Fish Brine

1. 1

   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:

2. 2

   Trout, shrimp, sardines, and other delicate seafood: 15 minutes

3. 3

   Bass, barramundi, sablefish, and other flaky fillets: 20 minutes

4. 4

   Halibut, mahimahi, bluefish, and other flaky, meaty fillets: 30 minutes

5. 5

   Salmon, mackerel, Arctic char, and other meaty, full-flavored fish: 35 minutes

6. 6

   Amberjack, cobia, swordfish, and other dense, steak-like fish: 40 minutes

* Per serving · 4 servings · Values may vary.

No additional tips available.