Low Salt, All Purpose Rub
Brining thin fillets of perch, pickerel, walleye and trout always seems to overpower the fish,
even with reduced times and salinity.
I modified a rub that has become a sensation among our friends and family.
It’s particularly good if using frozen fish or meat, as the moisture from burst cells combines with the rub and is not diluted. We also use it as a seasoning salt for regular table use.
It’s a bit much on eggs but for regular meat, vegetable and fowl dishes,
and salads it has a low sodium content and is not overpowering, (used sparingly.)
4 tablespoons salt
1 tablespoon ground black pepper
2 teaspoons onion powder
2 teaspoons garlic granules
2 tablespoons smoky or sweet paprika
1/2 teaspoon dried dill or sub rubbed dry tarragon
1 teaspoon cayenne pepper
1 teaspoon celery seed
The basic brining, grilling spices are here.
Adjust them as per your palate.
Bay leaf is a great addition as are any of you personal favourites.
I put this blend in a spice (coffee) grinder then into a shaker with large holes.
For fish fillets, sprinkle sparingly on both sides.
Pack as many as you intend to smoke, into a covered container.
Refrigerate overnight, rinse, dry and allow pellicle to develop; then smoke using well soaked alder chips.
My converted freezer will do 18 – 24, 8 – 16 oz fillets in 4 pans of alder.
This is a small pan, salvaged from a Little Chief smoker.
For pork chops, strip loins, chicken breasts, casseroles etc., use sparingly as well.
More seasoning can be added but cannot be removed unless you convert your recipe into a stew, stir-fry etc.
Hope this adds something to your gastronomic experience.