The Soaking Tip To Enhance The Flavor Of Your Freshly Caught Fish

There are few things more delicious to any seafood lover than freshly caught fish. Seafood fresh from the water has an earthy, cucumber-like aroma that carries through the cooking process, adding complexity to the fish's flavor. But that's not to say fresh fish doesn't benefit from some enhancements. In fact, there's a very simple way to boost the flavor and texture: saltwater.

Brining your fish (e.g., soaking it in saltwater) before cooking helps keep it fresh longer, adds a subtle layer of seasoning, and helps it retain moisture during the cooking process. This means fish that's been soaked in saltwater is more likely to turn out flakey, succulent, and more flavorful than fish that hasn't. Brining is particularly beneficial for salmon, as the soaking process helps prevent white, filmy albumin from forming after it's cooked.

While brining is beneficial for almost every type of fish, keep in mind that some filets may hold up to soaking better than others. Dense, meaty fish like salmon, tuna, or halibut can soak for longer than more delicate cod or mahi mahi. That doesn't mean softer fish can't be brined, just that you should drain and rinse it sooner.

Building a brine at home is fairly simple, and only requires two basic ingredients: water and salt. Most recipes call for kosher salt because iodized salt may impart an unpleasant aftertaste. However, your brined fish will still be delicious if ordinary table salt is all you have on hand.

To prevent your brine from becoming too salty, add just 1 tablespoon of salt per cup of water. If you use 4 cups of water, for instance, you need just ¼ cup of salt. You can heat the mixture very gently as you stir to help the brine come together faster, but wait until it's cool to soak your fish. Otherwise, you may begin to poach your fish in the salty water, which could be tasty but isn't the goal.

Brine delicate fish or smaller cuts for about 15 to 30 minutes. Larger cuts of fish, such as a whole side filet of salmon, can be brined for up to an hour. After brining, drain the fish, pat dry, and grill, saute, or bake it for a moist and flavorful main dish.

Though salt and water are all you need for a good brine, some people add other ingredients to the mix to further season their fish. Several delicious options include a splash of vinegar, raw garlic, peppercorns, and even sugar. Consider how you'll cook your fish and what wine you'll pair it with to determine whether to add other flavors.