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Brine for Fish
Nb persons: 0
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Preparation time: 40 minutes
Total time:
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| Fish and seafood are delicate and easily overcooked. When seafood is overcooked it dries out and takes on a rubbery texture. This is especially true of shellfish. Learning how to brine will help your seafood stay moist and flavorful. This fish brine is perfect for salmon and shellfish, or any fatty seafood. Fish Brine Brining time: up to 24 hours Ingredients | |
| 1.2 liters / 5 cups | water |
| 45 grams / 1.5 ounces / 1/4 cup Kosher salt 30 grams / 1.05 ounces / 2 Tbsp sugar | |
| 10 ml / 2 tsp | lemon juice |
| 5 sprigs | fresh thyme |
| ¼ cup | chopped onion |
| 4 cloves | garlic, peeled and crushed |
| 1 tsp | cracked black pepper |
Method
Prepare an ice bath in your sink, see notes.
Add the water to a 3-quart pot. Bring to a full boil and add the salt and sugar, stir to dissolve, and return to a boil.
Remove from heat and place in the ice bath. Add the remaining ingredients. Stir occasionally to dissipate the heat. Add more ice to the bath as needed to bring the temperature to 40° F / 4° C.
Add the fish to the brine. You may need to place a small plate on top of the fish to completely submerge it.
Brine in the Refrigerator overnight, 24-hours.
About an hour before you're ready to cook the fish remove it from the brine and rinse thoroughly under cold running water.
Blot the fish thoroughly with paper towels until dry. Place the fish on a cooling rack and allow to air dry on the counter for 45 minutes to an hour.
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