Brined Codfish Recipes

BRINED CODFISH

Steps:

• Wash the codfish fillets in plenty of water and carefully dry with paper towels.
• Place the fish in a container and add the vinegar. Cover the container and refrigerate for 24 hours.
• Once the marinating time is up, remove the fillets from the vinegar and dry with paper towel.
• In a large skillet, heat the oil over medium heat. Add the onion, pepper, garlic and tomato. Sauté until soft, 5-7 minutes.
• Incorporate the fish fillets. Taste and add salt and pepper to taste. Reduce the heat to low and cook for 3 minutes on each side.
• You may garnish with black olives, if you wish, and serve hot.

FISH BRINE

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

FISH BRINE RECIPE FOR FLAVOR AND MOISTURE

Steps:

• Gather the ingredients.
• Combine water, salt, and sugar in a large bowl. Stir to dissolve.
• Add remaining ingredients, along with ice, and stir so that liquid is fully chilled.
• Pour brine into a heavy gallon zipper bag. Add fish, squeeze excess air out of bag, and seal it. You can use another type of container as long as it has a lid.
• Refrigerate overnight, and take it out of fridge about half an hour before you're ready to cook fish. Rinse with cold water and proceed with recipe as directed.