A solution of salt, water, and often sugar and various spices is a critical step in preparing fish, particularly trout, for smoking. This process involves submerging the fish in the solution for a specified duration. This salty bath not only imparts flavor but also plays a crucial role in preserving the fish and altering its texture.
Immersion in a salt solution offers several advantages. It draws moisture from the fish, concentrating its natural flavors and creating a less hospitable environment for bacteria, thereby extending its shelf life. Furthermore, the salt denatures proteins, leading to a firmer, less fragile final product that holds its shape during the smoking process. The addition of sugar contributes to browning and a subtly sweet counterpoint to the saltiness. Spices introduce layers of complexity to the final flavor profile.
