Sturgeon Brine
- 1 cup firmly packed brown sugar
- 3 tablespoons salt
- 1 tablespoon minced fresh ginger
- 3 bay leaves
- 1 teaspoon crushed allspice
- 1/2 cup mixed color whole peppercorns
- 1 cup apple and 2 small cherry wood logs or medium branches
- 1 tablespoon honey
- In a 1 to 1.5 quart pan, bring 1.5 cups of water, sugar, salt, ginger, bay leaves, and allspice to boiling over high heat. Stir until sugar dissolves completely. Let cool.
- Soak wood chunks in warm water for about 1 hour.
- Rinse fish fillet, pat dry, and lay flat with skin down in a rimmed pan about 12 by 15 inches. Pour brine over fish, cover pan tightly and chill for 24 hours. Occasionally spoon brine over fish.
- make sure to rinse fish and pat dry before brine
brown sugar, salt, fresh ginger, bay leaves, crushed allspice, mixed color, apple, honey, water, wood chunks, fillet
Taken from www.epicurious.com/recipes/member/views/sturgeon-brine-50124405 (may not work)