Alex Delicata's Dry Cure For Smoked Fish

By Trish Hall

Total Time
10 minutes
Prep Time
10 minutes
Rating
(0)
Comments
Read comments

Featured in: GUESS WHO'S COMING TO DINNER?

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:About 2 cups
  • 1cup kosher salt
  • 1cup brown sugar
  • 1teaspoon dry parsley
  • 1teaspoon dry basil
  • ½teaspoon ground white pepper
  • ¼teaspoon ground clove
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

278 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 72 grams carbohydrates; 0 grams dietary fiber; 70 grams sugars; 0 grams protein; 173 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Combine all ingredients and mix well. Use 1 to 2 tablespoons, depending on the size of the fish pieces to be smoked, rubbed over the surface of the fish. Remainder may be stored in a covered glass jar in a cool dry place.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.