Smoked fish second batch????help

[Ed Michrina]

I soaked one gallon of water to the right amount of salt and B-sugar. I have a few chunks of fish still on ice . I don't feel like making a whole new batch. I'll be puling the fish out of the brine 6 am. 20 hrs of soak. can I add a little salt and sweet and use the same water. I don't have enough mix for a new batch and only have a few sides left to do.??

[alex-v]

In theory I would think so. I have used the same pickling solution to pickle additional batches of cukes.

Give it a try and keep track of the fish so you can tell if the taste is off enough to make a difference.

[Ed Michrina]

Thanx Alex, I'm going to give it a try. shame to let them go to waste.

[mwp]

If you need a taste tester let me know!!

[Frantz]

You should be OK as long as the water is kept cold I would think. I would be more worried about bacteria than flavor as smoked fish is always better than a stick in the eye ;)

[alex-v]

You should be OK as long as the water is kept cold I would think. I would be more worried about bacteria than flavor...
I thought about that. But, the bacteria is less likely to grow in salt water than it is to grow on the pieces of fish waiting their turn to be brined in that salt water.

The original reason for smoking fish and meat was to preserve and the salt was a major player in this process. While the smoke did a lot to help with the preservation it was done more as a taste factor more than to prevent bacteria.

I say to go for it and let us know if there is a noticeable change in taste/flavor.