Brining has become a nearly universal part of the modern home cook’s vocabulary. For most people though, brining stops with meats like poultry and lean cuts of pork. But brining also has a tremendous positive effect on fish and seafood as well. Even a quick soak in a mild salt solution will firm up the exterior proteins, preventing the moderately unsightly white goo, the naturally occuring protein called albumin, from emerging from the sides of your fish when you cook it. A longer soak in a solution with a lower concentration will sufuse leaner fish that have the tendency to overcook just by looking at them the wrong way, with a moist delicate texture. And of course brining works to add flavor as well.
If you watch the video associated with this recipe, Episode #35 The Codfather, you will see that I combine brining with a low temperature oven roast, to produce exceptionally moist fish. Even with high heat cooking techniques though brining will improve your results. And the best part is, unlike recipes we see for big animals like whole turkeys, a brine for fish can come together quickly and takes up very little space in the fridge.
Included in the recipe card below are recipes for both low (5%) and high (10%) concentration brines (concentration meaning the ratio of salt to water) and also a list of different types of seafood and how long to brine them.
Quick Brine for Fish and Shellfish
We all know that brining can add flavor and help retain moisture in cooked meats. But brines work wonders on fish too. And because the amount of fish we cook at one time is relatively small compared to, say, an 18 pound turkey, the amount of brine needed is much smaller, may be prepared without any additional cooking and will work its magic in less than an hour.
Ingredients
- Kosher Salt
- Water
- Optional: Spices, Herbs, Citrus
- Mild Brine (5%) - a longer soak means this brine penetrates deeper into the flesh, leaving the cooked fish moist and with a balanced seasoning throughout (great for cod, hake and flounder)
- Medium Brine (10%) - a short soak at a higher concentration will firm up exterior proteins and prevent the flesh from releasing the unsightly but totally harmless white protein called albumin (great for salmon)
Instructions
- For a mild brine, combine 1 TBS kosher salt (we use Diamond Crystal brand. reduce to 2 tsp for Morton's) with 2 cups of water.
- For a 10% brine, increase salt to 2 TBS for 2 cups of water.
- See table below for brining times.
If you want to infuse your brine with other flavors, place salt water and other ingredients in a pot over medium heat. Bring to just below a boil them remove from the heat and cool compeltely before using.
Tip: If you are making a large batch of brine with added flavorings, to speed cooling time do the following. Heat only half as much water as needed for the infusion. Keep the remaining water as cool as possible. After heating, cool slightly then stir in the cold water. There are other recipes that take this one step further by using ice, but I find that because the size of ice cubes varies, this is an inconsistent technique unless you are measuring by weight.
Notes
Quick soak method (best for salmon) - prepare 10% brine and soak fish for 10 minutes. Rinse and pat dry.
Brining times for the milder 5% solution:
• 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