This is Why You Need to Brine Your Fish
We’re used to brining meat and poultry, so why not fish? Dan explains how brining your fish can greatly improve its texture and flavor.
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Is brining salmon bad for your health? Are we ingesting all that salt from the fish brine.
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incredible good display of information
Is this 5 tablespoons of sea salt, kosher salt, rock salt, iodized salt or himalayan pink salt? Could we please start using weight as the measurement?
I often do a dry brine, just salt overnight both sides of a whole fish and it comes out great
Seems like saltwater fish would come already brined.
for those of us who live alone and cook one piece of fish at a time (mine tonight is a swordfish steak), it's easier to use 2 cups of water, and 1 Tablespoon plus 1/2 teaspoon of table salt. (i added 4 teaspoons of salt, and about 1/2 teaspoon never dissolved.) i mixed the water & salt in a measuring cup, then transferred it to a zip-lock bag and added the fish. very easy.
adding some fresh lemon juice also helps develop flavor.
I think i am way over, I was watching a country boy channel and he used a lot of salt, brown sugar and soy sauce.. My fish is wild caught off a boat bonito that i have sittin now.. I plan to smoke it for about 4-6 hours.. I cannot wait
Can you reuse the brine??
Thanks, God bless
I made a dry brine for my cod today with 4 parts salt to 1 part sugar. Left on for 20 mins and then rinsed off. It came out way too salty!! What did I do wrong? I do the same thing for salmon and never have this problem.
can I brine for longer than 15 mins, or will it become too much?
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would it be beneficial for me to brine whole tilapia that i'll be crusting with salt/flour/water then grilling (learned in thailand)?
Can we cut down the amount of brine? Do we have to use 2 qts? How about 1 Tbs to 2 Cup H2O? (Whatever the ratio comes out to) That way we won't need a huge container for a piece of filet.
I miss the old way of “live action videos.” Is there a reason why you have changed to using the pictures from your magazine?
Just a guy standing there and talking? Hmm
Short and sweet video, there is no use having a 15 minute video that can be done in 2 minutes…Can you hear me YouTube?
I'm distracted by his non-stop hand movements. 😫
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Why not dry brine?
Maybe demo how to brine it too?
What type of salt? Kosher or normal?
Do you rinse the fish off and pat it dry after brining it?
Teaspoons and quarts? I despair.
I didn't know that about fish and I have been cooking fish for decades and never did that before.
How many quarts are in a hogshead?
Come on. That's it… come get this delicious brine.
Albumen is a sign of freshness and quality..I love it
Interesting idea! I would like to see a demo.
Does this include shellfish like shrimp?
How about a dry brine?
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What kind of salt though? 5 tbsp kosher salt will be different from 5 tbsp flaky sea salt etc.
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I guess I'm using too much salt. I use 4 tablespoons kosher salt, 4 tablespoons of sugar in the raw and 1 quart of water. This seems to work great on cod. I just rinse it after, dry it very well and season with anything but salt after. And oh my cod, it's good!
when you say it improves the texture what does that mean? Does it make it more firm or more mushy?
In the Caribbean, we wash/brine our meats including fish in vinegar. And then add seasonings after you wash the vinegar off the meat and let it marinate for awhile.
But but but fish already live in saltwater though. Lol jk.
Look at you guys. Making me a smarter cook. I like it.
Might clarify which type of salt to use for that 6%.
Thanks for this one. I've always brined salmon. I've also always wondered what that white stuff was. I thought it was fat.
I miss the old way of making videos.. where they showed their testing.. Why am I even subbed anymore ;-;
How does that math work out at all? There's 128 tbsp in two quarts, a 5:128 ratio is a little under 4%.
Also soak it in some whole milk to get rid of the fishy smell and fishy taste