adjust to taste.; Garlic Cloves – 2-3, minced.; Salt – To taste.; Fresh Parsley – For those who dislike parsley or coriander (cilantro), this recipe might change your mind. It blends perfectly with the vegetables and overall taste. However, if you’re not convinced, try replacing it with fresh basil or dill, or just skip it altogether.

Smoked fish brine is a cherished recipe that has been in our traditional repertoire for generations gaining popularity on a national level but especially in Danube’s Delta and Dobrogea where the abundance of fish and the region’s culinary heritage have made it a favorite dish for locals and tourists alike.
Back in the day, it was the poor man’s food just like tripe soup. It didn’t require special equipment, pots, fancy oils, dairy products, or an expensive herb assortment, which made it the perfect, budget and quick choice for many of the locals.
A good fish brine starts with selecting the best fish that suits your taste, and here you have plenty of choices. From trout, carp, perch, zander (pike-perch), bream, common rudd, or bass
which are the best choices for a fish with a smaller percentage of bones, to shad, pontic shad, or crucian carp, which usually contain a little bit of bones.
While some fish brine recipes are quite strict and specific, requiring particular types of fish or even a combination of three different species, this recipe is much more flexible and versatile.

Ingredients You’ll Need

You can use any type of fish you like and prefer, whether it’s a freshwater one or saltwater one. The key is following the procedure I am going to provide, which will result in a delicious fish dish tailored perfectly to your taste.

Fish – 2 kg (4.4 lb). The fish I am using is trout.
Tomatoes – 1 kg (2.2 lb).
Peppers – 500 g (1.1 lb). Red peppers are best. They are sweet and meaty, but if you cannot find this particular type, you can replace it with any other. Just remember: red is sweet, green is slightly bitter, and yellow is a combination of the two.
Spicy Peppers – 2-3, adjust to taste.
Garlic Cloves – 2-3, sliced.
Salt – To taste.
Fresh Parsley – For those who dislike parsley or coriander (cilantro), this recipe might change your mind. It blends perfectly with the vegetables and overall taste. However, if you’re not convinced, try replacing it with fresh basil or dill, or just skip it altogether.

How to Make Smoked Fish Brine

Now that the ingredients have been covered let’s get to work.

1. Prepare the Fish

Remove the scales, gut the fish, and remove the entrails.
A very important step is to remove the gills (the ears); otherwise, the whole fish will get a bitter taste.
Once the fish is completely cleaned, dry it with a paper towel and salt it.
Refrigeration Tip: Ideally, the fish should rest with the salt on for 1 day. This process helps with the texture of the fish once you start cooking it, as it will maintain the shape much easier. If time is of the essence, leaving it for 1 hour will suffice.

2. Barbecue the Fish

Barbecue the fish on both sides until well cooked.
Barbecuing is essential. If the recipe is versatile when choosing the ingredients, it’s versatile when cooking comes too. However, the true, absolute taste will be unlocked if you barbecue the fish on a coal barbecue instead of grilling it.
My advice is if you try this recipe for the first time, stick to barbecuing—it’s a must.

3. Barbecue the Tomatoes and Peppers

Barbecue the tomatoes and the peppers as well.

4. Chop and Prepare the Cooked Vegetables

Peel the cooked tomatoes and peppers, then chop them into cubes.
Slice the spicy peppers and the garlic.
Chop the parsley if you are using any.

5. Cook the Brine

In a pot, add the chopped vegetables, salt and 800 ml (27 fl oz) of water.
When the mixture starts boiling, add the spicy peppers and let the brine cook for a couple of minutes (5 minutes is usually sufficient).

6. Assemble the Dish

Turn off the stove, add the sliced garlic, barbecued fish, and parsley.
Let the brine infuse with the lid on for another 10 minutes before serving.

Smoked fish brine is more than just a recipe—it’s a connection to the past, a tradition that has stood the test of time. By following these steps, you can create a delicacy that not only honors that tradition but also adds your own personal touch. Whether you’re a seasoned pro or trying your hand at smoking fish for the first time, this guide will help you create a dish that’s rich in flavor, history, and heart.

For more recipes, tips, and guides, don’t forget to explore our extensive collection of food guides on Real Help.

You can also check out Where Is My Spoon, which offers a deep dive into authentic Romanian fish brine recipes, step-by-step guides, and more.

Smoked Fish Brine

Yield: 4-6 whole fish

Prep Time: 45 minutes

Cook Time: 30 minutes

Additional Time: 1 hour

Total Time: 2 hours 15 minutes

Smoked Fish Brine is a time-honored dish rooted in the culinary traditions of the Danube Delta and Dobrogea regions. This versatile and deeply flavorful recipe utilizes smoked fish, which imparts a rich, smoky essence to the dish. The brine, enhanced with tomatoes, peppers, garlic, and fresh herbs, is both refreshing and comforting. Perfect for fish lovers, this dish pairs wonderfully with creamy polenta or crusty bread, and can be easily adapted to your preferred type of fish. Whether you enjoy it hot or cold, this brine is sure to become a staple in your kitchen, reflecting the simplicity and depth of Romanian cuisine.