Yes, you absolutely can use sea salt for smoking fish. It is a common and effective ingredient in preparing fish for the smoking process.
Why Use Sea Salt for Smoking Fish?
Sea salt is derived from the evaporation of seawater and often contains trace minerals that can impart a unique, subtle flavor compared to highly refined salts. When smoking fish, salt plays a crucial role in:
- Curing: Drawing out moisture from the fish, which helps preserve it and creates a firmer texture.
- Flavor: Enhancing the natural taste of the fish and complementing the smoky flavor.
- Texture: Contributing to the desirable firm texture of smoked fish.
Practical Application in Smoking
Salt is typically applied to fish either as a dry rub directly onto the surface or dissolved in water to create a brine for soaking the fish before smoking. Both methods utilize the curing properties of salt.
Example from Experience
Real-world examples highlight the successful use of sea salt. In one instance of preparing fish for smoking, "Both used coarse ground pepper and sea salt". This method involved a specific application where the preparers "pushed one granule into the center of each piece of fish". This demonstrates that sea salt, even in its coarse form, can be used directly within the fish itself for seasoning and possibly curing from the inside.
The reference further illustrates how sea salt, when paired with other spices, effectively integrates with the smoke flavor. The combination of coarse ground pepper and sea salt was used alongside different seasoning rubs:
- One rub used tarragon, basil, and marjoram.
- The other used curry powder and coriander.
Both combinations were noted as being "fantastic when blended with the smoke flavor", indicating that sea salt provides a base seasoning that harmonizes well with various spice profiles and the smoky element.
Choosing Your Sea Salt
Sea salt comes in various grain sizes, from fine to coarse to flaky. The choice often depends on the application:
- Fine Sea Salt: Good for rubs and brines where quick dissolution is desired.
- Coarse Sea Salt: Can be used in rubs or specific applications like the example above, where individual granules are placed in the fish.
- Flaky Sea Salt: Often used as a finishing salt, though some may incorporate it into pre-smoking rubs for texture and flavor.
Ultimately, sea salt is a versatile ingredient for smoking fish, contributing both to the curing process and the final flavor profile.
