I have some fresh fish that I will not be smoking for another 3 days. I was thinking I could make my brine now and cure the fish overnight and wash and dry tomorrow morning. That would mean another 48 hours in the fridge before smoking. Is that OK.
Would it be better to quickly freeze the fish today and thaw on Thursday for brining then smoking on Friday. I don't know what would be best.
Thanks
If you air dry your fish too long, you may loose too much moisture. As long as the pellicle is tacky you are alright, and smoke will adhere and penetrate. I don't see any need in freezing. I would place the fish in a covered container, or resealable bags for now and keep refrigerated. When you get ready to smoke the fish on Thursday, air dry them the amount of time you would normally air dry them.
Yep, Habs has you covered on this one.