The term refers to formulated solutions used to soak salmon prior to the smoking process. These solutions typically consist of water, salt, sugar, and various spices or flavorings. The objective is to impart flavor, enhance moisture retention, and aid in preservation during smoking. As an example, one such solution might include water, kosher salt, brown sugar, garlic powder, and dill, specifically designed to penetrate the salmon flesh during a predetermined soaking period.
The implementation of these solutions offers several advantages. It improves the final product’s taste profile, yielding a more palatable and desirable outcome. Moreover, the salt content in the brine assists in drawing out moisture, which subsequently helps to create a firmer texture during the smoking process. Historically, brining has been a vital preservation technique, extending the shelf life of the fish by inhibiting microbial growth.