Fish Brine Recipe For Flavor And Moisture

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FISH BRINE RECIPE FOR FLAVOR AND MOISTURE



Fish Brine Recipe for Flavor and Moisture image

This easy fish brine recipe is a great way to add flavor to fish and seafood and keep it from drying out, especially if you're cooking it on the grill.

Provided by Danilo Alfaro

Categories     Entree     Dinner

Time P1DT15m

Yield 1

Number Of Ingredients 9

1 quart (4 cups) water
1/4 cup kosher salt
2 tablespoons sugar
2 teaspoons white wine vinegar
2 tableespoons olive oil
1/4 cup thinly sliced onion
4 cloves garlic, peeled and crushed)
1 teaspoon cracked black pepper
2 cups ice

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.

Nutrition Facts : Calories 385 kcal, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 15177 mg, Sugar 28 g, Fat 27 g, ServingSize About 6 Cups (1 Serving), UnsaturatedFat 0 g

FISH BRINE



Fish Brine image

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

2 cups warm water
1 tablespoon kosher salt
1 tablespoon sugar

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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