FISH BRINE
Fish deserve some salty foreplay just as much as pork and poultry. Every type of seafood is different in terms of density of the flesh, so different brine times are needed for different fish.
Provided by Barton Seaver
Categories Seafood
Yield Makes enough to brine fillets for 4 people; for whole fish, double the recipe
Number Of Ingredients 3
Steps:
- Mix all the ingredients and stir until the salt and sugar are dissolved. Submerge the fish in the brine, weighting it down with a plate if need be, and brine according to these guidelines: • Trout, shrimp, sardines, and other delicate seafood: 15 minutes • Bass, barramundi, sablefish, and other flaky fillets: 20 minutes • Halibut, mahimahi, bluefish, and other flaky, meaty fillets: 30 minutes • Salmon, mackerel, Arctic char, and other meaty, full-flavored fish: 35 minutes • Amberjack, cobia, swordfish, and other dense, steak-like fish: 40 minutes
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Josphine Banda
[email protected]I followed the recipe exactly, but the fish was dry and overcooked.
Shakir Agha
[email protected]The fish was a little too salty for my taste.
Vincent Musenge
[email protected]This recipe is a keeper. I'll be making it again and again.
Suliman Amiri
[email protected]Two thumbs up!
Ghulam Hussain chandio
[email protected]My family loved this recipe. The fish was flaky and delicious.
Haddi raja
[email protected]I've tried a lot of fish brine recipes, but this one is by far the best. The fish was cooked to perfection.
Moheb Tajik
[email protected]5 stars!
Adiba Doula
[email protected]The brine added a subtle sweetness to the fish. I'll definitely be using this recipe again.
iqbal hossain
[email protected]Easy peasy lemon squeezy!
Angela Beznosinski
[email protected]I was skeptical about brining fish, but I'm glad I tried it. The fish was so much more tender and flavorful than usual.
Seth Poncho
[email protected]This fish brine recipe is a game-changer! The fish came out perfectly moist and flavorful. I'll never cook fish without brining it again.