something
I feel like I haven’t had much to share these last few weeks.Then I thought of something. It’s just a small thing I learned at a stage I did on Saturday. I saw all of the halibut fillets in a big tub of brine. The chef said that he brines it for 2 hours in 5% salt water. It gives the fish more weight per portion, it seasons the fish, it extends the life of the fish, it firms up the meat slightly, and because halibut is prone to worms it sterilizes the meat by killing any worms. I had never seen this before and it seems pretty good. I might brine my rock fish.
Another cook who I trust very much once told me that at a sushi restaurant that he worked at they never froze the salmon for sashimi they just salted it a bit then rinsed it.
Though I`ve never brined my white fish (no reason, just haven`t), that method works well with Salmon, too, and it helps prevent the white fatty substance from forming on the outside. Alternatively, you can give it a quick cure in a flavoured salt for 10 minutes (Use the dried salt left over from making preserved lemons as a flavoured salt for example), and it will have a similar effect for the fat. (though this won`t keep it as moist as a brine, it`s still effective)
S.